造纸法再造烟叶浓缩液中微生物群落结构分析及应用  

Analysis of microbial community and their structure in concentrated tobacco extract liquid for paper-making reconstituted tobacco

作　　者：王充[1] 龙章德[2] 孟丹丹[1] 苏赞[2] 刘鸿[2] 邹克兴[2] 许春平[1] WANG Chong;LONG Zhangde;MENG Dandan;SU Zan;LIU Hong;ZOU Kexing;XU Chunping(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;Technology Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530001, China)

机构地区：[1]郑州轻工业学院食品与生物工程学院 [2]广西中烟工业有限责任公司技术中心,南宁市北湖南路28号530001

出　　处：《烟草科技》2019年第3期33-38,共6页Tobacco Science & Technology

基　　金：广西中烟工业有限公司科技项目"烟叶产香菌的分离及在烟草醇化及存储过程中的应用研究"(20171011)

摘　　要：为明确造纸法再造烟叶浓缩液中微生物群落结构与组成,以及微生物发酵对浓缩液特性的影响,以河南卷烟工业烟草薄片有限公司的浓缩液为原料,利用Illumina MiSeq测序平台对浓缩液内真菌18S rDNA和细菌16S rDNA进行测序分析,获得了浓缩液内真菌和细菌的种群组成和丰度,并考察了不同发酵时间(24、48和72 h)对浓缩液还原糖和总糖含量和再造烟叶感官品质的影响。结果表明:造纸法再造烟叶的浓缩液中真菌18S rDNA获得了548个OTU,细菌16S rDNA获得5 295个OTU,浓缩液微生物的群落结构主要由80.98%的真菌种群和19.02%的细菌种群构成,而真菌种群的丰富度和多样性低于细菌。真菌种群中的优势菌属为酿酒酵母属(Kazachstania)、假丝酵母属(Candida)和Ogataea;而细菌种群优势菌属主要为乳酸杆菌属(Lactobacillus)、链球菌属(Streptococcus)和Aeribacillus。经30℃发酵48～72 h时,浓缩液还原糖和总糖含量下降幅度大;发酵72 h后的浓缩液制备的再造烟叶,可改善卷烟舒适性,提高卷烟香气量。To investigate the microbial community structure and composition in concentrated tobacco liquid used for producing paper-making reconstituted tobacco and the effects of microbial fermentation on the properties of concentrated liquid, Illumina MiSeq sequencing platform was used to analyze 18S rDNA sequences in fungi and 16S rDNA sequences in bacteria from concentrated liquid of paper-making reconstituted tobacco supplied by Henan Cigarette Industrial Reconstituted Tobacco Sheet Limited Corporation. The community composition and abundance of fungi and bacteria in concentrated liquid were obtained, and the influences of fermentation duration (24, 48 and 72 h) on the reducing sugar and total sugar contents in concentrated liquid and the sensory quality of reconstituted tobacco were analyzed. The results showed that 548 and 5 295 OTUs (Operational Taxonomic Unit) were obtained in 18S rDNA of fungi and 16S rDNA of bacteria from the concentrated liquid of paper-making tobacco reconstituted sheets, respectively. The microbial community structure in the concentrated liquid was mainly fungi (80.98%) and a small amount of bacteria (19.02%). However, the amount of fungi was higher, while the abundance and diversity of fungi were lower than those of bacteria in the concentrated liquid. The dominant genera of fungi were Kazachstania, Candida and Ogataea. The dominant genera of bacteria were Lactobacillus, Streptococcus and Aeribacillus. The contents of reducing sugar and total sugar in concentrated liquid decreased greatly after fermentation for 48 to 72 h at 30 ℃. The comfortableness and aroma quantity of cigarette smoke can be promoted by fermenting the concentrated liquid for 72 h at 30 ℃.

关 键 词：再造烟叶 浓缩液 微生物 18SrDNA 16SrDNA 群落结构 

分 类 号：TS414[农业科学—烟草工业]