1
|
Zhang M, Guo D, Wang H, Wu G, Shi Y, Zhou J, Zhao E, Zheng T, Li X. Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves. Appl Microbiol Biotechnol 2024; 108:243. [PMID: 38421433 PMCID: PMC10904427 DOI: 10.1007/s00253-024-13043-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/21/2023] [Accepted: 01/28/2024] [Indexed: 03/02/2024]
Abstract
Variations in industrial fermentation techniques have a significant impact on the fermentation of cigar tobacco leaves (CTLs), consequently influencing the aromatic attributes of the resulting cigars. The entire fermentation process of CTLs can be categorized into three distinct phases: phase 1 (CTLs prior to moisture regain), phase 2 (CTLs post-moisture regain and pile fermentation), and phase 3 (CTLs after fermentation and drying). These phases were determined based on the dynamic changes in microbial community diversity. During phase 2, there was a rapid increase in moisture and total acid content, which facilitated the proliferation of Aerococcus, a bacterial genus capable of utilizing reducing sugars, malic acid, and citric acid present in tobacco leaves. In contrast, fungal microorganisms exhibited a relatively stable response to changes in moisture and total acid, with Aspergillus, Alternaria, and Cladosporium being the dominant fungal groups throughout the fermentation stages. Bacterial genera were found to be more closely associated with variations in volatile compounds during fermentation compared to fungal microorganisms. This association ultimately resulted in higher levels of aroma components in CTLs, thereby improving the overall quality of the cigars. These findings reinforce the significance of industrial fermentation in shaping CTL quality and provide valuable insights for future efforts in the artificial regulation of secondary fermentation in CTLs. KEY POINTS: • Industrial fermentation processes impact CTLs microbial communities. • Moisture and total acid content influence microbial community succession in fermentation. • Bacterial microorganisms strongly influence CTLs' aldehyde and ketone flavors over fungi.
Collapse
Affiliation(s)
- Mingzhu Zhang
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Danxia Road 485#, Hefei, 230601, Anhui, China
| | - Dongfeng Guo
- Anhui China Tobacco Anhui Industry Co., Ltd., Huangshan Road 606#, Hefei, 230088, Anhui, China.
| | - Haiqing Wang
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Danxia Road 485#, Hefei, 230601, Anhui, China
| | - Guanglong Wu
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Danxia Road 485#, Hefei, 230601, Anhui, China
| | - Yaqi Shi
- Anhui China Tobacco Anhui Industry Co., Ltd., Huangshan Road 606#, Hefei, 230088, Anhui, China
| | - Jinlong Zhou
- Anhui China Tobacco Anhui Industry Co., Ltd., Huangshan Road 606#, Hefei, 230088, Anhui, China
| | - Eryong Zhao
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Danxia Road 485#, Hefei, 230601, Anhui, China
| | - Tianfei Zheng
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Danxia Road 485#, Hefei, 230601, Anhui, China
- Anhui China Tobacco Anhui Industry Co., Ltd., Huangshan Road 606#, Hefei, 230088, Anhui, China
| | - Xingjiang Li
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Danxia Road 485#, Hefei, 230601, Anhui, China.
| |
Collapse
|
2
|
Si H, Cui B, Liu F, Zhao M. Microbial community and chemical composition of cigar tobacco ( Nicotiana tabacum L.) leaves altered by tobacco wildfire disease. PLANT DIRECT 2023; 7:e551. [PMID: 38099080 PMCID: PMC10719477 DOI: 10.1002/pld3.551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/08/2023] [Accepted: 11/16/2023] [Indexed: 12/17/2023]
Abstract
Tobacco wildfire disease caused by Pseudomonas syringae pv. tabaci is one of the most destructive foliar bacterial diseases occurring worldwide. However, the effect of wildfire disease on cigar tobacco leaves has not been clarified in detail. In this study, the differences in microbiota and chemical factors between wildfire disease-infected leaves and healthy leaves were characterized using high-throughput Illumina sequencing and a continuous-flow analytical system, respectively. The results demonstrated significant alterations in the structure of the phyllosphere microbial community in response to wildfire disease, and the infection of P. syringae pv. tabaci led to a decrease in bacterial richness and diversity. Furthermore, the content of nicotine, protein, total nitrogen, and Cl- in diseased leaves significantly increased by 47.86%, 17.46%, 20.08%, and 72.77% in comparison to healthy leaves, while the levels of total sugar and reducing sugar decreased by 59.59% and 70.0%, respectively. Notably, the wildfire disease had little effect on the content of starch and K+. Redundancy analysis revealed that Pseudomonas, Staphylococcus, Cladosporium, and Wallemia displayed positive correlations with nicotine, protein, total nitrogen, Cl- and K+ contents, while Pantoea, Erwinia, Sphingomonas, Terrisporobacter, Aspergillus, Alternaria, Sampaiozyma, and Didymella displayed positive correlations with total sugar and reducing sugar contents. Brevibacterium, Brachybacterium, and Janibacter were found to be enriched in diseased leaves, suggesting their potential role in disease suppression. Co-occurrence network analysis indicated that positive correlations were prevalent in microbial networks, and the bacterial network of healthy tobacco leaves exhibited greater complexity compared to diseased tobacco leaves. This study revealed the impact of wildfire disease on the microbial community and chemical compositions of tobacco leaves and provides new insights for the biological control of tobacco wildfire disease.
