Modern approaches for detection of volatile organic compounds in metabolic studies focusing on pathogenic bacteria:Current state of the art

Pathogenic microorganisms produce numerous metabolites,including volatile organic compounds(VOCs).Monitoring these metabolites in biological matrices(e.g.,urine,blood,or breath)can reveal the presence of specific microorganisms,enabling the early diagnosis of infections and the timely implementation of tar-geted therapy.However,complex matrices only contain trace levels of VOCs,and their constituent com-ponents can hinder determination of these compounds.Therefore,modern analytical techniques enabling the non-invasive identification and precise quantification of microbial VOCs are needed.In this paper,we discuss bacterial VOC analysis under in vitro conditions,in animal models and disease diagnosis in humans,including techniques for offline and online analysis in clinical settings.We also consider the advantages and limitations of novel microextraction techniques used to prepare biological samples for VOC analysis,in addition to reviewing current clinical studies on bacterial volatilomes that address inter-species in-teractions,the kinetics of VOC metabolism,and species-and drug-resistance specificity.

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Aromatic compound degradation by iron reducing bacteria isolated from irrigated tropical paddy soils

Forty-six candidate phenol/benzoate degrading-iron reducing bacteria were isolated from long term irrigated tropical paddy soils by enrichment procedures.Pure cultures and some prepared mixed cultures were examined for ferric oxide reduction and phenol/benzoate degradation.All the isolates were iron reducers,but only 56.5%could couple iron reduction to phenol and/or benzoate degradation,as evidenced by depletion of phenol and benzoate after one week incubation.Analysis of degradative capability using Biolog...

Screening and Phylogenetic Analysis of Deep-Sea Bacteria Capable of Metabolizing Lignin-Derived Aromatic Compounds

Lignin is one of the most abundant biomasses in nature. It is composed of aromatic moieties and has great potential for use in the production of chemical alternatives to petroleum products. Because of increasing interest in biocatalysis, the potential for industrial application of microbial metabolism of lignin-derived compounds has gained considerable recent attention. Functional screenings of culturable bacteria isolated from sediments and sunken wood collected from the deep sea revealed the existence of a number of previously unidentified bacteria capable of metabolizing lignin-related aromatic compounds. Of the 510 isolates obtained in the present study, 208 completely or partially metabolized these compounds. The 208 isolates were classified into diverse phyla, including Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. Among the 208 isolates, 61 unique 16S rRNA gene sequences were detected including previously unidentified marine lineage isolates. The metabolites of the isolates were analysed using liquid chromatography/mass spectrometry (LC/MS) or gas chromatography/mass spectrometry (GC/MS). Most of the representative 61 isolates non-oxidatively decarboxylated the substrates to produce the corresponding aromatic vinyl monomers, which are used as feed stocks for bio-based plastics production. Oxidative metabolism of the lignin-related compounds for assimilation was frequently observed. Our study showed that the deep-sea environment contains an abundance of microorganisms capable of both non-oxidative and oxidative bioconversion of lignin-derived aromatic compounds. The ability for bio-conversion of aromatic compounds found in this study will facilitate the development of future biotechnological applications.

The flocculation efficiency of compound bioflocculant by flocculant-producing bacteria

The flucculation efficiency of compound bioflocculant produced by flocculant-producing bacteria was investigated in this study. Cheap cellulose was selected as the substrate for the production of a lower cost bioflocculant. The end product of cellulose decomposing bacteria was utilized as substrate for flocculant-producing bacteria. The optimum fermentation conditions were determined as follows： the initial fermentation and fermentation time was 5 d and 1 d respectively, the temperature was 30 ℃, the rotation speed was 120 r/min, the amount of CaCl2 solution （ 10% ） was 1.5 ml/L. The flocculation test indicated that the bioflocculant had high efficiency in the removal of the turbldity raw water from Songhua River.

