Mai Jing, Zhu Ming-Jun, Hu Bin-Bin, Zhang Hong, Liu Zhong-Hua, Sun Jian-Feng, Hu Yang, Zhao Lu
Yunnan Academy of Tobacco Agricultural Sciences, Kunming, China.
School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou Higher Education Mega Center, South China University of Technology, Guangzhou, China.
Front Microbiol. 2024 Sep 17;15:1451582. doi: 10.3389/fmicb.2024.1451582. eCollection 2024.
Carotenoids are important precursors of various aroma components in tobacco and play an important role in the sensory quality of tobacco. is a species of capable of synthesizing a highly valuable carotenoid-astaxanthin, but has not yet been used in improving tobacco quality.
The dynamic changes of microbial community and metabolites during tobacco fermentation were analyzed in combination with microbiome and metabolome, and the quality of tobacco after fermentation was evaluated by sensory scores.
could grow and produce carotenoids in tobacco extract, with a maximum biomass of 6.50 g/L and a maximum carotenoid production of 36.13 mg/L at 100 g/L tobacco extract. Meanwhile, the correlation analysis combined with microbiome and metabolomics showed that was significantly positively correlated with 11 metabolites such as 6-hydroxyluteolin and quercetin. Furthermore, the contents of alcohols, ketones and esters, which were important aromatic components in fermented tobacco, reached 77.57 μg/g, 58.28 μg/g and 73.51 μg/g, increasing 37.39%, 265.39% and 266.27% compared to the control group, respectively. Therefore, the aroma and flavor, and taste scores of fermented tobacco increased by 0.5 and 1.0 points respectively.
This study confirmed that fermentation could effectively improve the sensory evaluation of tobacco, and provided a novel microbial fermentation method to improve tobacco quality.
类胡萝卜素是烟草中各种香气成分的重要前体，对烟草的感官品质起着重要作用。[具体微生物名称]是一种能够合成高价值类胡萝卜素——虾青素的微生物，但尚未用于改善烟草品质。
结合微生物组学和代谢组学分析烟草发酵过程中微生物群落和代谢产物的动态变化，并通过感官评分评估发酵后烟草的品质。
[具体微生物名称]能够在烟草提取物中生长并产生类胡萝卜素，在100 g/L烟草提取物中，最大生物量为6.50 g/L，最大类胡萝卜素产量为36.13 mg/L。同时，结合微生物组学和代谢组学的相关性分析表明，[具体微生物名称]与6-羟基木犀草素和槲皮素等11种代谢产物显著正相关。此外，发酵烟草中重要香气成分醇类、酮类和酯类的含量分别达到77.57 μg/g、58.28 μg/g和73.51 μg/g，与对照组相比分别增加了37.39%、265.39%和266.27%。因此，发酵烟草的香气和风味以及口感评分分别提高了0.5分和1.0分。
本研究证实[具体微生物名称]发酵可有效提高烟草的感官评价，并提供了一种改善烟草品质的新型微生物发酵方法。
