Influence of microbiota and metabolites on the quality of tobacco during fermentation
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RESEARCH ARTICLE
Open Access
Influence of microbiota and metabolites on the quality of tobacco during fermentation Jingjing Li1, Yuanyuan Zhao1, Yanqing Qin2 and Hongzhi Shi1*
Abstract Background: To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation. Methods: Tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, respectively. For identification of the best fermentation temperature, physicochemical properties and sensory quality of fermented tobacco were investigated. Subsequently, based on the appropriate temperature, 16 s rRNA sequencing and metabolomics analysis of tobacco were performed to monitor the change of microbes and metabolites during fermentation process (from 2 to 6 weeks). Results: Sensory quality analysis indicated that fermentation at 45 °C for 6 weeks represented the optimum condition. Metabolomics analysis showed that a total of 415 metabolites were annotated. The increase of fermentation period led to significant changes of metabolites. Results revealed an increase in concentration of Lphenylalanine and sphingosine as well as decreased concentration of betaine and phytosphingosine with the prolongation of fermentation period (2 to 6 weeks). Distinct changes in the microbiota were also observed with prolongation of the fermentation time. Results revealed that Pseudomonas, Pantoea, and Burkholderia were dominant bacteria in fermentation at 45 °C for 6 weeks. With the extension of the fermentation time, the abundance of Pseudomonas increased, while that of Sphingomonas and Methylobacterium decreased. Furthermore, microbiota profiles were tightly relevant to the altered metabolites, especially compounds involved in the sphingolipid metabolism. Conclusion: Suitable fermentation conditions were 45 °C for 6 weeks; phytosphingosine and sphingosine might affect tobacco fermentation via the sphingolipid metabolism pathway. This study provides a theoretical basis for guiding tobacco fermentation and gives insights into reducing harmful substances during tobacco fermentation. Keywords: Tobacco fermentation, Temperature, Time, Microbiota, Metabolites
Background Tobacco (Nicotiana tabacum L.) is one of the most economically important non-food cultivated products in the world [1]. China is the largest producer and consumer of tobacco worldwide, according for approximately one-third of total global consumption each year. Statistically, 315 million smokers in China consume 44% * Correspondence: [email protected] 1 College of Tobacco Science, Henan Agricultural University, No. 95 Wenhua Road, Zhengzhou 450002, Henan Province, China Full list of author information is available at the end of the article
of the world’s cigarettes [2]. To our knowledge, fermentation, also known as aging, is an essential process for improving the qualities of tobacco [3]. The unaged tobacco leaves cannot be directly utilized in cigarette production due to their insufficient fragrance as well as irritatin
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