回潮用水对雪茄烟叶发酵过程中微生物群落和品质的影响

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关键词：雪茄烟叶；加湿；发酵；微生物；烟叶质量中图分类号： TS4l+1 ： TS41+4 文献标识码：A文章编号：1007-5119（2025）04-0069-10

Abstract：Toelucidate theefectsof diferent rehydration watertypes onmicrobialcommunitydynamicsand qualityi cigar tobacco leaves （CTLs）during fermentation，CTs were rehydratedusing either industrialrunning water（RW）orpurified water （PW） before fermentation.The physicochemical properties，snsoryquality，andampliconsequencingofCTLs during fermentation were monitored.Tesutssodtatotalsgarducingsugarachlgni，pectitotallyolsadsiletregthfbc leaves graduallydecreasedduringthefermentationprocesswhilepHandallsensory evaluationindexesshowedanincreasingtrend. Two-wayANOVAanalysis showed thatrehydration water typesand fermentationtime had interaction effectson physicochemical propertiesandsensoryqualityofCTLs.ParticularlypH，totalsugar，reducingsugar，fluegasconcentratioandaroma types exibited statisticallysignificantvarations.Nosignificantdiferenceswereobserved inindividualsensoryqualityindexes betwnRWand PWtreatment，but PWtreatmentcould enhance theoverallqualityscoreandreduce the typesof offensiveodor.Pseudomonas， Staphylococcus，Spingomonas，Pantoea，AspergillsandSmpaiozmaereidentifidasthepotentialkeydrivingfactorsofs fermentation.Total sugar，reducing sugarand pH significantly influenced microbial communityabundance.Rehydrationusing runningwaterincreasedbacterialcommunitycomplexity，introduceddiversenon-functionalbacteriaandreducedtherelative abundanceoffunctionalbacteriasuchasPseudomonas and Staphylococcus.Theseexogenous microorganisms likelyestablished antagonisticorcompetitiveinteractions withtheindigenous microbialcommunityinCTLs.Inconclusion，CTLsrehydrated with purfiedwaterdemonstratedsuperiorperformanceinmaintaining functionalmicrobialcommunityabundanceandenhancing fermentation qualitystability.

Keywords： cigar tobacco leaves; rehydration; fermentation; microorganism; tobacco quality

发酵对雪茄烟叶典型风味形成起着决定性作用，可明显改善烟叶外观和内在品质及物理特性。（剩余14359字）