国产雪茄烟叶发酵过程中部分不良挥发性成分与微生物菌群变化的关联性  

The correlation between some undesirable volatile components and microbial community changes during fermentation of domestic cigar tobacco

作　　者：李志星 祝富祥 邱磊[1] 张友杰[2] 赵先炎 张雪 朱明宣 胡文效 胡延奇[2] LI Zhixing;ZHU Fuxiang;QIU Lei;ZHANG Youjie;ZHAO Xianyan;ZHANG Xue;ZHU Mingxuan;HU Wenxiao;HU Yanqi(School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;China Tobacco Shandong Industrial Co.,Ltd.,Jinan 250014,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,济南市250353 [2]山东中烟工业有限责任公司,济南市250014

出　　处：《烟草科技》2024年第7期21-32,共12页Tobacco Science & Technology

基　　金：山东中烟工业有限责任公司重点项目“雪茄烟叶发酵过程微生物调控技术优化研究”(202101002)。

摘　　要：为探究国产雪茄烟叶发酵过程中不良挥发性成分与微生物菌群变化的关联性,利用顶空固相微萃取结合全二维气相色谱-飞行时间质谱、分子对接和高通量测序技术对发酵过程中雪茄烟叶挥发性成分和微生物群落进行分析,建立不良挥发性成分与微生物群落之间的相关性关系。结果表明:①发酵过程中国产雪茄烟叶中检测出挥发性成分97种,其中以吡啶类和萜类挥发性成分为主;筛选出可能对烟叶品质有不良影响的挥发性成分16种,与刺激性、苦味和青杂气相关的不良挥发性成分分别有5、10和2种,其中,能与苦味受体蛋白hTAS2R14结合的化合物有麦斯明、可替宁和新烟草碱,与苦味受体蛋白hTAS2R10结合的化合物为乙酰胺。②雪茄烟叶发酵过程中共有7个优势细菌属,包括葡萄球菌属(Staphylococcus)、GpI菌属、假单胞菌属(Pseudomonas)、土地芽孢杆菌属(Terribacillus)、海洋芽孢杆菌属(Oceanobacillus)、棒状杆菌属(Corynebacterium)和气球菌属(Aerococcus),以及4个优势真菌属,包括曲霉属(Aspergillus)、枝孢属(Cladosporium)、节担菌属(Wallemia)和青霉属(Penicillium)。③属水平优势微生物与不良挥发性成分之间的关联性解析显示,细菌中海洋芽孢杆菌属、土地芽孢杆菌属、气球菌属和Atopococcus菌属与新烟草碱、可替宁和乙酰胺等苦味挥发性成分正相关,GpI菌属和假单胞菌属与具有刺激性和青杂气的挥发性成分正相关;真菌中枝孢属和匍柄霉属与3种不良挥发性成分具有显著相关性。To investigate possible correlations between undesirable volatile components and microbial community changes during fermentation of domestic cigar tobacco,headspace solid-phase microextraction combined with full two-dimensional gas chromatography-time-of-flight mass spectrometry,molecular docking and high-throughput sequencing techniques were used to analyze the volatile components and microbial community of cigar tobacco during fermentation.The results showed that:1)A total of 97 volatile components were detected in the cigar tobacco during fermentation,with pyridine and terpene volatile components being the dominating chemicals.Furthermore,16 volatile components that might correspond to adversely affecting tobacco quality were screened out,and there were also 5,10 and 2 undesirable volatile components related to irritation,bitterness and greenish offensive odor,respectively.Myosmine,cotinine and anatabine could bind hTAS2R14 bitterness receptor proteins and acetamide could bind hTAS2R10 receptors.2)There were 7 dominant bacterial genera involved in the fermentation of cigar tobacco,including Staphylococcus,GpI,Pseudomonas,Terribacillus,Oceanobacillus,Corynebacterium,and Aerococcus,and 4 dominant fungal genera,including Aspergillus,Cladosporium,Wallemia,and Penicillium.3)The correlation analysis between dominant microorganisms and undesirable volatile components at the genus level showed that bacteria,Oceanobacillus,Terribacillus,Aerococcus and Atopococcus were positively correlated with the bitter taste volatile components(anatabine,cotinine,acetamide),GpI and Pseudomonas were positively correlated with irritating and greenish offensive odor volatile components,while fungi,Cladosporium and Stemphylium were significantly correlated with three undesirable volatile components.

关 键 词：雪茄烟叶 发酵 不良挥发性成分 微生物 关联性 分子对接 

分 类 号：TS414[农业科学—烟草工业] TS411.1