Zhang Yifan, Xu Qiang, Yang Mengmeng, Yang Yue, Fu Jincun, Miao Chenlin, Wang Guiyao, Hu Liwei, Hu Zongyu
China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, 210000, Jiangsu, China.
Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, Henan, China.
AMB Express. 2023 Aug 1;13(1):80. doi: 10.1186/s13568-023-01580-5.
Microorganisms play an important role in the tobacco aging process. Before the aging process, raw tobacco leaves must be threshed and redried. In order to explore the differences of microbial community structure of threshed and redried tobacco leaves from different origins at home and abroad, 14 groups of tobacco leaves from 8 different countries were tested by high-throughput DNA sequencing and microbiology analysis. Then, through amplicon sequence variants (ASV) cluster analysis, Venn diagram and species labeling and other microbial diversity analysis, the dominant bacteria and fungi on the surface of threshed and redried tobacco leaves were obtained. The results showed that there were significant differences in the composition of tobacco bacteria and fungi after threshing and redrying from different geographical areas. The relative abundance of Microbacterium and Sphingomonas in domestic tobacco leaves was significantly higher than that of foreign tobacco leaves. The relative abundance of Pseudomonas in foreign tobacco bacterial colonies was significantly higher than that of domestic tobacco leaves. In terms of fungi, the relative abundance of Aspergillus and Alternaria in domestic tobacco leaves was significantly higher than that of foreign tobacco leaves. Septoria, Sampaiozyma, Cladosporium and Phoma account for significantly higher proportions of foreign tobacco leaves. These microorganisms may be indispensable in aging process to form different flavors of tobacco leaves. It provides an important theoretical basis for the further use of microorganisms to promote tobacco leaf aging.
微生物在烟草陈化过程中发挥着重要作用。在陈化过程之前，原烟叶必须进行打叶复烤。为了探究国内外不同产地打叶复烤烟叶微生物群落结构的差异，对来自8个不同国家的14组烟叶进行了高通量DNA测序和微生物学分析。然后，通过扩增子序列变体（ASV）聚类分析、维恩图和物种标注等微生物多样性分析，得出了打叶复烤烟叶表面的优势细菌和真菌。结果表明，不同地理区域打叶复烤后烟草细菌和真菌的组成存在显著差异。国内烟叶中微杆菌属和鞘氨醇单胞菌属的相对丰度显著高于国外烟叶。国外烟草菌落中假单胞菌属的相对丰度显著高于国内烟叶。在真菌方面，国内烟叶中曲霉属和链格孢属的相对丰度显著高于国外烟叶。壳针孢属、桑帕约酵母属、枝孢属和茎点霉属在国外烟叶中所占比例显著更高。这些微生物在烟叶陈化过程中可能对于形成不同风味不可或缺。这为进一步利用微生物促进烟叶陈化提供了重要的理论依据。
