雪茄烟叶工业发酵过程中霉变对真菌群落结构的影响研究
The effect of mold on the fungal community structure during the industrial fermentation of cigar tobacco leaves
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摘要: 为探究雪茄烟叶工业发酵过程中真菌群落结构随霉变发生的变化情况,以德雪一号雪茄烟叶为实验材料,采用微生物学计数方法和Illumina MiSeq高通量测序技术对雪茄烟叶工业发酵过程中正常烟叶和霉变烟叶进行霉菌数量及真菌群落结构变化分析。结果表明:与正常烟叶相比,发酵第30 d霉变雪茄烟叶中,霉菌数量最高(8.3×104 CFU/g),物种丰富度和多样性最低,OTU数量最少;在门水平上,子囊菌门(Ascomycota)在发酵第30 d霉变烟叶中为绝对优势菌门,平均相对丰度为99.82%;在属水平上,曲霉属(Aspergillus)为整个发酵过程中的主要优势菌属,在发酵第30 d霉变雪茄烟叶中平均相对丰度最大(92.32%);发酵第30 d霉变雪茄烟叶与正常烟叶相比在物种组成上具有明显差别,其中曲霉属既是优势菌属,又是组间差异菌属,且在各样品中平均相对丰度均最高,推断其为引起雪茄霉变发生的关键菌属。Abstract: To investigate the changes in fungal community structure with mold occurrence during the industrial fermentation of cigar tobacco leaves, Dexue No.1 cigar tobacco leaf was chosen as the test material, and counting methods in microbiology and Illumina MiSeq high-throughput sequencing technology were used to analyze the changes in mold content and fungal community structure of normal and moldy cigar tobacco leaf samples during the industrial fermentation. The results indicated that compared to norml tobacco leaves, on the 30th day of fermentation, the mold content in moldy cigar tobacco leaves was the highest (8.3×104 CFU/g), the richness and diversity of species were the lowest, and the number of OTUs was the least. At the level of the phylum, Ascomycota was an absolute advantageous phylum on day 30 of fermentation, with an average relative abundance of 99.82% . At the level of the genus, Aspergillus was the main genus in the entire fermentation process, and the average relative abundance on day 30 of fermentation was the largest (92.32% ). The 30 d mildewy cigar tobacco leaf and other samples had a significant difference in species composition compared to normal tobacco leaves. Among them, Aspergillus was both an advantageous genus and a differential genus, and the average relative abundance of various samples was the highest.
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Key words:
- cigar tobacco leaves /
- industrial fermentation /
- fungal /
- mildew /
- community structure
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