厌氧纤维素降解菌从人参总皂苷中发酵转化Compound K的研究

选用1组兼性厌氧纤维素降解复合菌系PSW和从该复合菌系分离的1株严格厌氧嗜热纤维素分解细菌HCp,对人参总皂苷进行生物转化。通过TLC和LC-MS检测,发现并证实这2株厌氧菌可以转化产生人参皂苷CompoundK。该试验为稀有人参皂苷的生物转化提供新的思路。

Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili

The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 77.53%of all bacteria(89 genera),indicating that the similar environment leads to the similar bacterial communities.One,one,and three genera are exclusive to Tianbanzi,chili pei,and paste stages,respectively,due to the special physical and chemical properties for each stage.Total acidity,pH,and NaCl are important endogenous factors that promote the succession of bacterial communities.According to the dynamics of organic acids,reducing sugars,amino acids,and volatile compounds,60-,210-,and 180-day are considered the best fermentation periods for Tianbanzi,chili pei,and paste,respectively,to balance time cost and product quality.Three(Tetragenococcus,Lactobacillus,and Pseudomonas),four(Tetragenococcus,Lactobacillus,Bacillus,and Pseudomonas),and five(Tetragenococcus,Lactobacillus,Bacillus,Pseudomonas,and Pediococcus)genera are considered the core functional bacteria of Tianbanzi,chili pei,and paste fermentation,respectively.

Antibacterial and Antifungal Activity of Organic and Peptidic Extracts of Ecuadorian Endophytic Fungi

Antibacterial and antifungal activities of 32 organic and 14 peptidic extracts obtained from twelve endophytic fungi of the Collection of Endophytes Quito-Catolica were tested against the pathogenic bacteria Staphylococcus aureus, Pseudomonas aeruginosa, Serratia marcescens, Escherichia coli and Salmonella enteritidis, and against the fungal oomycete Pythium ultimum. It was observed that the extracts of Marasmiellus candidus (CEQCA-O1113), Xylaria laevis (CEQCA-O1399), Fusarium solani (CEQCA-O1393), Diaporthe helianthi (CEQCA-O1394) and Xylaria sp. (CEQCA-O1400) partially or totally inhibited the microorganisms tested. The extracts CEQCA-O1399.P1 and CEQCA-O1113.D1 showed fungistatic and fungicidal effects against P. ultimum, respectively. Six extracts strongly inhibited S. aureus, and E. coli was strongly inhibited by the extract CEQCA-O1113.E2. Based on a bioassay-guided approach, the extracts with strong bioactivity in the antibacterial assays by an agar diffusion method were also tested by a disk diffusion method, and the minimal inhibitory concentrations were determined by a microdilution assay. The most bioactive extract, CEQCA-O1113.D1, was also purified by high performance liquid chromatography. The extract recovered its initial bioactivity against S. aureus in two fractions after the purification. Overall, the results of this study highlight the potential of the fungal endophytes as producers of bioactive compounds.

Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.

Antimicrobial activity of the autochthonous compound Enoxil

The paper presents data about the antimicrobial activity of the autochthonous compound of taninic source Enoxil. The minimal inhibitory and bactericidal/fungicidal concentrations were established for some skin and wound infectious agents. It was established, based on Pseudomonas bacteria model, that the Enoxil compound suppress the activity of some important enzymes—a phenomenon that leads to the increase of bacterial sensibility to many tested antibiotics.

