基于宏基因组学技术的发酵陕西烟叶混合菌开发
Development of a mixed bacterial strain for fermentation of Shaanxi tobacco leaves based on metagenomic technology
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摘要: 【目的】 提高陕西省产烟叶感官品质和可用性。【方法】 利用宏基因组学技术分析苏云金芽孢杆菌116(Bacillus thuringiensis 116)发酵期间烟丝表面微生物的动态变化,探究优势菌株在烟丝发酵中的作用及其与烟丝香气成分的关联性,并据此筛选最优混菌发酵配方。【结果】 苏云金芽孢杆菌116发酵烟丝SXZL过程中,烟丝表面微生物的优势菌属为鞘氨醇单胞菌属、假单胞菌属、肠杆菌属、科萨克氏菌属、泛菌属和甲基杆菌属,芽孢杆菌属、土地芽孢杆菌属、肠杆菌属和科萨克氏菌属的相对丰度与3-氧代-α-紫罗兰醇、巨豆三烯酮、大马酮等香气成分含量均呈正相关,芽孢杆菌属与土地芽孢杆菌属、肠杆菌属、科萨克氏菌属等的相对丰度均呈正相关;相较于单菌发酵,经苏云金芽孢杆菌116与芽孢杆菌Y7混合发酵后,烟丝烟气浓度及状态提升,透发性更好,甜感增加,余味舒适性有所改善,大马酮、东莨菪内酯和3-氧代-α-紫罗兰醇的含量分别增加了140.10%、133.51%和104.51%,3-氧代-α-紫罗兰醇、4-羟基-β-二氢大马酮、姜黄酮和贝壳杉醛的含量变化率明显升高。【结论】 采用混合菌发酵烟丝,能显著增加烟丝的香气成分含量,提高卷烟的感官质量。Abstract: 【Objective】 To enhance the sensory quality and industrial usability of Shaanxi-origin tobacco leaves. 【Methods】 Metagenomic sequencing was employed to characterize the dynamic shifts in surface microbiota of tobacco filaments during Bacillus thuringiensis 116 fermentation. This approach aimed to elucidate the functional roles of dominant strains and their correlations with aroma compound profiles, facilitating the identification of optimal mixed-strain fermentation formulations. 【Results】 During B.thuringiensis 116 fermentation of SXZL tobacco filaments, the dominant bacterial genera included Sphingomonas, Pseudomonas, Enterobacter, Kosakonia, Pantoea, and Methylobacterium. Positive correlations were observed between the relative abundances of Bacillus, B.terrae, Enterobacter, and Kosakonia and the concentrations of 3-oxo-α-ionol, megastigmatrienone, and damascenone. Bacillus abundance also showed positive correlations with B.terrae, Enterobacter, and Kosakonia. Compared to single-strain fermentation, co-fermentation with B.thuringiensis 116 and Bacillus Y7 improved smoke intensity and quality, enhanced aroma volatility, increased sweetness, and refined aftertaste comfort. The concentrations of damascenone, scopoletin, and 3-oxo-α-ionol increased by 140.10%, 133.51%, and 104.51%, respectively. Significant elevations were also noted in the relative changes of 3-oxo-α-ionol, 4-hydroxy-β-dihydrodamascone, curcumin, and kauraldehyde. 【Conclusion】 Mixed-strain fermentation significantly increases aroma compound concentrations in tobacco filaments and improves the sensory quality of cigarettes.
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