Integrated microbiology and metabolomics analysis reveal the fermentation process and the flavor development in cigar tobacco leaf

作者：Guanghai Zhang, Yue He, Wanlong Yang, Ziyi Liu, Zhonglong Lin, Ting Zhang, Xiaohui He, Huachan Xia, Mengting Huo, Heng Yao, Gaokun Zhao, Yu-Ping Wu, Guanghui Kong · 发表于：Microbiology Spectrum · 年份：2025 · DOI：10.1128/spectrum.01029-24 · 被引用次数：13 · 研究领域：Plant Gene Expression Analysis、Plant-Microbe Interactions and Immunity、Microbial Metabolic Engineering and Bioproduction

ABSTRACT The purpose of this study was to elucidate how the microbiota affects the metabolic state and characteristic flavor development of cigar tobacco leaves (CTL) in the fermentation process through microbial metabolism and co-metabolism with the host. The results showed that core bacterial communities in the fermentation process were Cyanobacteria , Pseudomonas , and Staphylococcus , and Aspergillus , Penicillium , and Inocybe were the most metabolically active fungi. Pseudomonas fulva , Staphylococcus nepalensis , Bacillus subtilis , Stenotrophomonas rhizophila , Alternaria alternata , and Aspergillus cristatus could degrade carbon and nitrogen compounds, such as protein, starch, lignin, and nicotine. There were 12 common non-volatile metabolites and three common volatile metabolites in DH, LC, PE, and YX before and after fermentation, of which menatetrenone, solanidine, γ-glutamylphenylalanine, carotol, and phenol, 4-(1,1,3,3-tetramethylbutyl) were significantly different before and after fermentation. The synthesis and degradation metabolism of various amino acids, alkaloids, and flavonoids are the key metabolic pathways of characteristic flavor development during CTL fermentation. Co-occurrence and interaction patterns showed that seven bacteria and 12 fungi were strictly linearly positively or negatively correlated with 72 and 55 volatile compounds, respectively. In conclusion, this study preliminarily confirmed that CTL fermentation is a microbially mediated carbon...