菌酶协同发酵复方中草药对断奶仔猪生长性能及血清免疫、抗氧化和生长相关激素指标的影响

本试验旨在研究饲粮中添加菌酶协同发酵复方中草药对断奶仔猪生长性能及血清免疫、抗氧化和生长相关激素指标的影响,为复方中草药在断奶仔猪生产上的应用提供理论依据。试验采用单因素随机化设计,选用健康、体重相近的(28±2)日龄断奶仔猪160头,随机分为4个组,每组5个重复,每个重复8头猪(公母各占1/2)。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加0.5%、1.0%、2.0%的菌酶协同发酵复方中草药。试验期为28 d。结果表明:1)与对照组相比,0.5%、1.0%和2.0%菌酶协同发酵复方中草药组的平均日增重显著升高(P<0.05),平均日采食量和料重比显著降低(P<0.05)。2)与对照组相比,0.5%、1.0%和2.0%菌酶协同发酵复方中草药组的血清免疫球蛋白A(IgA)和免疫球蛋白M(IgM)含量显著升高(P<0.05),血清白细胞介素-6(IL-6)含量显著降低(P<0.05);1.0%菌酶协同发酵复方中草药组的血清免疫球蛋白G(IgG)、白蛋白(ALB)和总蛋白(TP)含量显著升高(P<0.05),血清白细胞介素-1(IL-1)含量显著降低(P<0.05)。3)与对照组相比,1.0%和2.0%菌酶协同发酵复方中草药组的血清总抗氧化能力(T-AOC)、超氧化物歧化酶(SOD)活性和还原型谷胱甘肽(GSH)含量显著升高(P<0.05),1.0%菌酶协同发酵复方中草药组的血清丙二醛(MDA)含量显著降低(P<0.05)。4)与对照组相比,0.5%、1.0%和2.0%菌酶协同发酵复方中草药组的血清生长激素(GH)和胃泌素(GAS)含量显著升高(P<0.05),血清皮质醇(COR)含量显著降低(P<0.05);1.0%菌酶协同发酵复方中草药组的血清胰岛素生长因子-1(IGF-1)、三碘甲状腺原氨酸(T 3)和四碘甲状腺原氨酸(T 4)含量显著升高(P<0.05)。由此可见,饲粮中添加菌酶协同发酵复方中草药能够提高断奶仔猪生长性能,增强机体免疫功能和抗氧化能力,提高血清生长相关激素含量。本试验条件下,饲粮中菌酶协同发酵复方中草药适宜添加水平为1.0%。

即食脆肠中主要残留菌的鉴定及联合调控

[目的]探究脆肠中的主要残留细菌,并进行有效控制。[方法]利用16S rDNA技术鉴定脆肠中的主要残留菌,通过高温筛选出耐热性强的优势腐败菌进行复合抗菌试验。[结果]原辅料、脆肠成品、腐败样品等5组样品中共分离出47株残留菌,隶属8个属,分别为芽孢杆菌属(Bacillus)、链球菌属(Streptococcus)、莫拉菌属(Moraxella)、嗜盐碱芽孢杆菌属(Alkalihalobacillus)、库特氏菌属(Kurthia)、乳球菌属(Lactococcus)、肠球菌属(Enterococcus)及漫游球菌属(Vagococcus)。脆肠进行拌料时用的配料酱带有芽孢杆菌,易引入二次污染。经高温灭菌仍残留部分优势腐败菌,与腐败脆肠的主要残留菌同为芽孢杆菌属,其中芽孢杆菌属C7-1和C8-3的耐热性最强;通过添加0.2 g/kgε-聚赖氨酸和0.5 g/kg的柠檬酸能有效抑制两种芽孢杆菌的生长。[结论]即食脆肠产品添加0.2 g/kgε-聚赖氨酸和0.5 g/kg的柠檬酸并结合110℃高温杀菌10 min,(36±2)℃保藏30 d未出现腐败胀袋现象。

混合果汁发酵饮料的研制

以梨、苹果和葡萄为主要原料,研究复合乳酸菌发酵果汁生产工艺。首先确定护色条件和水果组合,再确定乳酸菌种类,然后用正交试验设计对发酵工艺进行优化,最后进行口味调配和组织稳定性的研究。结果表明,护色剂用0.4 g/100 mL抗坏血酸,苹果∶梨∶葡萄∶水配比为1∶2∶1∶5,保加利亚乳杆菌、嗜热链球菌和乳双歧杆菌为最适菌种组合,最佳发酵工艺条件为接种量1%,发酵温度35℃,发酵时间48 h,初始pH值6.5,蜂蜜添加量1.0%,白砂糖添加量1.5%,羧甲基纤维素钠(CMC-Na)、海藻酸钠、黄原胶添加量各0.04%进行口味和组织状态调配。制得的发酵果汁风味宜人,具有较好的营养和保健功能。

