雪茄烟叶发酵过程中微生物群落及功能微生物分析
Analysis of microbial communities and functional microbes during fermentation of cigar tobacco leaves
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摘要: 采用高通量测序和代谢组学对雪茄烟叶发酵过程中理化代谢物质和微生物群落结构进行分析，通过相关性分析和网络分析确定功能微生物及其共生类群，以明确微生物群对雪茄烟叶品质的影响。结果表明：优势微生物属Staphylococcus和Aspergillus的相对丰度在发酵过程中均呈先上升后下降的趋势，并在第21 d分别占据细菌和真菌群落的主导地位；Aspergillus、Staphylococcus、Filobasidium可能对总糖变化和还原糖的生成具有直接或间接作用，Bacillus对含氮物质具有一定的降解作用；Candida作为微生物共生类群和发酵后期的标志微生物属，不仅可以降解含氮物质、合成风味物质，而且对维持微生物群落结构的稳定具有重要作用。Abstract: By high-throughput sequencing and metabolomics, the physicochemical metabolites and microbial community structure during cigar tobacco fermentation were analyzed, and then functional microorganisms and cooccurring taxa were identified by correlation analysis and network analysis to reveal the impact of microbiota on the quality of cigar tobacco. The results showed that the relative abundances of the dominant microbial genera Staphylococcus and Aspergillus increased first and then decreased during fermentation, and dominated the bacterial and fungal communities on the 21st day, respectively. Aspergillus, Staphylococcus, Filobasidium might have direct or indirect effects on the production of total and reducing sugars. Bacillus might have degradation effect on nitrogenous substances. In particular, Candida, as co-occurring taxa and biomarker in the later stage of fermentation, could not only degrade nitrogenous substances, synthesize flavor substances, but also play an important role in maintaining the stability of microbial community structure.
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