PDF(Pubmed)
Abstract：
A significant distinction between cigar production and tobacco lies in the necessary aging process, where intricate microbial growth, metabolic activities, enzymatic catalysis, and chemical reactions interact. Despite its crucial role in determining the final quality of cigars, our comprehension of the underlying chemical and biological mechanisms within this process remains insufficient. Biomass and alkaloids are the primary constituents that influence the flavor of cigars. Consequently, investigating the entire aging process could begin by exploring the involvement of microbes and enzymes in their biodegradation. In this study, handmade cigars were aged under different conditions. Metagenomic sequencing was employed to identify the microbes and enzymes responsible for the degradation of biomass and alkaloids derived from tobacco leaves. The results revealed that various environmental factors, including temperature, humidity, duration time, and turning frequency, yielded varying contents of total sugar and alkaloids in the cigars. Significant correlations were observed between microbial communities and starch, reducing sugars, total sugars, and alkaloids. Key species involved in the breakdown of biomass constituents, such as starch (Bacillus pumilus, Pseudomonas sp. 286, and Aspergillus cristatus), reducing sugars and total sugars (Aspergillus cristatus and Nitrolancea hollandica), were identified. Furthermore, Corynespora cassiicola and Pseudomonas fulva were found to potentially contribute to the degradation of alkaloid compounds, specifically nornicotine and neonicotinoid. Our work contributes to a deeper understanding of the microbial roles in the aging of cigars. Moreover, the selection of specific microbial strains or starter cultures can be employed to control and manipulate the aging process, thereby further refining the flavor development in cigar products.
摘要：
雪茄生产和烟草之间的显著区别在于必要的老化过程，复杂的微生物生长，代谢活动，酶催化，和化学反应相互作用。尽管它在决定雪茄的最终质量方面起着至关重要的作用，我们对这个过程中潜在的化学和生物机制的理解仍然不足。生物质和生物碱是影响雪茄风味的主要成分。因此,研究整个衰老过程可以从探索微生物和酶参与其生物降解开始。在这项研究中,手工制作的雪茄在不同的条件下老化。宏基因组测序用于鉴定负责降解源自烟草叶的生物质和生物碱的微生物和酶。结果表明，各种环境因素，包括温度,湿度,湿度持续时间,和转向频率，在雪茄中产生不同含量的总糖和生物碱。观察到微生物群落和淀粉之间存在显著的相关性，减少糖，总糖，和生物碱。涉及生物质成分分解的关键物种，如淀粉(短小芽孢杆菌，假单胞菌。286，和曲霉裂解状态)，还原糖和总糖（曲霉属和荷兰硝基），已确定。此外，被发现有可能导致生物碱化合物的降解，特别是降烟碱和新烟碱。我们的工作有助于更深入地了解微生物在雪茄老化中的作用。此外，特定微生物菌株或发酵剂培养物的选择可用于控制和操纵老化过程，从而进一步改善雪茄产品的风味发展。
