雪茄烟叶工业发酵过程中细菌群落多样性和结构变化  

Variations of bacterial community diversity and structure of cigar tobacco during industrial fermentation

作　　者：黄阔 李栋[1] 王彬[2] 余君 刘克建[1] 李青常[1] 米强[2] 孟庆华[2] 范黎[1] 叶长文[1] HUANG Kuo;LI Dong;WANG Bin;YU Jun;LIU Kejian;LI Qingchang;MI Qiang;MENG Qinghua;FAN Li;YE Changwen(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;China Tobacco Shandong Industrial Co.,Ltd.,Jinan 250014,China;Tobacco Research Institute of Hubei Province,Wuhan 430030,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州450001 [2]山东中烟工业有限责任公司,济南市250014 [3]湖北省烟草科学研究院,武汉市430030

出　　处：《烟草科技》2023年第5期17-24,共8页Tobacco Science & Technology

基　　金：中国烟草总公司郑州烟草研究院青年人才托举工程计划项目“手工雪茄烟霉变拮抗微生物的筛选和应用研究”(702021CR0090);湖北省烟草公司科技项目“雪茄烟叶降TSNA特色菌种资源精准筛选和应用技术研究”(027Y2021-015)。

摘　　要：为揭示雪茄烟叶工业发酵过程中细菌群落多样性和结构变化的规律,采集雪茄茄芯烟叶混配堆积发酵过程中的样品,采用Illumina MiSeq高通量测序技术分析细菌群落多样性和结构。结果表明:(1)在雪茄烟叶发酵过程中,与混配发酵前相比,混配发酵完成后样品细菌群落的OTU数量和物种丰富度降低,物种多样性提高;(2)优势菌门由厚壁菌门(Firmicutes)转变为变形菌门(Proteobacteria);优势菌属由海洋芽胞杆菌属(Oceanobacillus)、丛毛单胞菌属(Comamonas)、芽胞杆菌属(Bacillus)转变为丛毛单胞菌属(Comamonas)、鞘氨醇杆菌属(Sphingobacterium)、Georgenia、类芽胞杆菌属(Paenibacillus);(3)10个菌属的平均相对丰度显著增加,分别为鞘氨醇杆菌属(Sphingobacterium)、Georgenia、类芽胞杆菌属(Paenibacillus)、细粒类极小单胞菌属(Parapusillimonas)、假单胞菌属(Pseudomonas)、DSSF69、溶杆菌属(Lysobacter)、假黄色单胞菌属(Pseudoxanthomonas)、短芽胞杆菌属(Brevibacillus)和极小单胞菌属(Pusillimonas)。其中鞘氨醇杆菌属(Sphingobacterium)、Georgenia和类芽胞杆菌属(Paenibacillus)为混配发酵完成后的优势菌属;7个菌属的平均相对丰度显著降低,分别为Terribacillus、克雷伯氏菌属(Klebsiella)、Atopococcus、棒杆菌属(Corynebacterium)、unclassified_f_Carnobacteriaceae、Aerococcus和Atopostipes。因此,雪茄烟叶工业发酵过程中的细菌群落多样性提高,群落结构变化显著。To study the variations of bacterial community diversity and structure of cigar tobacco during industrial fermentation,samples of cigar filler tobacco were collected during a bulk blended fermentation process,and the Illumina MiSeq high-throughput sequencing technology was used to analyze the bacterial community diversity and structure.The results showed that during the fermentation of cigar tobacco,1)the number of OTUs and species richness of the bacterial community after the blended fermentation decreased compared with those before the blended fermentation,while the species diversity increased;2)the dominant bacterial phyla changed from Firmicutes to Proteobacteria,and the dominant bacterial genera changed from Oceanobacillus,Comamonas,and Bacillus to Comamonas,Sphingobacterium,Georgenia and Paenibacillus;3)the 10 bacterial genera with significantly increased average relative abundance were Sphingobacterium,Georgenia,Paenibacillus,Parapusillimonas,Pseudomonas,DSSF69,Lysobacter,Pseudoxanthomonas,Brevibacillus and Pusillimonas,in which Sphingobacterium,Georgenia and Paenibacillus were the dominant genera after the blended fermentation.The seven bacterial genera with significantly decreased average relative abundances were Terribacillus,Klebsiella,Atopococcus,Corynebacterium,unclassified_f_Carnobacteriaceae,Aerococcus and Atopostipes.In conclusion,the bacterial community diversity of cigar tobacco increased during the industrial fermentation process,and the community structure changed significantly.

关 键 词：雪茄烟叶 工业发酵 细菌 多样性 群落结构 

分 类 号：TS414[农业科学—烟草工业]