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- Title
Changes in physicochemical properties and microbial community succession during leaf stacking fermentation.
- Authors
Zhang, Guanghai; Zhao, Lu; Li, Wei; Yao, Heng; Lu, Canhua; Zhao, Gaokun; Wu, Yuping; Li, Yongping; Kong, Guanghui
- Abstract
Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds. We investigated the dynamics of metabolite profiles, bacterial and fungal communities and their interactions during fermentation using cigar leaves from three geographic regions. The results showed that the contents of total sugar, reducing sugar, starch, cellulose, lignin, pectin, polyphenol and protein in cigar tobacco leaves was significantly decreased during fermentation. Notably, the furfural, neophytadiene, pyridine, benzyl alcohol, geranylacetone, 3-hydroxy-2-butanone, N-hexanal, 3-Methyl-1-butanol and 2,3-pentanedione were important features volatile aroma compounds during fermentation. The α-diversity of fungi and bacteria initially increased and then decreased during fermentation. An analysis of variance showed that microbial diversity was influenced by fermentation stages and growing locations, in which the all stages had greater impacts on α- and β-diversity than all regions. Microbiome profiling had identified several core bacteria including Sphingomonas, Bacillus, Staphylococcus, Pseudomonas, Ralstonia, Massilia and Fibrobacter. Fungal biomarkers included Aspergillus, Penicillium, Fusarium, Cladosporium and Trichomonascus. Interestingly, the molecular ecological networks showed that the core taxa had significant correlations with metabolic enzymes and physicochemical properties; bacteria and fungi jointly participated in the carbohydrate and nitrogen compound degrading and volatile aroma compound chemosynthesis processes during fermentation. These studies provide insights into the coupling of material conversion and microbial community succession during leaf fermentation. Key points: Furfural, neophytadiene, pyridine, benzyl alcohol, geranyl acetone, 2-butanone, 3-hydroxy-, N-hexanal, isoamylalcohol and 2,3-pentanedione were important features volatile aroma compounds. The Sphingomonas, Bacillus, Staphylococcus, Pseudomonas, Ralstonia, Massilia, Fibrobacter Aspergillus, Penicillium, Fusarium, Cladosporium and Trichomonascus play an important role in fermentation. The bacteria and fungi jointly participated in the the degradation of carbohydrate and nitrogen compounds in cigar tobacco leaves during fermentation.
- Subjects
MICROBIAL communities; FERMENTATION; PECTINS; BENZYL alcohol; LIGNIN structure; BACILLUS (Bacteria); NITROGEN compounds; FURFURAL
- Publication
AMB Express, 2023, Vol 13, Issue 1, p1
- ISSN
2191-0855
- Publication type
Article
- DOI
10.1186/s13568-023-01642-8