Yao Lan, Zhang Tongtong, Shan Yule, Yang Jingpeng, Yu Jun, Yang Chunlei, Chen Xiong
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), College of Life and Health Science, Hubei University of Technology, Wuhan, China.
Tobacco Research Institute of Hubei Province, Wuhan, China.
Front Bioeng Biotechnol. 2024 Jul 25;12:1428750. doi: 10.3389/fbioe.2024.1428750. eCollection 2024.
Cigar wrapper leaves (CWLs) plays a crucial role in reflecting cigar overall quality. Originating from the Qinba region of China, Fangxian Huangjiu (FHJ) is distinctive from other varieties of Huangjiu. To investigate the effects of FHJ on enhancing the aroma and quality of CWLs, as well as the consequent alterations in microbial communities, Gas Chromatography-Mass Spectrometry (GC-MS) coupled with Odor Active Value (OAV) analysis was utilized to evaluate the volatile aroma components of CWLs. The results indicated that the total amount of aroma compounds in CWLs reached 3,086.88 ug/g, increasing of 270.50% and 166.31% compared to the unfermented and naturally fermented groups, respectively. Among them, β-ionone and 4,7,9-megastigmatrien-3-one from the FHJ fermentation group significantly influenced the sensory characteristics of CWLs. Metagenomic results demonstrated that FHJ fermentation enriched the abundance of both shared and unique microbial species in CWLs, while also increased the diversity of differential microbial species. Addition of FHJ effectively altered the microbial community structure of CWLs from a dominance of to a prevalence of , , , and . The interactions among these diverse microorganisms collectively contribute to the enhancement of the intrinsic quality of CWLs. This paper provides a theoretical basis for improving the quality of CWLs by FHJ and exploring the changes of microbial community structure and interaction between CWLs and FHJ.
雪茄外包叶在反映雪茄整体品质方面起着至关重要的作用。房县黄酒（FHJ）原产于中国秦巴地区，与其他品种的黄酒不同。为了研究FHJ对提升雪茄外包叶香气和品质的影响，以及随之而来的微生物群落变化，采用气相色谱 - 质谱联用（GC-MS）结合气味活性值（OAV）分析来评估雪茄外包叶的挥发性香气成分。结果表明，雪茄外包叶中香气化合物总量达到3086.88μg/g，分别比未发酵组和自然发酵组增加了270.50%和166.31%。其中，FHJ发酵组的β-紫罗兰酮和4,7,9-巨豆三烯-3-酮显著影响了雪茄外包叶的感官特性。宏基因组学结果表明，FHJ发酵增加了雪茄外包叶中共有和独特微生物种类的丰度，同时也增加了差异微生物种类的多样性。添加FHJ有效地改变了雪茄外包叶的微生物群落结构，从以 为主导转变为以 、 、 和 为主。这些不同微生物之间的相互作用共同促进了雪茄外包叶内在品质的提升。本文为利用FHJ提高雪茄外包叶品质以及探索雪茄外包叶与FHJ之间微生物群落结构变化和相互作用提供了理论依据。
