摘要
【目的】探究初烤阶段添加外源酶制剂后烟叶品质及微生物多样性的变化规律。【方法】以汉中烟区云烟97(B2F等级烟叶)为试验材料,在初烤阶段变黄期末期(42℃)喷施外源酶制剂,以喷施等量蒸馏水为对照,通过测定烤后烟叶的化学成分、中性香气物质以及16S rDNA测序,分析了外源酶制剂对烟叶中细菌群落物种多样性组成、指示物种及其相关性的影响。【结果】与对照相比,喷施外源酶制剂处理烤后烟叶的烟碱、总氮含量显著降低,而还原糖和钾含量增加,中性致香物质总量提升了18.9%,苯丙氨酸类致香物质和美拉德反应产物总量显著提高。微生物多样性分析结果表明,与对照相比,在细菌门水平上,喷施外源酶制剂处理后,放线菌门(Actinobacteriota)、绿弯菌门(Chloroflexi)、奇球菌门(Deinococcota)和梭杆菌门(Fusobacteriota)的相对丰度都有较大提高,其中奇球菌门和梭杆菌门提高较为明显;在细菌属水平上,喷施外源酶制剂处理的鞘氨醇单胞菌属(Sphingomonas)、克雷伯氏菌属(Klebsiella)、甲基杆菌属(Methylobacterium-Methylorubrum)、阿尔塔米拉金色单胞菌属(Aureimonas)、根瘤菌属(Rhizobium)、马赛菌属(Massilia)和寡养单胞菌属(Stenotrophomonas)的相对丰度都有明显提高。与对照相比,喷施外源酶制剂烟叶存在指示物种和差异显著的细菌菌群,在细菌门水平上,喷施外源酶制剂烟叶的指示物种为杆菌门(Armatimonadota)、硝化菌门(Nitrospirota)和芽单胞菌门(Gemmatimonadota);在细菌属水平上,其指示物种有67种,主要有厌氧芽孢杆菌属(Anoxybacillus)、热杆菌属(Thermicanus)、水生泉芽胞杆菌属(Fontibacillus)、乳球菌属(Lactococcus)。【结论】在初烤阶段喷施外源酶制剂能够协调烟叶化学成分和增加致香物质含量,烟叶中细菌群落多样性也显著提高。
【Objective】This study aimed to investigate the changes of quality and microbial diversity of tobacco leaves after adding exogenous enzyme preparations at the initial roasting stage.【Method】Yunyan 97(B2F)in Hanzhong tobacco-growing area was used as experimental material,and exogenous enzyme was sprayed at the end of yellow stage(42℃)at the initial roasting stage.The effects of exogenous enzyme on species diversity,indicator species and correlation of bacterial community in tobacco were analyzed by measuring chemical composition,neutral aroma substances and 16S rDNA sequencing after roasting.【Result】Compared with the control,contents of nicotine and total nitrogen were significantly decreased,contents of reducing sugar and potassium were increased,total amount of aroma substances was increased by 18.9%,and total amount of phenylalanine aroma substances and maillard reaction products were significantly increased.The analysis of microbial diversity showed that relative abundance of Actinobacteriota,Chloroflexi,Deinococcota and Fusobacteriota increased significantly after treatment with exogenous enzymes at the bacterial phylum level.At the bacterial genus level,species abundance increased significantly in Sphingomonas,Klebsiella,Methylobacterium-Methylorubrum,Aureimonas,Rhizobium,Massilia and Stenotrophomonas.Compared with the control,there were indicator species and distinct flora in the bacterial community of tobacco leaves sprayed with exogenous enzyme preparation.At the bacterial phylum level,the indicator species were Armatimonadota,Nitrospirota and Gemmatimonadota.At the genus level,there were 67 indicator species,mainly Anoxybacillus,Thermicanus,Fontibacillus and Lactococcus.【Conclusion】The application of exogenous enzyme in the initial curing stage coordinated chemical composition of tobacco leaves,increased contents of odorant substances,and significantly improved the diversity of bacterial community in tobacco leaves.
作者
郑杰
张傲杰
王平平
郭春生
叶亚军
龚廷锋
艾绥龙
张立新
ZHENG Jie;ZHANG Aojie;WANG Pingping;GUO Chunsheng;YE Yajun;GONG Tingfeng;AI Suilong;ZHANG Lixin(College of Life Sciences,Northwest A&F University,Yangling,Shaanxi 712100,China;Shaanxi Institute of Tobacco Science,Xi’an,Shaanxi 710000,China;Inner Mongolia Kunming Cigarette Co.Ltd.,Hohhot,Inner Mongolia 010020,China)
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2024年第12期63-72,共10页
Journal of Northwest A&F University(Natural Science Edition)
基金
中国烟草总公司陕西省公司重大科技项目“陕西烟叶质量特色挖掘及彰显技术研究与应用”(SXYC-2021-KJ-01)。
关键词
烤烟
外源酶制剂
烟叶品质
微生物多样性
初烤阶段
flue-cured tobacco
exogenous enzyme preparations
tobacco leaf quality
microbial diversity
first roasting stage
