Zhang Qianying, Yang Shuanghong, Yang Zhen, Zheng Tianfei, Li Pinhe, Zhou Quanwei, Cai Wen, Wang Yue, Zhang Juan, Ji Xiaoying, Li Dongliang
Cigar Fermentation Technology Key Laboratory of China Tobacco (China Tobacco Sichuan Industrial Co., Ltd.), Cigar Technology Innovation Center of China Tobacco, Chengdu, China.
Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Shifang, China.
Front Microbiol. 2023 Sep 22;14:1267916. doi: 10.3389/fmicb.2023.1267916. eCollection 2023.
Adding a fermentation medium is an effective way to improve the quality of cigar tobacco leaves.
A novel microbial fermentation medium produced by an edible medicinal fungus, SCT-F3 (CGMCC No.23831) was used to improve the quality of cigar filler leaves (CFLs). Changes in sensory quality, chemical components, volatile flavor compounds (VFCs), and the structure and function of microbes were investigated during the fermentation process.
The sensory quality of CFLs supplemented with the SCT-F3 fermentation medium significantly improved. Adding the fermentation medium increased the total alkaloid, reducing sugar, total sugar, and 12 VFCs significantly. A total of 31 microbial genera were significantly enriched, which increased the microbial community's richness and diversity. Microbial functions increased, including nucleotide biosynthesis, amino acid biosynthesis, fatty acid and lipid biosynthesis, nicotine degradation, and nicotinate degradation. During fermentation, the total alkaloid, reducing sugar, and total sugar content decreased. The richness and diversity of the microbial community decreased, whereas bacterial enzyme activity increased. At the end of fermentation, the sensory quality was excellent. The microbial structure gradually stabilized, and functional genes were low. The contents of the four Maillard reaction products and three nicotine degradation products increased significantly. 2-Ethyl-6-methylpyrazine, methylpyrazine, D,L-anatabine, -nicotyrine, nicotinic degradation products, and total nitrogen were significantly and positively correlated with sensory quality. Methylpyrazine, D,L-anatabine, and -nicotyrine were negatively correlated with , , , , and .
This research provides not only a new microbial fermentation medium that utilizes edible and medicinal fungi to improve the quality of fermented CFLs, but also new ideas for the development and application of other edible medicinal fungi to improve the quality of cigar tobacco leaves.
添加发酵培养基是提高雪茄烟叶品质的有效途径。
采用一种由食药用真菌SCT-F3（中国普通微生物菌种保藏管理中心编号：23831）产生的新型微生物发酵培养基来提高雪茄填充叶（CFL）的品质。在发酵过程中，研究了感官品质、化学成分、挥发性风味化合物（VFC）以及微生物的结构和功能变化。
添加SCT-F3发酵培养基的CFL感官品质显著提高。添加发酵培养基显著增加了总生物碱、还原糖、总糖和12种VFC。共31个微生物属显著富集，增加了微生物群落的丰富度和多样性。微生物功能增强，包括核苷酸生物合成、氨基酸生物合成、脂肪酸和脂质生物合成、尼古丁降解和烟酸降解。在发酵过程中，总生物碱、还原糖和总糖含量下降。微生物群落的丰富度和多样性降低，而细菌酶活性增加。发酵结束时，感官品质优良。微生物结构逐渐稳定，功能基因含量较低。四种美拉德反应产物和三种尼古丁降解产物的含量显著增加。2-乙基-6-甲基吡嗪、甲基吡嗪、D,L-去甲烟碱、降烟碱、烟碱降解产物和总氮与感官品质呈显著正相关。甲基吡嗪、D,L-去甲烟碱和降烟碱与、、、和呈负相关。
本研究不仅提供了一种利用食药用真菌提高发酵CFL品质的新型微生物发酵培养基，也为开发和应用其他食药用真菌提高雪茄烟叶品质提供了新思路。
