Correlation between Microbial Diversity and Flavor Substances on the Surface of Flue-Cured Tobacco

作者：Yuqing Wang, Jianqiang Fan, Yiqiang Chen, Shanyi Chen, Deng Xiaohua, Hemin Huang, Li‐Xiang Wu, Li Ni, Teng Long, Wei He, Zhenkun Jiang, Zhenwei Cui, Yanjun Huang, Jingjing Li, Wen Zhang · 发表于：Analytical Letters · 年份：2023 · DOI：10.1080/00032719.2023.2244614 · 被引用次数：4 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Microbial Metabolism and Applications

Tobacco leaves need to aged under certain temperatures and humidity for 1 to 3 years. Natural aging, also called fermentation, is a slow process. This article explores the correlation between microorganisms on the surface of flue-cured tobacco and key flavor substances during this process. High-throughput sequencing was used to characterize the composition of bacterial and fungal communities on the surface of flue-cured tobacco from Hunan, Liaoning, Guizhou, Shandong, Yunnan, Fujian, Brazil, and Zimbabwe. Gas chromatography—mass spectrometry (GC-MS) was employed to determine the flavor substances in flue-cured tobacco and correlation analysis between microbial diversity and flavor substances was performed. The function and abundance of key enzymes involved in the degradation of macromolecules on the surface of flue-cured tobacco were predicted using PICRUSt and FUNGuild. Different flavor styles of flue-cured tobacco possessed different flora structures, and the abundance of the genus Bacillus was high and significantly positively correlated with the content of the main flavor substances—carotenoid and cembranoid degradation products (p < 0.05). The content of the Enterobacter genus was higher in light-flavor style flue-cured tobacco and significantly negatively correlated with the above substances (p < 0.05). Among the fungal genera, Wallemia exhibited a significantly positive correlation with phenylacetic acid, palmitic acid, and α-ionol (p < 0.05). The abundance of the macr...