Zhang Tongtong, Yu Jun, Zhao Zhongde, Yang Chunlei, Chen Xiong, Yao Lan
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), School of Life and Health Sciences, Hubei University of Technology, 28th of Nanli Road, Wuhan, 430068, China.
Tobacco Research Institute of Hubei Province, Wuhan, 430030, China.
Sci Rep. 2025 Aug 11;15(1):29396. doi: 10.1038/s41598-025-12260-8.
The cigar wrapper leaves (CWLs), as a symbol of the intrinsic quality and appearance of cigars, reflects the overall quality of the cigar. The Shaoxing-flavored T3 Jiuqu used in Shaoxing wine production contains a large number of high-quality microorganisms, such as molds and yeasts, which play a significant role in enhancing flavor and quality. Among these microorganisms, several positively promote the fermentation of CWLs. A dominant strain, S1, was isolated and identified from the T3 Jiuqu and inoculated into the fermentation of CWLs. Gas Chromatography-Mass Spectrometry (GC-MS) was employed to analyze the volatile aroma components in the CWLs. The results showed that the contents of substances such as Phenethyl alcohol, Dihydroactinidiolide, Sclareol, and Farnesyl acetone were significantly increased compared to pre-fermentation (NF) and the natural fermentation with only water (WF) group. Specifically, Phenethyl alcohol content increased by 261.63% compared to WF group during the same turning-over period, while Farnesyl acetone content increased by 144.99%. The proportions of sugars and nicotine also increased significantly. Metagenomic analysis of the microbial samples on the surface of CWLs revealed that inoculating S1 significantly improved and altered microbial community structure. At the phylum level, the proportion of Pseudomonadota increased dramatically to 17%, while the proportion of Uroviricotasharply decreased sharply from 9% to 0. At the genus level, the previously dominant Staphylococcus genus was replaced by a balanced coexistence of Pantoea, Enterobacter, Cronobacter, and Aspergillus. This balanced microbial distribution significantly improved the quality of the CWLs.
雪茄外包叶（CWLs）作为雪茄内在品质和外观的象征，反映了雪茄的整体质量。绍兴酒酿造中使用的绍兴风味T3酒曲含有大量优质微生物，如霉菌和酵母，它们在提升风味和品质方面发挥着重要作用。在这些微生物中，有几种对CWLs的发酵有积极促进作用。从T3酒曲中分离并鉴定出一株优势菌株S1，并将其接种到CWLs的发酵中。采用气相色谱-质谱联用（GC-MS）分析CWLs中的挥发性香气成分。结果表明，与发酵前（NF）和仅用水自然发酵（WF）组相比，苯乙醇、二氢猕猴桃内酯、香紫苏醇和法呢基丙酮等物质的含量显著增加。具体而言，在相同翻堆期内，苯乙醇含量相比WF组增加了261.63%，而法呢基丙酮含量增加了144.99%。糖类和尼古丁的比例也显著增加。对CWLs表面微生物样本的宏基因组分析表明，接种S1显著改善并改变了微生物群落结构。在门水平上，变形菌门的比例急剧增加到17%，而尿病毒科的比例从9%急剧下降到0。在属水平上，先前占主导地位的葡萄球菌属被泛菌属、肠杆菌属、克柔氏菌属和曲霉属的平衡共存所取代。这种平衡的微生物分布显著提高了CWLs的质量。