Collapse
Affiliation(s)
- Hongyang Si
- Flavors and Fragrance Engineering and Technology Research Center of Henan Province, College of Tobacco ScienceHenan Agricultural UniversityZhengzhouHenanChina
| | - Bing Cui
- Flavors and Fragrance Engineering and Technology Research Center of Henan Province, College of Tobacco ScienceHenan Agricultural UniversityZhengzhouHenanChina
| | - Fang Liu
- Flavors and Fragrance Engineering and Technology Research Center of Henan Province, College of Tobacco ScienceHenan Agricultural UniversityZhengzhouHenanChina
| | - Mingqin Zhao
- Flavors and Fragrance Engineering and Technology Research Center of Henan Province, College of Tobacco ScienceHenan Agricultural UniversityZhengzhouHenanChina
| |
Collapse
|
3
|
Wu Q, Peng Z, Pan Y, Liu L, Li L, Zhang J, Wang J. Interaction analysis of tobacco leaf microbial community structure and volatiles flavor compounds during cigar stacking fermentation. Front Microbiol 2023; 14:1168122. [PMID: 37637131 PMCID: PMC10457113 DOI: 10.3389/fmicb.2023.1168122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 07/26/2023] [Indexed: 08/29/2023] Open
Abstract
Introduction Cigar stacking fermentation is a key step in tobacco aroma enhancement and miscellaneous gas reduction, which both have a great influence on increasing cigar flavor and improving industrial availability. Methods To analyze the effect of cigar tobacco leaf (CTLs) microbial community on volatiles flavor compounds (VFCs), this study used multi-omics technology to reveal the changes in microbial community structure and VFCs of different cigar varieties during stacking fermentation, in addition to exploring the interaction mechanism of microbiome and VFCs. Results The results showed that the dominant microbial compositions of different CTL varieties during stacking fermentation were similar, which included Staphylococcus, Corynebacterium 1, Aerococcus, and Aspergillus. These dominant microbes mainly affected the microbial community structure and characteristic microorganisms of CTLs through microbial interactions, thereby influencing the transformation of VFCs. Characteristic microorganisms of different CTLs varieties such as Trichothecium, Trichosporon, Thioalkalicoccus and Jeotgalicoccus, were found to positively correlate with characteristic VFCs like megastigmatrienone 4, pyrazine, tetramethyl-, geranyl acetone, and 2-undecanone, 6,10-dimethyl-, respectively. This in turn affected the aroma and sensory quality of the CTLs. Discussion This study provides theoretical support for the analysis of the mechanism of microorganisms on VFCs and aroma, and development of microbial agents during cigar stacking fermentation.
Collapse
Affiliation(s)
- Qiaoyin Wu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Yong Pan
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
| | - Liping Liu
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
| | - Linlin Li
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Jian Wang
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
| |
Collapse
|
4
|
Xue F, Yang J, Luo C, Li D, Shi G, Song G, Li Y. Metagenomic insight into the biodegradation of biomass and alkaloids in the aging process of cigar. BIORESOUR BIOPROCESS 2023; 10:45. [PMID: 38647787 PMCID: PMC10992288 DOI: 10.1186/s40643-023-00667-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Accepted: 07/16/2023] [Indexed: 04/25/2024] Open
Abstract
A significant distinction between cigar production and tobacco lies in the necessary aging process, where intricate microbial growth, metabolic activities, enzymatic catalysis, and chemical reactions interact. Despite its crucial role in determining the final quality of cigars, our comprehension of the underlying chemical and biological mechanisms within this process remains insufficient. Biomass and alkaloids are the primary constituents that influence the flavor of cigars. Consequently, investigating the entire aging process could begin by exploring the involvement of microbes and enzymes in their biodegradation. In this study, handmade cigars were aged under different conditions. Metagenomic sequencing was employed to identify the microbes and enzymes responsible for the degradation of biomass and alkaloids derived from tobacco leaves. The results revealed that various environmental factors, including temperature, humidity, duration time, and turning frequency, yielded varying contents of total sugar and alkaloids in the cigars. Significant correlations were observed between microbial communities and starch, reducing sugars, total sugars, and alkaloids. Key species involved in the breakdown of biomass constituents, such as starch (Bacillus pumilus, Pseudomonas sp. 286, and Aspergillus cristatus), reducing sugars and total sugars (Aspergillus cristatus and Nitrolancea hollandica), were identified. Furthermore, Corynespora cassiicola and Pseudomonas fulva were found to potentially contribute to the degradation of alkaloid compounds, specifically nornicotine and neonicotinoid. Our work contributes to a deeper understanding of the microbial roles in the aging of cigars. Moreover, the selection of specific microbial strains or starter cultures can be employed to control and manipulate the aging process, thereby further refining the flavor development in cigar products.
