云南雪茄烟叶人工发酵过程中化学成分与细菌群落变化及其相关性分析

Changes in chemical composition and bacterial communities during fermentation of Yunnan cigar tobacco leaves and their correlation

【背景和目的】解析云南雪茄烟叶人工发酵过程中化学成分与细菌群落的变化规律及两者之间相关性。【方法】基于常规化学成分分析和高通量测序技术,研究了雪茄烟叶人工发酵过程中4个发酵周期5个样本的细菌群落组成、多样性、变化规律及其与13种化学成分变化的关联性。【结果】(1)不同发酵时期烟叶样本中可溶性总糖、葡萄糖、异戊酸、丁二酸、草酸、柠檬酸和油酸含量均有所增加,水分、烟碱、果糖、苹果酸、丙二酸和反丁烯二酸含量逐渐降低。(2)云南雪茄烟叶人工发酵过程中的优势细菌菌属是鞘氨醇单胞菌属(Sphingomonas)、Aureimonas、甲基杆菌属(Methylobacterium-Methylorubrum)、葡萄球菌属(Staphylococcus)、假单胞菌属(Pseudomonas)和泛菌属(Pantoea)。(3)云南雪茄烟叶人工发酵过程中5个样本之间细菌群落结构差异明显,细菌群落多样性和丰富度呈逐渐上升趋势。(4)雪茄烟叶发酵过程中烟碱、草酸和油酸显著影响细菌群落组成,甲基杆菌属和鞘氨醇菌属细菌与烟碱显著相关。【结论】云南雪茄烟叶人工发酵过程中5个样本表面细菌群落的结构和组成是不断变化的,且所测化学成分与细菌群落结构变化相互影响。

[Background]The main purpose of this study is to analyze the changes in chemical composition and bacterial communities during the fermentation process of cigar tobacco leaves,as well as the correlation between the two.[Methods]Five samples from four fermentation periods during the artificial fermentation process of Yunnan tobacco leaves were analyzed for bacterial community composition,diversity,and changes using conventional chemical composition analysis and high-throughput sequencing technology.The correlation between the changes in 13 chemical composition parameters and the bacterial community was also investigated.[Results]The results showed:1)The contents of total soluble sugar,glucose,isovaleric acid,succinic acid,oxalic acid,citric acid and oleic acid increased in tobacco leaf samples from different fermentation periods increased,whereas the contents of moisture,nicotine,fructose,malic acid,malonic acids and fumaric acid decreased gradually.2)The dominant bacterial genera during the artificial fermentation process of Yunnan tobacco leaves were Sphingomonas,Aureimonas,Methylobacterium-Methylorubrum,Staphylococcus,and Pseudomonas.3)There were significant differences in the bacterial community structure between the five samples during the artificial fermentation process of Yunnan tobacco leaves,and the diversity and richness of the bacterial community increased gradually.4)The nicotine,oxalic acid and oleic acid had a great impact on the composition and distribution of bacterial community during the fermentation,and the Sphingomona and Methylobacterium-Methylorubrum were significantly associated with nicotine.[Conclusion]The structure and composition of the bacterial community on the surface of the five samples during the artificial fermentation process of Yunnan tobacco leaves changed continuously,and there was a mutual influence between the changes in chemical composition and bacterial community structure.