Analysis of microbial communities and functional microbes during fermentation of cigar tobacco leaves

Abstract

Keywords:
• cigar,
• tobacco fermentation,
• succession of microbial communities,
• correlation analysis,
• functional microbes

References

1. [1]

   FRANKENBURG W G.Chemical changes in the harvested tobacco leaf:Part Ⅱ. Chemical and enzymic conversionsduring fermentation and aging[J].Advances in Enzymology and Related Areas of Molecular Biology,1950, 10:325-441.

2. [2]

   ZHENG T F, ZHANG Q Y, LI P H, et al.Analysis of microbial community, volatile flavor compounds, and flavor of cigar tobacco leaves from different regions[J].Frontiers in Microbiology, 2022, 13:907270.

3. [3]

   DI GIACOMO M, PAOLINO M, SILVESTRO D, et al.Microbial community structure and dynamics of dark fire-cured tobacco fermentation[J].Applied and Environmental Microbiology, 2007, 73(3):825-837.

4. [4]

   LIU F, WU Z Y, ZHANG X P, et al.Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation[J].Microbiologyopen, 2021, 10(2):e1171.

5. [5]

   ZHANG L, WANG X Y, GUO J H, et al.Metabolic profiling of Chinese tobacco leaf of different geographical origins by GC-MS[J].Journal of Agricultural and Food Chemistry, 2013, 61(11):2597-2605.

6. [6]

   LI J J, ZHAO Y Y, QIN Y Q, et al.Influence of microbiota and metabolites on the quality of tobacco during fermentation[J].BMC Microbiology, 2020, 20(1):356.

7. [7]

   RIVETT D W, BELL T.Abundance determines the functional role of bacterial phylotypes in complex communities[J].Nature Microbiology, 2018, 3(7):767-772.

8. [8]

   VILANOVA C, PORCAR M.Are multi-omics enough?[J].Nature Microbiology, 2016, 1(8):16101.

9. [9]

   HALL E K, BERNHARDT E S, BIER R L, et al.Understanding how microbiomes influence the systems they inhabit[J].Nature Microbiology, 2018, 3(9):977-982.

10. [10]

    WOLFE B E, BUTTON J E, SANTARELLI M, et al.Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity[J].Cell, 2014, 158(2):422-433.

11. [11]

    WANG S L, WU Q, NIE Y, et al.Construction of synthetic microbiota for reproducible flavor compound metabolism inChinese light-aroma-type liquor produced by solid-state fermentation[J].Applied and Environmental Microbiology,2019, 85(10):e03090-18.

12. [12]

    HUANG T, LU Z M, PENG M Y, et al.Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar[J].Food Research International, 2022, 152:110900.

13. [13]

    JIA Y, NIU C T, ZHENG F Y, et al. Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste[J].Food Chemistry, 2021, 357:129625.

14. [14]

    SEGATA N, IZARD J, WALDRON L, et al.Metagenomicbiomarker discovery and explanation[J].Genome Biology, 2011, 12:R60.

15. [15]

    RIVERA A J, TYX R E.Microbiology of the American smokeless tobacco[J].Applied Microbiology and Biotechnology, 2021, 105(12):4843-4853.

16. [16]

    ARIHARA K, ZHOU L, OHATA M.Bioactive properties of Maillard reaction products generated from food protein-derived peptides[J].Advances in Food and Nutrition Research, 2017, 81:161-185.

17. [17]

    KAMINSKI K P, BOVET L, LAPARRA H, et al.Alkaloid chemophenetics and transcriptomics of the Nicotiana genus[J].Phytochemistry, 2020, 177:112424.

18. [18]

    VIGLIOTTA G, DI GIACOMO M, CARATA E, et al.Nitrite metabolism in Debaryomyces hansenii TOB-Y7, a yeast strain involved in tobacco fermentation[J].Applied Microbiology and Biotechnology, 2007, 75(3):633-645.

