香烟填充剂叶中的微生物群落的多样性具有不同的初始含水量,基于高通量测序技术进行分析
Yumeng Gao1,2, Yihui Wang3, Bingqing Hou3
1Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, China.
Frontiers in microbiology
|February 24, 2025
概括
雪茄发酵中的微生物多样性随着时间的推移而减少,受初始含水量的影响. 细菌群落,主要是蛋白质细菌和菌,影响碳水化合物和脂质代谢.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
背景情况:
- 雪茄发酵涉及复杂的微生物群落.
- 最初的水含量是影响发酵过程的关键因素.
研究的目的:
- 为了研究在雪茄填料叶发酵过程中细菌和真菌社区的动态.
- 评估不同初始含水量对微生物组成和功能的影响.
主要方法:
- 细菌16S rRNA和真菌ITS1基因的高通量测序.
- 微生物α多样性和社区结构的分析.
- 使用PICRUSt.的细菌功能预测.
主要成果:
- 微生物的多样性和丰富性在发酵过程中减少.
- 占主导地位的细菌包括蛋白质细菌和菌菌;真菌包括阿斯科米科塔和巴西迪奥米科塔.
- 细菌功能主要与碳水化合物,脂质和氨基酸代谢有关.
结论:
- 最初的水含量显著影响微生物群落结构和相对丰度.
- 功能变异在发酵阶段和水含量之间比物种层面的差异更明显.
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