复合菌制剂对麻羽肉鸡性能和肠道微生物的影响

研究饲粮中添加不同水平复合菌制剂对麻羽肉鸡血清代谢、生长、消化、免疫性能和肠道微生物的影响,选取240只体况健康的1日龄麻羽肉鸡(公、母鸡比例为1∶1),随机分为4组,每组6个重复,每个重复10只,分别在基础饲粮中添加0(对照),0.05%,0.1%和0.2%的复合菌制剂,试验期共90 d.结果表明:与对照相比,0.1%复合菌制剂组显著提高了麻羽肉鸡平均日增质量、采食量、胸腺、法氏囊、胰腺、空肠、回肠器官指数以及血清总蛋白、高密度脂蛋白、免疫球蛋白G(IgG)和溶菌酶水平(p<0.05),显著降低了血清碱性磷酸酶活性(p<0.05);0.05%和0.2%复合菌制剂组显著降低了血清谷草转氨酶活性(p<0.05);不同水平复合菌制剂均显著提高了钙和磷消化率,0.1%复合菌制剂组显著提高了肠道绒毛高度和黏膜厚度(p<0.05).回归分析显示回肠绒毛高度、IgG和甘油三酯水平与复合菌制剂添加量呈显著二项式关系(p≤0.05),且0.1%复合菌制剂组达到最优.此外,复合菌制剂显著改变了麻羽肉鸡盲肠微生物的β多样性(p<0.05),门水平上,主要由拟杆菌门(Bacteroidetes),厚壁菌门(Firmicutes),变形杆菌门(Proteobacteria)组成;属水平上,相对丰度占比超过1%的共有菌有Bacteroides,Mucispirillum,Desulfovibrio等6种;0.2%复合菌制剂组显著提高了疣微菌门(Verrucomicrobia)和帕拉普氏菌属(Paraprevotella)的相对丰度(p<0.05),显著降低了普拉梭菌属(Faecalibacterium)的相对丰度(p<0.05).复合菌制剂可不同程度地改善麻羽肉鸡血清代谢、生长、消化和免疫性能,并对肠道菌群结构产生影响,其中0.1%为适宜添加量.

