Weng Shuning, Deng Meizhong, Chen Shanyi, Yang Renqiang, Li Jingjing, Zhao Xianbo, Ji Shunhua, Wu Lixiang, Ni Li, Zhang Enren, Wang Chaochao, Qi Lingfeng, Liao Kuanqi, Chen Yiqiang, Zhang Wen
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China.
Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China.
Front Bioeng Biotechnol. 2024 Mar 7;12:1340160. doi: 10.3389/fbioe.2024.1340160. eCollection 2024.
To study the relationship between the diversity of the surface microbial community and tobacco flavor, and to improve tobacco quality using microorganisms. The microbial community composition and diversity of 14 samples of flue-cured tobacco from tobacco-producing areas in Yunnan with varying grades were analyzed by high-throughput sequencing. PICRUSt was used for predicting microbial functions. A strain of W6-2 with the ability to degrade pectin was screened from the surface of flued-cured tobacco leaves from Yunnan reroasted tobacco leave. The enzyme preparation was prepared through fermentation and then applied for treating flue-cured tobacco. The improvement effect was evaluated by measuring the content of macromolecule and the changes in volatile components, combined with sensory evaluations. The bacterial communities on the surface of flue-cured tobacco exhibited functional diversity, consisting primarily of , , , , and . These bacterial strains played a role in the aging process of flue-cured tobacco leaves by participating in amino acid metabolism and carbohydrate metabolism. These metabolic activity converted complex macromolecules into smaller molecular compounds, ultimately influence the smoking quality and burning characteristics of flue-cured tobacco. The pectinase preparation produced through fermentation using W6-2 has been found to enhance the aroma and sweetness of flue-cured tobacco, leading to improved aroma, reduced impurities, and enhanced smoothness. Additionally, the levels of pectin, cellulose, and hemicellulose decreased, while the levels of water-soluble sugar and reducing sugar increased, and the contents of esters, ketones, and aldehydes increased, and the contents of benzoic acid decreased. The study revealed the correlation between surface microorganisms and volatile components of Yunnan tobacco leaves, and the enzyme produced by the pectin-degrading bacteria W6-2 effectively improved the quality of flue-cured tobacco.
研究烤烟表面微生物群落多样性与烟草风味之间的关系，并利用微生物改善烟草品质。通过高通量测序分析了云南烟区14个不同等级烤烟样品的微生物群落组成和多样性。使用PICRUSt预测微生物功能。从云南复烤烟叶的烤烟叶片表面筛选出一株具有降解果胶能力的W6-2菌株。通过发酵制备酶制剂，然后将其应用于处理烤烟。通过测定大分子含量和挥发性成分的变化，并结合感官评价来评估改善效果。烤烟表面的细菌群落表现出功能多样性，主要由、、、、和组成。这些细菌菌株通过参与氨基酸代谢和碳水化合物代谢在烤烟叶片的陈化过程中发挥作用。这些代谢活动将复杂的大分子转化为较小的分子化合物，最终影响烤烟的吸食质量和燃烧特性。发现利用W6-2发酵产生的果胶酶制剂可增强烤烟的香气和甜味，从而改善香气、减少杂质并提高顺滑度。此外，果胶、纤维素和半纤维素的含量降低，而水溶性糖和还原糖的含量增加，酯类、酮类和醛类的含量增加，苯甲酸的含量降低。该研究揭示了云南烟叶表面微生物与挥发性成分之间的相关性，果胶降解菌W6-2产生的酶有效地改善了烤烟品质。
