{"title":"霉菌入侵:解读其对发酵雪茄烟生态系统中初级代谢物和微生物动态的影响","authors":"","doi":"10.1016/j.procbio.2024.07.004","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to elucidate the impact of mildew on the quality of fermented cigar tobacco leaves (CTLs) and identify potential biomarkers. Chemical constituents, microbial communities and metabolites in healthy CTLs (HCTLs) and mildewed CTLs (MCTLs) were systematically analyzed. Compared with HCTLs, the moisture, reducing sugar and total nitrogen contents of MCTLs increased, but the levels of starch, protein, total sugar and carbon-nitrogen ratio decreased. Mildew significantly altered flavor profiles, with 31 volatile flavor compounds (VFCs) and 9 free amino acids (FAAs) showing significant differences. Furthermore, the richness and diversity of bacterial and fungal communities decreased with mildew. The core functional microorganisms, including <em>Pseudomonas</em>, <em>Pectobacterium</em>, <em>Aerococcus, Aspergillus</em>, <em>Alternaria</em>, and <em>Colletotrichum</em> were screened. Notably, 2 chemical components (total acid, reducing sugar), 3 VFCs (2-undecanone,6,10-dimethyl, myosmine, 1-(5-methylfuran-2-yl)ethenone), and 4 FAAs (Asp, Ile, Val, Gly) were proposed as biomarkers indicating mildew tendency in fermented CTLs. These findings provide theoretical foundation for optimizing cigar production.</p></div>","PeriodicalId":20811,"journal":{"name":"Process Biochemistry","volume":null,"pages":null},"PeriodicalIF":3.7000,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mildew invasion: Deciphering its influence on primary metabolites and microbial dynamics in fermented cigar tobacco ecosystems\",\"authors\":\"\",\"doi\":\"10.1016/j.procbio.2024.07.004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to elucidate the impact of mildew on the quality of fermented cigar tobacco leaves (CTLs) and identify potential biomarkers. Chemical constituents, microbial communities and metabolites in healthy CTLs (HCTLs) and mildewed CTLs (MCTLs) were systematically analyzed. Compared with HCTLs, the moisture, reducing sugar and total nitrogen contents of MCTLs increased, but the levels of starch, protein, total sugar and carbon-nitrogen ratio decreased. Mildew significantly altered flavor profiles, with 31 volatile flavor compounds (VFCs) and 9 free amino acids (FAAs) showing significant differences. Furthermore, the richness and diversity of bacterial and fungal communities decreased with mildew. The core functional microorganisms, including <em>Pseudomonas</em>, <em>Pectobacterium</em>, <em>Aerococcus, Aspergillus</em>, <em>Alternaria</em>, and <em>Colletotrichum</em> were screened. Notably, 2 chemical components (total acid, reducing sugar), 3 VFCs (2-undecanone,6,10-dimethyl, myosmine, 1-(5-methylfuran-2-yl)ethenone), and 4 FAAs (Asp, Ile, Val, Gly) were proposed as biomarkers indicating mildew tendency in fermented CTLs. These findings provide theoretical foundation for optimizing cigar production.</p></div>\",\"PeriodicalId\":20811,\"journal\":{\"name\":\"Process Biochemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.7000,\"publicationDate\":\"2024-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Process Biochemistry\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1359511324002253\",\"RegionNum\":3,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOCHEMISTRY & MOLECULAR BIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Process Biochemistry","FirstCategoryId":"99","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1359511324002253","RegionNum":3,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
Mildew invasion: Deciphering its influence on primary metabolites and microbial dynamics in fermented cigar tobacco ecosystems
This study aimed to elucidate the impact of mildew on the quality of fermented cigar tobacco leaves (CTLs) and identify potential biomarkers. Chemical constituents, microbial communities and metabolites in healthy CTLs (HCTLs) and mildewed CTLs (MCTLs) were systematically analyzed. Compared with HCTLs, the moisture, reducing sugar and total nitrogen contents of MCTLs increased, but the levels of starch, protein, total sugar and carbon-nitrogen ratio decreased. Mildew significantly altered flavor profiles, with 31 volatile flavor compounds (VFCs) and 9 free amino acids (FAAs) showing significant differences. Furthermore, the richness and diversity of bacterial and fungal communities decreased with mildew. The core functional microorganisms, including Pseudomonas, Pectobacterium, Aerococcus, Aspergillus, Alternaria, and Colletotrichum were screened. Notably, 2 chemical components (total acid, reducing sugar), 3 VFCs (2-undecanone,6,10-dimethyl, myosmine, 1-(5-methylfuran-2-yl)ethenone), and 4 FAAs (Asp, Ile, Val, Gly) were proposed as biomarkers indicating mildew tendency in fermented CTLs. These findings provide theoretical foundation for optimizing cigar production.
期刊介绍:
Process Biochemistry is an application-orientated research journal devoted to reporting advances with originality and novelty, in the science and technology of the processes involving bioactive molecules and living organisms. These processes concern the production of useful metabolites or materials, or the removal of toxic compounds using tools and methods of current biology and engineering. Its main areas of interest include novel bioprocesses and enabling technologies (such as nanobiotechnology, tissue engineering, directed evolution, metabolic engineering, systems biology, and synthetic biology) applicable in food (nutraceutical), healthcare (medical, pharmaceutical, cosmetic), energy (biofuels), environmental, and biorefinery industries and their underlying biological and engineering principles.