手工雪茄加工过程中细菌群落多样性与游离氨基酸含量的相关性分析  

Correlation between bacterial community diversity and free amino acid content during hand-rolled cigar processing

作　　者：黄阔 李栋[1] 王彬[2] 刘克建[1] 陈宸[1] 米强[2] 王庚斗 马铭赛 史占东 孟庆华[2] 范黎[1] 叶长文[1] HUANG Kuo;LI Dong;WANG Bin;LIU Kejian;CHEN Chen;MI Qiang;WANG Gengdou;MA Mingsai;SHI Zhandong;MENG Qinghua;FAN Li;YE Changwen(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;China Tobacco Shandong Industrial Co.,Ltd.,Jinan 250014,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

出　　处：《烟草科技》2023年第7期8-16,共9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);中国烟草总公司重点研发项目“烟草专用蛋白酶和淀粉酶的高效创制及应用研究”(110202102019)。

摘　　要：为揭示手工雪茄加工过程中微生物群落多样性与游离氨基酸含量的关系,分别选取外裹茄衣、水分平衡、烟支冷冻、烟支养护、烟支包装等加工环节完成后的手工雪茄样品,采用Illumina MiSeq高通量测序技术分析细菌群落多样性,同时采用离子色谱-积分脉冲安培法测定18种游离氨基酸含量(质量分数),并进行Spearman相关性分析。结果表明:手工雪茄加工过程中,①细菌群落丰富度及多样性整体呈下降趋势,且水分平衡环节对该趋势的影响较为明显;②优势菌门为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和放线菌门(Actinobacteriota),平均相对丰度分别为51.75%、35.80%和10.38%;优势菌属为不动杆菌属(Acinetobacter)、海洋芽胞杆菌属(Oceanobacillus)、芽胞杆菌属(Bacillus)、葡萄球菌属(Staphylococcus)和克雷伯氏菌属(Klebsiella),平均相对丰度分别为12.40%、9.96%、8.48%、8.27%和4.21%;③9个细菌属类群相对丰度变化显著,分别为赖氨酸芽胞杆菌属(Lysinibacillus)、棒状杆菌属(Corynebacterium)、鞘氨醇杆菌属(Sphingobacterium)、肠杆菌属(Enterobacter)、气球菌属(Aerococcus)、类芽胞杆菌属(Paenibacillus)、norank_f_Mitochondria、雷尔氏菌属(Ralstonia)和肠球菌属(Enterococcus);④游离氨基酸总量整体呈增加趋势,其中天冬氨酸占比最高,而鞘氨醇杆菌属(Sphingobacterium)、葡萄球菌属(Staphylococcus)和副球菌属(Paracoccus)相对丰度与天冬氨酸含量密切相关。因此,手工雪茄加工过程中细菌群落多样性与游离氨基酸含量密切相关。To investigate the relationship between bacterial community diversity and free amino acid content during hand-rolled cigar processing,hand-rolled cigars were sampled separately from five processing stages including wrapping,moisture balancing,cigar freezing,cigar curing,and cigar packaging.The diversity of the bacterial communities was analyzed by high-throughput Illumina MiSeq sequencing technology,the contents of 18 free amino acids were determined by ion chromatography-integrated pulse amperometry.The data obtained were analyzed by Spearman correlation analysis targeting the relationship between the bacterial community structure and the amino acid contents.The results showed that:during the process of hand-rolled cigar rolling,1)the overall richness and diversity of bacterial communities of cigars had a downward trend and were more affected by the moisture balancing process;2)the dominant bacterial phyla were Firmicutes,Proteobacteria,and Actinobacteriota with the average relative abundances of 51.75%,35.80%,and 10.38%,respectively.The dominant bacterial genera were Acinetobacter,Oceanobacillus,Bacillus,Staphylococcus,and Klebsiella with the average relative abundances of 12.40%,9.96%,8.48%,8.27%,and 4.21%,respectively;3)the relative abundance of 9 bacterial genera groups changed significantly,which were Lysinibacillus,Corynebacterium,Sphingobacterium,Enterobacter,Aerococcus,Paenibacillus,norank_f_Mitochondria,Ralstonia,and Enterococcus;4)the total content of the free amino acids generally had an increasing trend,among which aspartic acid accounted for the highest proportion,which was closely related to Sphingobacterium,Staphylococcus,and Paracoccus.In conclusion,the contents of amino acids are closely related to the community diversity of the bacterial during hand-rolled cigar rolling processing.

关 键 词：手工雪茄 加工过程 细菌 游离氨基酸 相关性 

分 类 号：S572[农业科学—烟草工业]