Guo Sida, Li Yasen, Zhu Beibei, Zhang Qianying, Yang Zhen, Jia Yun, Zhou Quanwei, Zhang Zhengcheng, Li Dongliang
Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan, China.
Industry Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, China Tobacco Sichuan Industrial Co., Ltd., Shifang, Sichuan, China.
Front Bioeng Biotechnol. 2024 Dec 3;12:1510075. doi: 10.3389/fbioe.2024.1510075. eCollection 2024.
The fermentation process plays an important role in enhancing the quality of cigar tobacco leaves. Through fermentation, microbial metabolism can degrade aromatic precursors and macromolecules, which increases the content of aroma compounds and reduces irritancy of tobacco leaves.
To further enhance the fermentation effect of cigar tobacco leaves, a Rhodotorula strain (Rh3), capable of producing carotenoids and improving fermentation quality, was isolated from cigar tobacco leaves. Subsequent genetic engineering techniques introduced the carotenoid cleavage dioxygenase 1 (CCD1) gene into the isolated Rh3.
The modified Rh3 exhibits a significant increase in carotenoid degradation products compared with the original Rh3 in culture medium (from 0.29 μg/mg to 15 μg/mg). Subsequent cigar tobacco leaf fermentation experiments revealed that the modified Rh3 produced 65.9% more carotenoid degradation products compared to the control group, outperforming the original strain, which achieved a 41.4% increase. Furthermore, the modified strain preserves its ability to improve the intrinsic chemical composition of cigar tobacco leaves.
We show here that modified Rh3 can increase the content of carotenoid degradation products, thereby enhancing the fermentation effect of cigar tobacco leaves. This study presents a beneficial exploration to improve the quality of cigar tobacco leaves for future use and offers a promising strategy for producing flavor compounds from discarded tobacco leaves.
发酵过程在提升雪茄烟叶品质方面发挥着重要作用。通过发酵，微生物代谢能够降解芳香前体和大分子物质，进而增加香气化合物的含量并降低烟叶的刺激性。
为进一步提高雪茄烟叶的发酵效果，从雪茄烟叶中分离出一株能够产生类胡萝卜素并改善发酵品质的红酵母菌株（Rh3）。随后利用基因工程技术将类胡萝卜素裂解双加氧酶1（CCD1）基因导入分离得到的Rh3中。
与培养基中的原始Rh3相比，改良后的Rh3类胡萝卜素降解产物显著增加（从0.29μg/mg增至15μg/mg）。随后的雪茄烟叶发酵实验表明，改良后的Rh3产生的类胡萝卜素降解产物比对照组多65.9%，优于原始菌株，原始菌株的增幅为41.4%。此外，改良菌株保留了改善雪茄烟叶内在化学成分的能力。
我们在此表明，改良后的Rh3能够增加类胡萝卜素降解产物的含量，从而增强雪茄烟叶的发酵效果。本研究为未来提高雪茄烟叶品质提供了有益探索，并为从废弃烟叶中生产风味化合物提供了一种有前景的策略。
