## 4 Conclusions  
Spectrophotometry and HPLC revealed that the levels of TPs, FAA, EGC, EC, EGCG, GG, ECG, GA, TF, and TR decreased significantly (\(p<0.05\)), while the TB content increased significantly (\(p<0.05\)) after SSF. The pyrosequencing analysis and comparisons suggested that the bacteria in the initial stages  
\begin{table}
\begin{tabular}{c c c} \hline
**Bacterial Genus** & **Positive Significant Correlations** & **Negative Significant Correlation** \\ \hline unclassified\_Actinobacteria & TB & TPs, AA, EGC, C, EC, TE, TR \\ _Klugeva_ & TPs, AA, C, EGCG, GG, ECG & TB \\ no\_rank\_Peptostreptococcaceae & TPs, AA, C, EGCG, GC, ECG & CAF \\ _Carmobacterium_ & TPs, AA, EGC, TC & TB \\ _Erwinia_ & ECC, EC, GA, TE, TR & TB \\ _Herbospirillum, Rhizium, Splipomonas, Chrysobacterium_ & TPs, AA, C, EGCG, GG, ECG & \\ _Enteruchater_ & ECC, EC, CA, TE, TR & \\ _Kacaria_ & TB & ECC, EC, TC, TE, TR \\ _Staplyococcus_ & TB & TPs, ECC, EC, TC, TE, TR \\ _Bacteroides_ & TB & TPs, AA, C \\ _Flavourobacterium_, Mesrophizium, no\_rank\_Sporichthyaceae, & EGC, EC, GA, TF & \\ _Pantoa_, _Rhalococcus_ & & \\ _Noosephinghoun_ & C, EGCG, GC, ECG & \\ _Prevettella_ & TB & EGC, TE, TR \\ _Stripococcus_ & EC, TE, TR & TB \\ _Splinughederivium_ & EGCG, GC, GC, ECG & \\ _Latchacillus_ & TPs, C & TB \\ _Mrobarctrain_, no\_rank\_Bacteroidales_ & EGCG, GG, ECG & \\ _Lectococcus_ & C & \\ no\_rank\_Bacteria_ & EC & \\ _Panithacillus_, _Stromotrophomus_ & CAF & \\ _Pseudomonas_ & GA & \\ \hline \end{tabular}
\end{table}
Table 4: Summary of the significant correlation coefficients between bacterial genus and the tea’s chemical compounds.  
\begin{table}
\begin{tabular}{c c c} \hline
**Compounds** & **Fungal Genus, Correlation Coefficients** \\ \hline C & _Aspergillus_, \(-0.875\) * & No\_Rank\_ fungi, 0.867 * & - \\ EGCG & _Aspergillus_, \(-0.959\) ** & No\_Rank\_ fungi, 0.984 * & _Penicillium_, 0.863 * \\ GG & _Aspergillus_, \(-0.974\) ** & No\_Rank\_ fungi, 0.990 ** & _Penicillium_, 0.875 * \\ ECG & _Aspergillus_, \(-0.963\) ** & No\_Rank\_ fungi, 0.988 ** & _Penicillium_, 0.872 * \\ \hline \end{tabular} Note.* and ** represent significance levels of 0.05 and 0.01, respectively.  
\end{table}
Table 5: Significant correlation coefficients between contents of the tea chemical compounds and the fungal genus.  
of the SSF were from the raw material and environment, with Proteobacteria dominant in the raw material and at day 7 of SSF. Environmental bacteria were inoculated into the tea mass throughout the fermentation process and Firmicutes became the dominant bacteria at day 14 and 21. During the last stages of fermentation (day 28 and 35), Firmicutes and Actinobacteria were dominant. The dominant fungi were identified as genus _Aspergillus_ in the SSF process. Correlations between microbial succession and the dynamics of the chemical compounds were conducted. This work provided information on the microbial succession and dynamics of chemical compounds, and the correlations between these two changes in the SSF of PFFT.  
This work was supported by grants from The National Natural Science Foundation of China (Grant No. 31160174, 31560221 and 31260196), and Yunnan Agricultural University Outstanding scholar Project (Grant No. 2015 JY05). [PERSON] and [PERSON] performed the experiments. [PERSON] analyzed the data; [PERSON] and [PERSON] designed the experimental procedure and wrote the paper. [PERSON] and [PERSON] provided partial fund. All authors read and approved the final manuscript.  
The authors declare no conflict of interest.