微生物群落和香烟烟草固化中的化学化合物的氧气调节
Juan Yang1,2,3, Fang Xue4, Dongliang Li4
1Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
在固化过程中,以15%的氧气达到最佳雪茄质量,影响微生物群落和风味. 这项研究揭示了氧气水平如何影响细菌继承和雪茄感官属性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业科学 农业科学
背景情况:
- 香烟固化对于感官质量至关重要,但氧气在微生物变化中的作用尚不清楚.
- 了解氧气在固化过程中对微生物继承的影响对于质量控制至关重要.
研究的目的:
- 为了研究不同氧气度如何影响微生物群落和香烟固化过程中的化学成分.
- 阐明氧气影响雪茄质量的机制.
主要方法:
- 手工制造的雪茄在不同氧气水平 (0.1%,6-12%,15%) 下经过60天的固化.
- 使用高通量测序分析了微生物群落.
- 总糖,蛋白质和风味化合物的数量被量化.
主要成果:
- 细菌群落在氧气水平上有显著差异;蓝藻细菌在有氧上占主导地位,而在有限的氧气下,葡萄球菌和科里尼细菌占主导地位.
- 细菌的丰富性和多样性随着氧气度的降低而下降.
- 菌群落受到影响较小,阿斯伯吉勒斯占据了所有样本的主导地位.
- 在15%的氧气度下观察到最优的雪茄质量,味道和甜味.
- 确定了与氨基酸的特定微生物相关性 (例如,与酸的Enterococcus).
结论:
- 氧气度调节微生物群落的继承,影响雪茄的质量.
- 鉴定到的微生物风味化合物关系为香烟固化中人工控制技术提供了基础.
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