烤烟微生物群落分析及与化学成分和香型特征的相关性
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关键词：烟叶香型；微生物多样性；微生物群落结构中图分类号： TS4l+1 ： TS4l+4 文献标识码：A文章编号：1007-5119（2025）05-0069-08
Analysis of the Microbial Communities of Flue-cured Tobacco and Their Correlation with Chemical Components and Aroma Characteristics
XIAO Guangwei1， WANG Lin1，PAN Tingting1， CHEN Zhaolin1， SHEN Xiachan1， SHI Tian²， SHI Congcong²， ZHOU Min² （1.China TobacoHubeidustrialCo，td.，Wuha4o48，Chia;2.ShoolofFodScienceandEngineing，Wuhanolyenc University， Wuhan 430023， China）
Abstract：Toclarifytheinfluenceofmicrobialcommunitiesonthetransformationofchemicalcomponentsandformationofroma characteriticsinflue-curedtobaccothisstudyutilizedIluminasequencingtoanalyzethebacterialandfungalcommunity compositionsinfreshtemdatendtrongomateofbaolavslogihteiroelatiosiicaloots. Theresults revealed significant diferences in microbial community diversityamong thethre aroma types.The bacterial Simpson index was significantlylower in intermediate-aroma type leaves tanthatinfreshand strong-aromatypes，whilethefungal ACE， Chao，andSimpsodceseantlygritedatearoatevs.Atteesevel，nteroctede highest relative abundance in fresh-and strong-aroma type leaves，accounting for 27.97% and 36.4% ，respectively.MethylobacteriumMethylorubrumwasoverwhelmingly dominant in intermediate-aroma type leaves，witharelativeabundance of 25.41% The dominant fungalenerawereAspergilus （fresh-aroma），Sampaiozyma （intermediate-aroma）andAlternaria（strong-aroma），ith relative abundance of 40.54% 39.65% ，and 29.00% ，respectively. In the microbial network structures of the three aroma type tobacco leaves，strong-aromatypeexhibitedthehighstaverageclusteringcoefficientandmodularity，suggestingastableandcomplex microbialcommunitySignificantenichmentofEnterobacterinfresh-andtrong-aromatypes，andAlernariainstrongaroatype showedsignificantpositivecoelatinswithscopoletin，chlorine，reducingsugarandtotalsugarcontent，butsignificantngative corelations withnicotieandchlorogenicacidcontent.Thisstdyelucidatesthe microbialcompositiondiferencesamongdieret aroma types of tobacco leaves and their potential roles inshaping tobacco aroma characteristics in flue-cured tobacco.
Keywords： tobacco aroma type; microbial diversity; microbial community structure
烤烟的醇化是在一定温度、湿度、氧气含量等条件下，在微生物、酶和化学等综合作用下，转化烟叶中的部分不利成分，进而提升烟叶品质的过程传统上，烤烟按照风味风格可分为清香型、中间香型和浓香型3种，主要依靠专业人员通过感官评吸来确定。（剩余12499字）
