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

黄阔; 朱贝贝; 叶长文; 邹梦影; 李栋; 李东亮; 李青常; 薛芳

doi:10.12187/2024.01.009

February 2024

Article Contents

HUANG Kuo, ZHU Beibei, YE Changwen, et al. The effect of mold on the fungal community structure during the industrial fermentation of cigar tobacco leaves[J]. Journal of Light Industry, 2024, 39(1): 73-78,96. doi: 10.12187/2024.01.009

Citation: HUANG Kuo, ZHU Beibei, YE Changwen, et al. The effect of mold on the fungal community structure during the industrial fermentation of cigar tobacco leaves[J]. Journal of Light Industry, 2024, 39(1): 73-78,96. doi: 10.12187/2024.01.009 shu

The effect of mold on the fungal community structure during the industrial fermentation of cigar tobacco leaves

1. Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China;
2. Center of Technology Innovation for Cigar, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610066, China;
3. Great Wall Cigar Factory, China Tobacco Sichuan Industrial Co., Ltd., Deyang 618400, China

Received Date: 2023-04-10
Accepted Date: 2023-06-20

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.
- cigar tobacco leaves,
- industrial fermentation,
- fungal,
- mildew,
- community structure
References
1. [1]
  叶长文,李璐,贺琛,等.基于高通量测序的雪茄烟微生物群落结构和多样性分析[J].烟草科技,2021,54(8):1-9.
2. [2]
  郭文龙,丁松爽,刘路路,等.翻堆对初次发酵过程中雪茄茄芯烟叶质量变化的影响[J].南方农业学报,2021,52(2):365-373.
3. [3]
  李东亮.四川中烟雪茄工业发酵技术研究动态[J].中国烟草学报,2020,26(4):2.
4. [4]
  于会喜,王毅,马永凯,等.发酵烟叶表面微生物的多样性及其应用现状[J].河北农业科学,2009,13(10):59-60
  ,70.
5. [5]
  LIU F,WU Z Y,ZHANG X P,et al.Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation[J].Microbiology Open,2021,10(2):1-13.
6. [6]
  韩锦峰,朱大恒,刘卫群,等.陈化发酵期间烤烟叶面微生物活性及其应用研究[J].中国烟草科学,1997(4):15-16.
7. [7]
  李宁,曾代龙,戴亚,等.雪茄烟叶叶面可培养微生物分离鉴定[J].安徽农业科学,2009,37(25):11857-11858.
8. [8]
  周锦龙,汤珍瑶.雪茄烟发酵技术进展与展望[J].农技服务,2009,26(11):119-120
  ,127.
9. [9]
  范静苑,张良,李爱军.全叶卷手工雪茄关键工艺技术研究[J].安徽农业科学,2016,44(6):104-105.
10. [10]
  周家喜.霉变烟叶微生物群落特征及其致霉机制[D].贵阳:贵州大学,2021.
11. [11]
  闫铁军,郑霖霖,李秀妮,等.基于高通量测序的雪茄烟叶细菌多样性与功能预测[J].中国烟草学报,2022,28(4):125-132.
12. [12]
  FAKRUDDIN M,MANNAN K S,ANDREWS S.Viable but nonculturable bacteria:Food safety and public health perspective[J].ISRN Microbiology,2013,2013:703813.
13. [13]
  张鸽,梁开朝,辛玉华,等.基于高通量测序和传统分离研究雪茄外包皮表面细菌多样性及演替[J].应用与环境生物学报,2018,24(4):783-788.
14. [14]
  SMYTH E M,CHATTOPADHYAY S,BABIK K,et al.The bacterial communities of little cigars and cigarillos are dynamic over time and varying storage conditions[J].Frontiers in Microbiology,2019,10:2371.
15. [15]
  WANG R Y,CAI X H,HU S N,et al.Comparative analysis of the mitochondrial genomes of Nicotiana tabacum:Hints toward the key factors closely related to the cytoplasmic male sterility mechanism[J].Frontiers in Genetics,2020,11:257.
16. [16]
  张磊,罗泽华,杨明川,等.雪茄烟叶原料发酵微生物多样性及酶活变化研究[J].中国农业科技导报,2021,23(10):171-180.
17. [17]
  陈善义,李菁菁,林俭,等.基于高通量测序的不同产地和部位自然醇化片烟真菌群落结构分析[J].烟草科技,2018,51(4):12-19.
18. [18]
  ZHAO M Q,WANG B X,LI F X,et al.Analysis of bacterial communities on aging flue-cured tobacco leaves by 16S rDNA PCR-DGGE technology[J].Applied Microbiology and Biotechnology,2007,73(6):1435-1440.
19. [19]
  中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品微生物学检验霉菌和酵母计数:GB 4789.15—2016[S].北京:中国标准出版社,2016.
20. [20]
  国家烟草专卖局.烟草及烟草制品微生物学检验霉菌计数:YC/T 472—2013[S].北京:中国标准出版社,2013.
21. [21]
  郑霖霖,赵亮,蔡兴华,等.雪茄茄芯烟叶工业二次发酵过程中细菌与真菌群落多样性变化分析[J].中国烟草学报,2022,28(5):121-128.
22. [22]
  张晓娟.雪茄外包皮烟人工发酵工艺及叶表微生物区系研究[D].郑州:河南农业大学,2006.
23. [23]
  陈乾丽,汪汉成,梁永进,等.烤后健康烟叶和霉烂烟叶真菌群落结构分析[J].浙江农业学报,2020,32(6):1019-1028.
24. [24]
  邢蕾,刘仡,刘杰,等.生态环境和基因型对成熟期雪茄烟叶际真菌群落的影响[J].中国烟草学报,2021,27(5):119-126.
25. [25]
  SNYDER A B,BIANGO-DANIELS M N,HODGE K T,et al.Nature abhors a vacuum:Highly diverse mechanisms enable spoilage fungi to disperse,survive,and propagate in commercially processed and preserved foods[J].Comprehensive Reviews in Food Science and Food Safety,2019,18(1):286-304.
26. [26]
  陈善义,李菁菁,林俭,等.基于高通量测序的不同产地和部位自然醇化片烟真菌群落结构分析[J].烟草科技,2018,51(4):12-19.
27. [27]
  张成省,林建胜,孔凡玉,等.山东仓储片烟表面微生物区系研究[J].中国烟草学报,2010,16(4):58-62
  ,66.
28. [28]
  NUNES C,COIMBRA M A,SARAIVA J,et al.Study of the volatile components of a candied plum and estimation of their contribution to the aroma[J].Food Chemistry,2008,111(4):897-905.
29. [29]
  谢佳伟,彭小祠,陈小巧,等.云烟87内生真菌多样性及其促生作用评估[J].云南农业大学学报(自然科学),2021,36(6):1000-1008.
30. [30]
  高文霞,程祖锌,王峰吉.烤烟有益真菌菌株的筛选与鉴定[J].中国烟草学报,2011,17(5):90-95.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(2008) PDF downloads(17) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

The effect of mold on the fungal community structure during the industrial fermentation of cigar tobacco leaves

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com