Oxygen regulation of microbial communities and chemical compounds in cigar tobacco curing

作者：Juan Yang, Fang Xue, Dongliang Li, Jiaowen Chen, Guiyang Shi, Guang-fu Song, Youran Li · 发表于：Frontiers in Microbiology · 年份：2024 · DOI：10.3389/fmicb.2024.1425553 · 被引用次数：10 · 研究领域：Biochemical and biochemical processes、Microbial Metabolic Engineering and Bioproduction、Fermentation and Sensory Analysis

Introduction Curing is a critical process that determines the sensory quality of cigars. The impact of oxygen on cigar curing and the mechanisms by which it regulates microbial changes affecting cigar quality are not well understood. Methods In this study, we selected handmade cigars from the same batch and conducted curing experiments in environments with varying oxygen concentrations (equivalent to 0.1%, 6–12, and 15% of atmospheric oxygen concentration). We collected samples over 60 days and analyzed the distribution of microbial communities using high-throughput sequencing. Combined with the analysis of total sugars, proteins, flavor substances, and other chemical compounds, we elucidated how different oxygen concentrations affect the cigar curing process, influence microbial community succession, and ultimately impact cigar quality. Results Our results revealed significant differences in bacterial community composition under different oxygen conditions. Under aerobic conditions, Cyanobacteria were the dominant bacteria, while under oxygen-limited conditions, Staphylococcus and Corynebacterium predominated. As oxygen concentration decreased, so did the richness and diversity of the bacterial community. Conversely, oxygen concentration had a lesser impact on fungi; Aspergillus was the dominant genus in all samples. We also found that Enterococcus showed a positive correlation with aspartic acid, alanine, and 4-aminobutyric acid and a negative correlation with cysteine. Cig...