| 加料发酵对茄芯烟叶化学成分及表面细菌多样性的影响 |
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| 引用本文： | 陈音,孙贤,郑召君,蔡文,薛芳,刘元法,李东亮,刘路路.加料发酵对茄芯烟叶化学成分及表面细菌多样性的影响[J].中国烟草学报,2023,29(1):106-115. |
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| 作者姓名： | 陈音 孙贤 郑召君 蔡文 薛芳 刘元法 李东亮 刘路路 |
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| 作者单位： | 1.江南大学食品学院, 江苏 无锡 214122 |
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| 基金项目： | 四川中烟工业有限责任公司中式雪茄“醇甜香”品类构建重大专项项目ctx201906 |
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| 摘 要： | 【目的】为探究茄芯烟叶在加料发酵方式下化学成分及表面细菌多样性的变化。【方法】以茄芯烟叶“印尼J/F/G”为试验材料，测定了加水（对照组）和加料（试验组）发酵烟叶主要化学成分的变化，并分析了随着发酵时间的延长烟叶的表面细菌群落结构和丰富度的变化。【结果】（1）工业发酵过程中烟叶表面细菌多样性发生明显变化，料液的添加提高了烟叶Operational taxonomicunit(OTU)数目并改变烟叶细菌群落结构与优势菌群。（2）烟叶蛋白含量在工业发酵过程中无明显变化，维持在16.45%～17.46%。（3）随着发酵进程的推进，对照组氨基酸总量呈现明显下降趋势，而料液在稳定烟叶氨基酸总量的同时，也有助于提升烟叶中苯丙氨酸、脯氨酸等Amadori氨基酸含量。（4）发酵开始时，试验组石油醚提取物含量高于对照组，对照组雪茄烟叶的石油醚提取物含量随发酵时间延长而显著增加，而试验组烟叶在工业发酵过程中的石油醚提取物含量增幅不明显。（5）工业发酵对烟叶中的豆蔻酸和月桂酸等饱和脂肪酸含量影响甚微，而料液的加入使发酵末期的烟叶油酸含量降低了52.37%。【结论】茄芯烟叶在工业发酵过程中，料液的添加改变了烟...
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| 关 键 词： | 工业发酵 茄芯烟叶 料液 化学成分 细菌多样性 |
| 收稿时间： | 2021-03-30 |
Influences of feed fermentation on chemical compositions and bacterial diversity of cigar filler tobacco |
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| Affiliation: | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214112, China2.China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610000, China |
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| Abstract: | Background This study aims to investigate the effects of feed fermentation on the chemical compositions and bacterial diversity of cigar filler tobacco. Methods The cigar tobacco of "Indonesia J/F/G" was fermented with the addition of water and feed liquid, respectively. Then, the chemical compositions as well as bacterial communities and abundance of cigar filler tobacco with the extension of fermentation time were determined. Results Test data show: 1) The industrial fermentation could significantly change the bacterial diversity on the leaf surface of cigar filler tobacco, where the addition of feed liquid increased the number of Operational taxonomic unit (OTU) of tobacco leaves as well as changed the bacterial community structure and the dominant bacteria; 2) The protein content in cigar filler tobacco kept stable within the range of 16.45%-17.46% during fermentation; 3) The contents of total amnio acids in cigar filler tobacco fermented with water decreased as the fermentation progressed, while the addition of feed liquid could stabilize the contents of total amnio acids and improve the proportions of Amadori amino acids (phenylalanine, proline, etc.); 4) As fermentation progressed, the content of petroleum ether extracts in cigar filler tobacco fermented with water increased significantly, whereas its content in tobacco fermented with feed liquid was relatively higher than that of control group at the beginning of fermentation; 5) The industrial fermentation has a slight influence on the myristic acid and lauric acid, but the addition of feed liquid could decrease the oleic acid content by 52.37%; Conclusion The addition of feed liquid could change the bacterial community and dominant bacteria on the tobacco leaf surface during the industrial fermentation process, improve the contents of Amadori amino acids, stabilize the content of petroleum ether extracts and decrease the oleic acid content, thus modifying the smoking quality of cigar tobacco via changing the chemical compositions of cigar filler tobacco. |
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