发酵介质对雪茄烟叶化学成分及微生物群落结构的影响
Influence of fermentative medium on the chemical compositions and microbial communities of cigar tobacco leaves
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摘要: 为探究发酵介质对雪茄烟叶增香提质的作用机制，分析了发酵介质对雪茄烟叶在发酵过程中常规化学成分、非挥发性有机酸、致香成分及微生物群落结构的影响规律。结果表明：发酵35 d后，空白对照组和介质发酵组的生物碱含量分别下降了13.42%和15.80%，添加发酵介质后，在发酵前期延缓了生物碱和还原糖的转化进程。介质发酵14~21 d时，雪茄烟叶中有机酸组成有利于提高雪茄烟叶的醇和度并降低刺激感。致香成分的总含量和酮类致香成分的含量随发酵介质添加分别提高了10.10%和19.20%；在35 d的发酵过程中，致香成分含量呈先增加后降低趋势，过度发酵不利于致香成分的累积，最优发酵时间为21 d。发酵介质有利于提高雪茄烟叶微生物群落的多样性，延缓细菌群落的演替进程，由此改变生物碱、糖类等化学物质的代谢进程，提高雪茄烟叶的致香成分含量，从而改善雪茄烟叶品质。Abstract: In torder to explore the mechanisms of fermentative medium on the flavor enrichment and quality improvement of cigar tobacco leaves, the influence of fermentative medium on conventional chemical components, non-volatile organic acids, aroma components and microbial communities of cigar tobacco leaves was analyzed. The results showed that the contents of alkaloids in control group and experimental group decreased by 13.42% and 15.80%, respectively. The addition of fermentative medium delayed the degradation of alkaloids and reduced sugars in the early stage of fermentation. The organic acid composition in medium-group during 14~21 days was beneficial to improve the mellowness and reduce the stimulation of cigar tobacco leaves. The contents of aroma compounds and ketone aromatic compounds increased by 10.10% and 19.20% with the addition fermentative medium, respectively. During the fermentation process of 3 d, the content of aroma substances increased first and then decreased, indicating that excessive fermentation was not conducive to the accumulation of aroma components, and 21 days might be the optimal fermentation period. Fermentative medium could improve the diversity of microbial community in cigar tobacco leaves, and delay the succession rate of bacterial community. Besides, the succession of bacterial communities slowed down. As a result, the metabolic processes of alkaloids and sugars were changed, and the content of aroma components in cigar tobacco leaves increased so as to improve the quality of cigar.
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