除臭菌的筛选及其在堆肥中的应用效果

【目的】筛选新型除臭菌,解决以鸡粪为主要原料的有机肥厂的臭气排放问题,为好氧堆肥生物除臭技术提供理论依据和支撑。【方法】以鸡粪为筛菌样品,利用定性初筛、驯化富集、分离纯化、定量复筛、拮抗试验以及耐药性试验筛选能够满足多重目标的除臭菌,并通过形态观察与16S rDNA测序鉴定菌株。将筛选获得的除臭菌株制成复合菌剂BH并应用于鸡粪堆肥,共设置3个处理,分别为对照CK(原料中不添加菌剂)、DT1(原料中添加1%除臭菌剂BH)、DT2(原料中添加1%的市售商品除臭菌剂)。在堆肥不同时期,分析测定堆体温度、pH、电导率(EC)、庆大霉素(GM)含量以及NH3排放量等指标,探讨耐药性除臭菌剂BH对堆肥过程的影响。【结果】初步筛选分离获得15株细菌,命名为BH1—BH15,未筛选到真菌;经复筛发现,菌株BH2、BH5、BH9、BH11、BH12和BH15对NH3的去除率较高,分别为48.8%、49.4%、45.8%、48.3%、51.0%和51.8%,且各菌株间无拮抗作用。对除臭菌株耐药性研究发现,菌株BH11和BH12对庆大霉素具有较强的耐受性;经形态学特征与分子生物学鉴定,菌株BH11为Bordetella sp.,BH12为Weeksella massiliensis。将菌株BH11和BH12制成复合菌剂BH,其除臭效果显著优于单一菌剂,NH3去除率高达65.8%。堆肥试验中,各处理高温期均持续9 d以上,实现了鸡粪的无害化处理;堆肥结束时各处理的pH稳定在8.4左右,处于5.5—8.5之间,EC在2.73—3.43 mS·cm^(-1)之间,低于4 mS·cm^(-1),表明物料可用作植物肥料且符合有机肥标准。研究发现,DT2处理的GM降解效率显著高于CK处理,表明商品菌剂能够促进庆大霉素降解。此外,堆肥过程中NH3的排放主要发生在堆肥升温期与高温期,且高温期的排放量高于升温期;与CK处理相比,菌剂BH显著抑制升温期NH3的排放,且除臭效果优于商品菌剂;而进入高温期后,商品菌剂除臭效果优于菌剂BH。【结论】筛选获得2株耐药性除臭菌,对NH3的去除率分别为48.3%(BH11)和51.0%(BH12),制成的复合菌剂BH对NH3的去除率高达65.8%。将菌剂BH应用于鸡粪堆肥,可以有效减少堆肥过程中NH3的排放,且各指标均符合堆肥腐熟标准。

复合菌群去除污水中典型污染物的研究进展

对于成分日益复杂的污水,传统的处理方法可能会存在许多不足,而复合菌群是将不同分类信息、不同功能的微生物菌株进行组合,利用菌株对各类污染物的降解能力以及菌株之间的相互作用关系,实现对污染物安全、高效的去除,从而满足更为全面的水处理需求。但目前对于污水处理相关复合菌群的研究主要关注的是不同菌株组合对于污染物的去除效果,而对于菌群内部菌株之间相互作用关系尚不明确。该文针对近年来复合菌群去除污水中典型污染物的相关研究,从复合菌群在污水处理中的重要性出发,总结功能菌株的获取方式、构建复合菌群的过程,从脱氮除磷、生活污水中常见有机物的去除、重金属的去除、新污染物的降解4个方面回顾了复合菌群去除各类污染物的相关研究。基于菌株互作关系的类型,阐述了复合菌群内部互作关系的研究进展。最后从不同的角度讨论了复合菌群用于污水处理相关研究的不足与展望,以期提高复合菌群在污水处理中的应用效果。

新型稀奶油-大豆分离蛋白香基的制备

为了丰富奶味香基蛋白源营养种类、降低成本并增强其风味强度,选用大豆分离蛋白部分替代稀奶油构建复合体系,采用两种不同的酶法结合乳酸菌发酵法,开发新型奶味香基,同时对两款香基的感官特性、主要代谢物和风味物质进行分析。结果表明,一步酶法结合发酵制备的香基具有较高水平的游离脂肪酸和中长链挥发性酸,并因此呈现出刺激性的酸败味等不良风味;而两步酶法结合发酵制备的香基积累了更高含量的多肽和氨基酸,短链挥发性酸以及3-羟基-2-丁酮、苯甲醛、糠醛、δ-十二内酯等重要挥发性风味物质,并获得更高的感官评价分数,更适于制备新型稀奶油-大豆分离蛋白复合风味香基。

