雪茄烟叶发酵过程中微生物群落及功能微生物分析

被引：15

作者：

贾云 ^{[1
,2
]}

胡婉蓉 ^{[2
]}

吕晋雄 ^{[2
]}

张倩颖 ^{[2
]}

王跃 ^{[2
]}

罗诚 ^{[2
]}

刘元法 ^{[1
]}

李东亮 ^{[2
]}

机构：

[1] 江南大学食品学院

[2] 四川中烟工业有限责任公司雪茄烟技术创新中心

来源：

轻工学报 | 2023年 / 38卷 / 01期

关键词：

雪茄; 烟叶发酵; 微生物群落演替; 相关性分析; 功能微生物;

D O I：

暂无

中图分类号：

TS414 [];

学科分类号：

摘要：

采用高通量测序和代谢组学对雪茄烟叶发酵过程中理化代谢物质和微生物群落结构进行分析，通过相关性分析和网络分析确定功能微生物及其共生类群，以明确微生物群对雪茄烟叶品质的影响。结果表明：优势微生物属Staphylococcus和Aspergillus的相对丰度在发酵过程中均呈先上升后下降的趋势，并在第21 d分别占据细菌和真菌群落的主导地位；Aspergillus、Staphylococcus、Filobasidium可能对总糖变化和还原糖的生成具有直接或间接作用，Bacillus对含氮物质具有一定的降解作用；Candida作为微生物共生类群和发酵后期的标志微生物属，不仅可以降解含氮物质、合成风味物质，而且对维持微生物群落结构的稳定具有重要作用。

引用

页码：71 / 78+89 +89

页数：9

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