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Abstract：
Cigar tobacco leaves (CTLs) contain abundant bacteria and fungi that are vital to leaf quality during fermentation. In this study, artificial fermentation was used for the fermentation of CTLs since it was more controllable and efficient than natural aging. The bacterial and fungal community structure and composition in unfermented and fermented CTLs were determined to understand the effects of microbes on the characteristics of CTLs during artificial fermentation. The relationship between the chemical contents and alterations in the microbial composition was evaluated, and the functions of bacteria and fungi in fermented CTLs were predicted to determine the possible metabolic pathways. After artificial fermentation, the bacterial and fungal community structure significantly changed in CTLs. The total nitrate and nicotine contents were most readily affected by the bacterial and fungal communities, respectively. FAPROTAX software predictions of the bacterial community revealed increases in functions related to compound transformation after fermentation. FUNGuild predictions of the fungal community revealed an increase in the content of saprotrophic fungi after fermentation. These data provide information regarding the artificial fermentation mechanism of CTLs and will inform safety and quality improvements.
摘要：
雪茄烟叶（CTL）含有丰富的细菌和真菌，对发酵过程中的烟叶质量至关重要。在这项研究中,由于人工发酵比自然老化更可控，更有效，因此将人工发酵用于CTL的发酵。确定了未发酵和发酵CTL中的细菌和真菌群落结构和组成，以了解微生物对人工发酵过程中CTL特性的影响。评估了化学物质含量与微生物组成变化之间的关系，并预测了细菌和真菌在发酵CTL中的功能，以确定可能的代谢途径。人工发酵后,CTL中细菌和真菌群落结构发生显著变化。总硝酸盐和尼古丁含量最容易受到细菌和真菌群落的影响，分别。FAPROTAX软件对细菌群落的预测显示，发酵后与化合物转化有关的功能增加。FUNGuild对真菌群落的预测显示，发酵后腐生真菌的含量增加。这些数据提供了有关CTL人工发酵机制的信息，并将提高安全性和质量。
