Metabolite-based cell sorting workflow for identifying microbes producing carbonyls in tobacco leaves

Zheng, Tianfei; Zhang, Qianying; Peng, Zheng; Li, Dongliang; Wu, Xiaoyi; Liu, Yi; Li, Pinhe; Zhang, Juan; Du, Guocheng

doi:10.1007/s00253-022-11982-3

Cited by 6 publications

(1 citation statement)

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“…In recent years, high-throughput sequencing and multi-omics technologies have been widely applied in many microbial-related research fields, such as gut flora, fermentation foods and ecological environments (Cureau et al, 2021;Guo et al, 2022;Tigrero-Vaca et al, 2022). Previous studies have preliminarily analyzed the microbial community structure in tobacco fermentation products based on pure culture, denaturing gradient gel electrophoresis (PCR-DGGE) and high-throughput sequencing (Liu et al, 2021;Zheng et al, 2022b). As Li et al (2020) followed the changes in the microbial communities of cigar leaves fermented at 45°C by amplicon sequencing, and found that the abundance of Pseudomonas increased with the extension of fermentation time, while that of Sphingomonas and Methylobacterium decreased.…”

Section: Introductionmentioning

confidence: 99%

Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome

Jia

Liu

et al. 2023

Front. Microbiol.

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IntroductionThe main goal of tobacco fermentation technology is to minimize the alkaloid content while improving flavor substance content.MethodsThis study revealed the microbial community structure and their metabolic functions during cigar leaf fermentation by high-throughput sequencing and correlation analysis, and evaluated the fermentation performance of functional microbes based on in vitro isolation and bioaugmentation fermentation.ResultsThe relative abundance of Staphylococcus and Aspergillus increased first but then decreased during the fermentation, and would occupy the dominant position of bacterial and fungal communities, respectively, on the 21st day. Correlation analysis predicted that Aspergillus, Staphylococcus and Filobasidium could contribute to the formation of saccharide compounds, Bacillus might have degradation effects on nitrogenous substances. In particular, Candida, as a co-occurring taxa and biomarker in the later stage of fermentation, could not only degrade nitrogenous substrates and synthesize flavor substances, but also contribute to maintaining the stability of microbial community. Moreover, based on in vitro isolation and bioaugmentation inoculation, it was found that Candida parapsilosis and Candida metapsilosis could significantly reduce the alkaloids content and increase the content of flavor components in tobacco leaves.DiscussionThis study found and validated the critical role of Candida in the fermentation of cigar tobacco leaves through high-throughput sequencing and bioaugmentation inoculation, which would help guide the development of microbial starters and directional regulation of cigar tobacco quality.

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