地衣芽孢杆菌对雪茄烟叶发酵产香及菌群演替的影响

Effect of Bacillus licheniformis on the Fermentation and Flavor Production of Cigar Tobacco and Flora Succession

为揭示施加地衣芽孢杆菌对雪茄烟叶发酵的影响,结合宏基因组学技术对雪茄烟叶发酵后香气物质生成、菌群演替及其功能多样性进行了分析,探讨了各菌属在香气物质形成中的作用,揭示了菌群演替特征与代谢功能变化。结果表明:地衣芽孢杆菌的添加改变了雪茄表面微生物群落结构,提升了烟叶表面物种的丰富度,增强了氨基酸的生物合成、碳代谢等多个主要代谢通路的活性,使得发酵后烟叶中苯丙氨酸转化产物、类胡萝卜素降解产物、西柏烷类降解产物和美拉德反应产物的含量分别提高了36%、44%、11%和18%,提升了香气醇厚感和烟叶整体平衡感。

To reveal the influence of Bacillus licheniformis application on the fermentation of cigar tobacco leaves,the aromatic components formation,and microbial community succession and its functional diversity after fermentations of tobacco leaves were analyzed by combining metagenomics technology.The role of bacterial flora in the formation of aroma components was clarified,and the characteristics of microbial community succession and their distributions of metabolic function were revealed.The results showed that the application of Bacillus licheniformis changed the microbial community structure and enhanced the richness of the microbial community on the surface of tobacco leaves,which enhanced the activity of several major metabolic pathways such as amino acid biosynthesis and carbon metabolism.The content of phenylalanine conversion products,carotenoid degradation products,cembranoid degradation products,and Maillard reaction products in the fermented tobacco was increased by 36%,44%,11%,and 18%,respectively,which enhanced the aroma mellowness and the overall balance of the tobacco leaves.