Collapse
Affiliation(s)
- Fang Xue
- Key Laboratory of Chinese Cigar Fermentation, Cigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610000, China
| | - Juan Yang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People's Republic of China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Cheng Luo
- Key Laboratory of Chinese Cigar Fermentation, Cigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610000, China
| | - Dongliang Li
- Key Laboratory of Chinese Cigar Fermentation, Cigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610000, China
| | - Guiyang Shi
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People's Republic of China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Guangfu Song
- Key Laboratory of Chinese Cigar Fermentation, Cigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610000, China
| | - Youran Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People's Republic of China.
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People's Republic of China.
| |
Collapse
|
5
|
Li J, Zhao Y, Yang H, Yang X, Wang J, Zhou J, Shi H. Identification of Bacteria Associated with Tobacco Mildew and Tobacco-Specific Nitrosamines During Tobacco Fermentation. Curr Microbiol 2023; 80:218. [PMID: 37204530 DOI: 10.1007/s00284-023-03314-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Accepted: 04/25/2023] [Indexed: 05/20/2023]
Abstract
Tobacco mildew and tobacco-specific nitrosamines (TSNAs) affect the quality of tobacco products during fermentation. Microbes are thought to play key roles in the development of specific properties of fermented tobacco; however, little is known about the bacteria involved in the fermentation process. This study aims to identify key microbes related to mildew and TSNA formation. Tobacco was fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, with unfermented samples used as controls. Our preliminary exploration found that TSNAs content elevated with the increase of temperature and period, and mildew was easy to occur at low temperature with short period. Hence, samples were divided into three groups: the temperature gradient group (25 °C, 35 °C, and 45 °C for 6 weeks); the low-temperature group (control, 25 °C for 2, 4, and 6 weeks); and the high-temperature group (control, 45 °C for 2, 4, and 6 weeks). After collecting fermented tobacco leaves, 16S rRNA gene sequencing was used to explore the structure and dynamic changes of bacterial community during fermentation. Methylobacterium and Deinococcus were shared between the temperature gradient and high-temperature groups and showed a linear downward trend; these might play a role in the production of TSNAs. Massilia, Ruminiclostridium, and Cellulosilyticum species increased with prolonged fermentation time in the low-temperature group; this might be associated with tobacco mildew. In summary, the microbial diversity of fermented tobacco was explored under different conditions. These findings might provide data and material support to improve the quality of fermented tobacco products; however, further omics based studies are warranted to analysis the gene and protein expression patter in the identified bacteria.
Collapse
Affiliation(s)
- Jingjing Li
- College of Tobacco Science/Tobacco Harm Reduction Research Center, Henan Agricultural University, No. 95 Wenhua Road, Zhengzhou, 450002, Henan, China
| | - Yuanyuan Zhao
- College of Tobacco Science/Tobacco Harm Reduction Research Center, Henan Agricultural University, No. 95 Wenhua Road, Zhengzhou, 450002, Henan, China
| | - Huijuan Yang
- College of Tobacco Science/Tobacco Harm Reduction Research Center, Henan Agricultural University, No. 95 Wenhua Road, Zhengzhou, 450002, Henan, China
| | - Xingyou Yang
- College of Tobacco Science/Tobacco Harm Reduction Research Center, Henan Agricultural University, No. 95 Wenhua Road, Zhengzhou, 450002, Henan, China
| | - Jun Wang
- Deyang Branch of Sichuan Tobacco Company, Deyang, 618000, Sichuan, China
| | - Jun Zhou
- Shanghai Tobacco Group, No. 717 Changyang Road, Yangpu District, Shanghai, 200082, China
| | - Hongzhi Shi
- College of Tobacco Science/Tobacco Harm Reduction Research Center, Henan Agricultural University, No. 95 Wenhua Road, Zhengzhou, 450002, Henan, China.
| |
Collapse
|