Effects of fermentation chamber temperature on microbes and quality of cigar wrapper tobacco leaves

被引:23
作者
Ren, Mengjuan [1 ]
Qin, Yanqing [2 ]
Zhang, Lanyue [1 ]
Zhao, Yuanyuan [1 ]
Zhang, Ruina [3 ]
Shi, Hongzhi [1 ]
机构
[1] Henan Agr Univ, Coll Tobacco Sci, Zhengzhou 450002, Henan, Peoples R China
[2] Sichuan Prov Tobacco Co, Chengdu 610017, Peoples R China
[3] Sichuan Prov Tobacco Co, Deyang Branch, Deyang 618400, Sichuan, Peoples R China
关键词
Cigar tobacco; Fermentation environment; Chamber temperature; Stacking fermentation; Microbes; Tobacco quality; DEGRADING BACTERIUM; ALPHA-AMYLASE; NICOTINE; MICROORGANISMS; DEGRADATION; GENOME;
D O I
10.1007/s00253-023-12750-7
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The natural fermentation of cigar tobacco leaves usually utilizes natural temperature and humidity for fermentation. Cigars produced in China are often fermented in winter, and the low environmental temperatures can lead to slow heating of the tobacco stack, affecting the cigar tobacco leaves quality. This study aimed to determine the minimum chamber temperature required to initiate the process of fermentation for cigar tobacco leaves and to explore the impact of temperature on the microbial community of tobacco leaves. Here, the cigar variety "Dexue 1" were subjected to stacking fermentation under three temperature parameters (20 degrees C, 27 degrees C, 34 degrees C). With an increase in environmental temperature, the temperature inside the stack of cigar leaves increased significantly, the protein, total sugar, starch, and total alkaloid content in fermented tobacco leaves decreased, and the aroma components and amino acid content increased. Microbial richness and community diversity associated with fermented tobacco were highest at chamber temperatures of above 27 degrees C. The relative abundance of Chryseobacterium and Rhodococcus was significantly negatively correlated with protein, alkaloids, total sugar, and starch, and positively correlated with amino acids and aroma components. Chryseobacterium and Rhodococcus may be responsible for the degradation of macromolecular substances and the conversion of favorable aromatic substances, thus improving the tobacco leaves quality. This study demonstrated that increasing the fermentation chamber temperature above 27 degrees C was conductive to raising the inner-stack temperature, increased microbial diversity and aromatic quality, reduced the strength and irritation, and extremely enhanced the overall quality of fermented cigar tobacco leaves.
引用
收藏
页码:6469 / 6485
页数:17
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