Influence of microbiota and metabolites on the quality of tobacco during fermentation.

BMC Microbiology
Jingjing LiHongzhi Shi

Abstract

To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation. 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). 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 L-phenylalanine 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 w...Continue Reading

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Citations

Aug 1, 2021·Applied Microbiology and Biotechnology·Akanksha Vishwakarma, Digvijay Verma

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Datasets Mentioned

BETA
PRJNA660877

Methods Mentioned

BETA
PCA
amplicon sequencing
PCR
electrophoresis
Fluorescence

Software Mentioned

R
Progenesis QI
SIMCA
PICRUSt
SPSS
QIIME
Wiley
Usearch
FLASH Trimmomatic

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