Wei Jinbin, Song Kai, Zang Zhipeng, Yang Hongjing, Gao Yuzhen, Zhang Jiandong, Wang Zhen, Liu Chen
Gansu Tobacco Industry Co., Ltd., Lanzhou, Gansu, China.
Technology R&D Center, Gansu Tobacco Industry Co., Ltd., Lanzhou, Gansu, China.
Front Microbiol. 2024 Nov 25;15:1468492. doi: 10.3389/fmicb.2024.1468492. eCollection 2024.
This study aimed to investigate the potential role of endophytic bacteria in tobacco leaves during the fermentation process to enhance the quality of tobacco.
We isolated 11 endophytic bacteria from fresh tobacco leaves and selected NS36 and NS75 based on sensory evaluation, both of which significantly improved the sensory quality of tobacco leaves.
Specifically, NS36 decreased offensive taste in tobacco leaves, while NS75 improved the quality by increasing the aroma. Chemical analysis revealed that fermentation with NS36 significantly decreased the content of irritant compounds such as lignin, cellulose, starch, and pectin. In contrast, fermentation with NS75 reduced the content of cellulose, starch, and protein, while significantly increasing the content of Amadori compounds and glycosides. Through whole-genome sequencing, we predicted enzyme systems related to these chemical changes. NS36 mainly secreted enzyme systems associated with the degradation of lignin, cellulose, starch, and pectin, thereby reducing irritants in tobacco leaves, diminishing unpleasant tastes, and achieving a more balanced sensory quality. NS75, on the other hand, secreted enzyme systems related to protein and glycoside hydrolysis, increasing Maillard reaction products and glycosylated compounds in tobacco leaves, thus enhancing the aroma quality and quantity.
The findings of this study offer a new perspective for the tobacco industry, namely, the use of endophytic bacilli to improve the off-flavors and aroma of tobacco leaves, which could not only enhance the industrial applicability of tobacco leaves but also potentially strengthen the market competitiveness of products. These discoveries lay the foundation for further research and application, especially in the development of new biotechnologies to improve the quality of tobacco products.
本研究旨在探讨内生细菌在烟叶发酵过程中对提升烟草品质的潜在作用。
我们从新鲜烟叶中分离出11种内生细菌，并基于感官评价挑选出NS36和NS75，这两种细菌均显著改善了烟叶的感官品质。
具体而言，NS36降低了烟叶中的刺激性味道，而NS75通过增加香气提升了品质。化学分析表明，用NS36发酵显著降低了木质素、纤维素、淀粉和果胶等刺激性化合物的含量。相比之下，用NS75发酵降低了纤维素、淀粉和蛋白质的含量，同时显著增加了阿玛多利化合物和糖苷的含量。通过全基因组测序，我们预测了与这些化学变化相关的酶系统。NS36主要分泌与木质素、纤维素、淀粉和果胶降解相关的酶系统，从而减少烟叶中的刺激性物质，减轻不愉快的味道，并实现更平衡的感官品质。另一方面，NS75分泌与蛋白质和糖苷水解相关的酶系统，增加烟叶中的美拉德反应产物和糖基化化合物，从而提高香气的质量和数量。
本研究结果为烟草行业提供了一个新视角，即利用内生芽孢杆菌改善烟叶的异味和香气，这不仅可以提高烟叶的工业适用性，还可能增强产品的市场竞争力。这些发现为进一步的研究和应用奠定了基础，特别是在开发提高烟草产品质量的新生物技术方面。
