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烘烤程序对烟草微生物多样性动态变化的影响。

The effect of flue-curing procedure on the dynamic change of microbial diversity of tobaccos.

机构信息

Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, Yunnan, China.

Wenshan Municipal Tobacco Company, Wenshan, 663000, Yunnan, China.

出版信息

Sci Rep. 2021 Mar 8;11(1):5354. doi: 10.1038/s41598-021-84875-6.

DOI:10.1038/s41598-021-84875-6
PMID:33686144
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7940495/
Abstract

The purpose of the study is to explore the effect of flue-curing procedure on the diversity of microbial communities in tobaccos and the dynamic change of compositions of microbial communities in the flue-curing process. It expects to provide a theoretical basis for the application of microbes in tobacco leaves and a theoretical basis and idea for optimization of the flue-curing technologies. By investigating tobacco variety K326, the tests were carried out for comparing the conventional flue-curing procedure and dry-ball temperature set and wet-ball temperature degradation flue-curing procedure. Based on the culture-independent approach and high-throughput sequencing procedure, the relationship between the flue-curing procedure for tobaccos and microbial communities in tobaccos was revealed by measuring the dynamic change of microbial communities. The results indicated that:(1) Relative to surface wiping method, washing method was more suitable for the sampling of microbes on the surface of tobacco leaves; (2) Dry-ball temperature set and wet-ball temperature degradation flue-curing procedure was more favorable for maintaining the microbial diversity of tobaccos; (3) Relative to bacteria of the tobaccos, the succession rule of the fungal communities in tobaccos was relatively steady; (4)Compared with bacterial community diversity, the fungal community diversity presented an obvious negative correlation with temperature and humidity during the flue-curing process. (5) The function of bacterial communities in tobaccos matched with the material transformation law of tobaccos, having a direct correlation on the flue-curing process. In short, Dry-ball temperature set and wet-ball temperature degradation flue-curing procedure can more favorably maintain the microbial diversity of tobaccos; moreover, the function of the tobacco system involved in microbes in tobaccos was closely related to the material transformation law of tobaccos in the flue-curing process. It validated that the bacteria in tobaccos play an important role in the flue-curing process of tobaccos.

摘要

本研究旨在探索烘烤工艺对烟叶微生物群落多样性的影响以及烘烤过程中微生物群落组成的动态变化，为微生物在烟叶中的应用提供理论依据，为烘烤工艺的优化提供理论基础和思路。本试验以烤烟品种 K326 为材料，通过对比常规烘烤工艺与干球定温湿球升温降解烘烤工艺，采用非培养的高通量测序方法，研究了烘烤工艺与烟叶微生物群落的关系，揭示了烘烤过程中微生物群落的动态变化规律。结果表明：（1）与表面擦拭法相比，冲洗法更适合烟叶表面微生物的采样；（2）干球定温湿球升温降解烘烤工艺更有利于维持烟叶微生物多样性；（3）与烟叶细菌相比，烟叶真菌群落的演替规律相对稳定；（4）与细菌群落多样性相比，真菌群落多样性与烘烤过程中的温度和湿度呈明显负相关；（5）烟叶细菌群落的功能与烟叶物质转化规律相匹配，与烘烤过程有直接关系。总之，干球定温湿球升温降解烘烤工艺更有利于维持烟叶微生物多样性；此外，烟叶系统中微生物的功能与烘烤过程中烟叶的物质转化规律密切相关，验证了烟叶细菌在烟叶烘烤过程中起着重要作用。

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