Contribution of pectin-degrading bacteria to the quality of cigar fermentation: an analysis based on microbial communities and physicochemical components

作者：Youbo Su, Yonghe Cui, Kejian Fu, Lihong Bu, Yucui Sun, Qi Zhou, Yuming Yin, Yulong Sun, Hua Yang, Lang Wu, Xueru Song · 发表于：Frontiers in Microbiology · 年份：2024 · DOI：10.3389/fmicb.2024.1481158 · 被引用次数：14 · 研究领域：Plant-Microbe Interactions and Immunity、Biofuel production and bioconversion、Fermentation and Sensory Analysis

Objective This study aims to investigate the effects of pectin-degrading bacteria on the microbial community and physicochemical properties during the fermentation process of cigar tobacco, evaluating its potential in reducing green bitterness and enhancing aroma. Methods By isolating and screening pectin-degrading bacteria, high-throughput sequencing and physicochemical analysis were employed to compare the microbial flora and physicochemical component differences in different treatment groups of cigar tobacco. Furthermore, correlation analysis was performed to examine the relationships between these variables. Results The results showed that the strains YX-2 and DM-3, isolated from the cigar tobacco variety “ Yunxue No. 1 ,” exhibited strong pectin-degrading abilities. Phylogenetic analysis revealed that strain YX-2 is highly homologous to Bacillus flexus , while strain DM-3 is highly homologous to Bacillus siamensis . After fermentation, the addition of strains YX-2 and DM-3 significantly reduced the pectin content in the tobacco leaves, increased the total sugar and reducing sugar content, reduced green bitterness, and markedly enhanced the total aroma components. Notably, DM-3 exhibited outstanding performance in the production of Maillard reaction products. Microbial community analysis showed that the addition of pectin-degrading bacteria significantly increased the diversity of both bacteria and fungi, especially in the TDM3 group, where the relative abundance of Pseud...