复合菌培养物对奶牛生产性能、非特异性免疫功能及抗氧化能力的影响

本试验旨在研究复合菌培养物对奶牛生产性能、非特异性免疫功能及抗氧化能力的影响。试验选择2胎次以及泌乳天数[(92.1±25.6)d]、产奶量[(36.8±4.6)kg/d]和乳蛋白质含量[(2.98±0.48)%]相近的健康荷斯坦奶牛40头,随机分为2组,每组20头。对照组饲喂基础饲粮,试验组在基础饲粮中添加0.23 kg/d的复合菌培养物。预试期7 d,正试期60 d。试验期间每日记录奶牛采食量和产奶量;每20 d采集1次牛奶测定乳成分;正试期开始和结束当天采集奶牛血液,测定乳成分以及免疫和抗氧化指标。结果表明:1)试验第41~60天,对照组奶牛平均日采食量比试验第1~20天降低了2.92%,而试验组提高了3.12%。试验第21~40天和第41~60天,试验组奶牛产奶量分别比对照组提高了2.17(P<0.01)和2.42 kg/d(P<0.05)。试验期间,2组乳蛋白质和非脂乳固体含量均无显著差异(P>0.05)。2)试验第60天,试验组奶牛血清溶菌酶(LZM)含量、酸性磷酸酶(ACP)活性、淋巴细胞增殖能力和中性粒细胞吞噬能力均显著高于对照组(P<0.05),并且试验组奶牛血清总抗氧化能力(T-AOC)、超氧化物歧化酶(SOD)和谷胱甘肽过氧化物酶(GSH-Px)活性分别比对照组显著提高了11.54%、22.09%和17.18%(P<0.05),血清丙二醛(MDA)含量比对照组显著降低了35.38%(P<0.05)。结果提示,复合菌培养物能够显著提高奶牛采食量和产奶量,改善奶牛非特异性免疫功能,增强机体抗氧化能力。

香辛料精油结合真空包装对草鱼肉的低温保鲜研究

为了研究香辛料精油结合真空包装对水产品预制菜的保鲜效果,该文通过研究5种单一香辛料精油对草鱼贮藏期间的优势腐败菌的抑菌效果和协同作用,采用棋盘稀释法得到最优配比的复配精油,并以体积分数为0.5%的复配香辛料精油溶液浸泡处理结合真空包装作用于草鱼肉片并观察其保鲜效果。结果表明,当V(牛至)∶V(百里香)∶V(肉桂)=1∶2∶4时制备的复配植物精油对嗜水气单胞菌和荧光假单胞菌起加和作用,对腐败希瓦氏菌具有协同抗菌性。复配精油可有效抑制草鱼在13 d贮藏期微生物的生长,尤其是产硫菌,减缓pH、电导率、挥发性盐基氮含量以及生物胺含量的变化,结合真空包装可将鱼肉的保质期由6 d延长至13 d以上。该实验为低温保鲜草鱼提供了数据参考。

云产雪茄烟叶微生物群落、游离氨基酸及挥发性风味物质特征分析

为探究云南产区(以下简称“云产”)雪茄烟叶的品质差异,采用高通量测序和代谢组学技术等对云产雪茄烟叶的微生物群落结构、游离氨基酸和挥发性风味物质进行测定,通过O2PLS分析和相关性分析系统性地揭示产地微生物与烟叶风味品质之间的关系,并确定烟叶中的功能微生物和协同作用类群。结果表明:云产雪茄烟叶微生物群落结构存在产地差异,其中优势细菌主要为Aerococcus、Staphylococcus和Corynebacterium,优势真菌主要为Aspergillus、Cladosporium和Alternaria;雪茄烟叶中共检测出17种游离氨基酸,氨基酸含量整体表现为Asp含量最高,Met含量最低,味觉活性值较高的Asp和Glu对其呈味具有较大贡献,临沧云雪2号和普洱云雪2号雪茄烟叶游离氨基酸呈味特征较为突出;雪茄烟叶中共检测出65种挥发性风味物质,主要以酮类物质为主,甲基庚烯酮、β-大马酮、β-紫罗兰酮、癸醛、二氢猕猴桃内酯等16种差异风味物质对云产雪茄烟叶的风味形成具有重要作用,普洱2号的整体风味特征更加突出;Sphingomonas、Staphylococcus、Pseudomonas和Oceanobacillus之间的协同作用对烟叶的风味形成具有重要贡献,而Penicillium相对丰度与烟叶品质呈负相关。