Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco

作者：Yinuo Gong, Jingjing Li, Xiaohua Deng, Yiqiang Chen, Shanyi Chen, Hemin Huang, Li Ni, Teng Long, Wei He, Jianping Zhang, Zhenkun Jiang, Jianqiang Fan, Wen Zhang · 发表于：Frontiers in Microbiology · 年份：2023 · DOI：10.3389/fmicb.2023.1211936 · 被引用次数：52 · 研究领域：Food composition and properties、Probiotics and Fermented Foods、Fermentation and Sensory Analysis

Starch is an essential factor affecting the quality of flue-cured tobacco, and high starch content can affect the sensory quality and safety. Recently, the degradation of macromolecules in tobacco raw materials by using additional microorganisms to improve their intrinsic quality and safety has become a new research hotspot in the tobacco industry. However, the technical maturity and application scale are limited. Our study analyzed the correlation between microbial community composition and volatile components on the surface of tobacco leaves from 14 different grades in Fujian tobacco-producing areas. The PICRUSt software was utilized to predict the function of the microbial community present in tobacco leaves. Furthermore, dominant strains that produced amylase were screened out, and an enzyme solution was prepared to enhance the flue-cured tobacco flavor. Changes in the content of macromolecules and volatile components were determined, and sensory evaluations were conducted to assess the overall quality of the tobacco leaves. The results showed that the dominant bacterial genera on the surface of Fujian tobacco leaves were Variovorax , Sphingomonas , Bacillus , etc. Bacillus was positively correlated with various volatile components, which contributed to the sweet and aromatic flavors of Fujian flue-cured tobacco. The main genetic functions of Fujian flue-cured tobacco surface bacteria were carbohydrate metabolism and amino acid metabolism. After treating flue-cured tobacc...