19. [19]

    LIU J L, MA G H, CHEN T, et al.Nicotine-degrading microorganisms and their potential applications[J].Applied Microbiology and Biotechnology, 2015, 99(9):3775-3785.

20. [20]

    BANOZIC M, ALADIC K, JERKOVIC I, et al.Volatile organic compounds of tobacco leaves versus waste (scrap, dust, and midrib):Extraction and optimization[J].Journal of the Science of Food and Agriculture, 2021, 101(5):1822-1832.

21. [21]

    ZHANG H F, YANG J, ZHU F P, et al.Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) for the characterization of cigar leaves[J].LC GC North America, 2021, 39(8):2-7.

22. [22]

    ZHU J C, ZHU Y, WANG K, et al.Characterization of key aroma compounds and enantiomer distribution in Longjing tea[J].Food Chemistry, 2021, 361:130096.

23. [23]

    KONEM K, GUEHI S T, DURAND N, et al.Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation[J].Food Research International, 2016, 89:910-917.

24. [24]

    ZHENG T F, ZHANG Q Y, WU Q, et al.Effects of inoculation with Acinetobacter on fermentation of cigar tobacco leaves[J].Frontiers in Microbiology, 2022, 13:911791.

25. [25]

    CHAO A, BUNGE J.Estimating the number of species in a stochastic abundance model[J].Biometrics, 2002, 58(3):531-539.

26. [26]

    JIA Y, NIU C T, LU Z M, et al.A bottom-up approach to develop simplified microbial community model with desired functions:Application for efficient fermentation of broad bean paste with low salinity[J].Applied and Environmental Microbiology, 2020, 86(12):e00306-20.

27. [27]

    MOT R D, VERACHTERT H.Purification and characterization of extracellular amylolytic enzymes from the yeast Filobasidium capsuligenum[J].Applied and Environmental Microbiology, 1985, 50(6):1474-1482.

28. [28]

    LAKSHMI H P, PRASAD U V, YESWANTH S, et al.Molecular characterization of α-amylase from Staphylococcus aureus[J].Biomedical Informatics, 2013, 9(6):281-285.

29. [29]

    DE ARAUJO VIANA D, DE ALBUQUERQUE LIMA C, NEVES R P, et al.Production and stability of protease from Candida buinensis[J].Applied Biochemistry and Biotechnology, 2010, 162(3):830-842.

30. [30]

    RUAN L C, MENG M, WANG C, et al.Draft genome sequence of Candida versatilis and osmotolerance analysis in soy sauce fermentation[J].Journal of the Science of Food and Agriculture, 2019, 99(6):3168-3175.

31. [31]

    LU Y H, YANG L Z, YANG G H, et al.Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation[J].International Journal of Food Microbiology, 2021, 351:109262.

32. [32]

    BRESSANI A P P, MARTINEZ S J, BATISTA N N, et al.Co-inoculation of yeasts starters:A strategy to improve quality of low altitude Arabica coffee[J].Food Chemistry, 2021, 361:130133.

33. [33]

    JIANG X W, PENG D, ZHANG W, et al.Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters[J].Food Chemistry, 2021, 344:128681.

34. [34]

    BANERJEE S, SCHLAEPPI K, HEIJDEN M G A V D.Keystone taxa as drivers of microbiome structure and functioning[J].Nature Reviews Microbiology, 2018, 16(9):567-576.

35. [35]

    WIDDER S, ALLEN R J, PFEIFFER T, et al.Challenges in microbial ecology:Building predictive understanding of community function and dynamics[J].The ISME Journal, 2016, 10(11):2557-2568.

36. [36]

    SIEBER J R, MCINERNEY M J, GUNSALUS R P.Genomic insights into syntrophy:The paradigm for anaerobic metabolic cooperation[J].Annual Review of Microbiology, 2012, 66:429-452.

37. [37]

    LI Q, CHAI S, LI Y D, et al.Biochemical components associated with microbial community shift during the pile-fermentation of primary dark tea[J].Frontiers in Microbiology, 2018, 9:1509.

Proportional views