Influence of Altitude on Quality and Microbial Community Structure of Yunnan Produced Cigar Tobacco Leaves

doi:10.11924/j.issn.1000-6850.casb2024-0429

Abstract

Abstract:

To investigate the impact of planting altitude on the quality and microbial community structure of Yunnan produced cigar, the sensory quality, neutral aroma components, and microbial community structure of the main cigar variety ‘Yunxue No.39’ cultivated at four different altitudes in Yuxi City were examined. The results showed that the sensory quality scores of ‘Yunxue No.39’ decreased in the order of Ganzhuang (medium- low altitude), Lijiang (low altitude), Wadie (medium- high altitude), and Yinyuan (high altitude). The samples from medium-low altitude areas had sufficient aroma quantity, rich aroma types, less offensive odor, weak irritation, and good aftertaste. A total of 31 major neutral aroma components were detected, and the content of these components from high to low was carotenoid degradation products, chlorophyll degradation products, phenylalanine conversion products, and cembrane degradation products, with a large variation in the content of each monomer component. There were differences in the structural composition and relative abundance of the surface bacterial communities of cigar tobacco leaves at different altitudes. The Ganzhuang samples at medium-low altitude had the largest total number of OTUs, the largest number of unique OTUs, and the richest bacterial community diversity. The unidentified-chloroplast and Chryseobacterium were the key genera contributing to the differences in the bacterial community structure of tobacco leaves. The metabolic pathways of the samples at different planting altitudes were mainly signal transduction and cell processes, amino acid metabolism, fatty acid metabolism, genetic information processing, and carbohydrate metabolism, but the abundances of these metabolic pathways differed at different altitudes. This study indicated that different altitudes had significant impact on the quality of cigar tobacco leaves and the structure of microbial colonies.

Key words: altitude, Yunnan produced cigar, sensory quality, neutral aromatic components, microbial community structure, metabolic pathway

ZHOU Xiao, HE Fuying, YU Ziyun, LU Xin, DONG Junzhong, WANG Yue, WANG Bingbing, LI Tian, LIU Yan. Influence of Altitude on Quality and Microbial Community Structure of Yunnan Produced Cigar Tobacco Leaves[J]. Chinese Agricultural Science Bulletin, 2024, 40(34): 8-14.

Figures/Tables 8

References 26

[1]	蒋斌, 田野, 尚峰, 等. 黔西南优质烤烟种植分区农业气象关键因子研究[J]. 安徽农业科学, 2010, 38(18):9681-9683.
[2]	李天福, 王树会, 王彪, 等. 云南烟叶香吃味与海拔和经纬度的关系[J]. 中国烟草科学, 2005(3):22-24.
[3]	张倩颖, 罗诚, 李东亮, 等. 雪茄烟叶调制及发酵技术研究进展[J]. 中国烟草学报, 2020, 26(4):1-6.
[4]	张鸽, 梁开朝, 辛玉华, 等. 基于高通量测序和传统分离研究雪茄外包皮表面细菌多样性及演替[J]. 应用与环境生物学报, 2018, 24(4):783-788.
[5]	孙晓伟, 赵铭钦, 翟欣, 等. 毕节不同海拔条件对烤烟风格的影响[J]. 中国烟草学报, 2014, 20(6):85-89.
[6]	侯冰清, 刘中威, 刘永新, 等. 海拔对不同基因型烤烟烟叶化学成分和致香成分含量的影响[J]. 江西农业学报, 2020, 32(10):87-92.
[7]	黄申, 刘丹阳, 张增辉, 等. 肠杆菌和不动杆菌混菌发酵提升山东烟叶品质机制研究[J]. 轻工学报, 2023, 38(1):45-52.
[8]	张彤彤, 赵君, 余君, 等. 贝莱斯芽孢杆菌提升雪茄茄衣烟叶发酵品质机制研究[J]. 轻工学报, 2023, 38(6):93-100.
[9]	王文婷, 宋凯, 杨晨, 等. 基于宏基因组学的霍氏肠杆菌发酵解析及其烟叶品质提升机制研究[J]. 轻工学报, 2023, 38(1):79-89.
[10]	吴丽君, 张鸽, 陈晓娜, 等. 云南雪茄烟叶人工发酵过程中化学成分与细菌群落变化及其相关性分析[J]. 中国烟草学报, 2023, 29(4):124-134.
[11]	张碰元, 黄家乐, 刘远上, 等. 云南雪茄烟叶人工发酵过程中化学成分与细菌群落变化及其相关性分析[J]. 烟草科技, 2023, 56(3):6-16.
[12]	胡婉蓉, 蔡文, 郑召君, 等. 云南雪茄烟叶人工发酵过程中化学成分与细菌群落变化及其相关性分析[J]. 烟草科技, 2023, 56(2):41-52.
[13]	国家烟草专卖局科技教育司, 郑州烟草研究院.YC/T 138—1998,烟草及烟草制品感官评价方法[S]. 北京: 中国标准出版社,1998.
[14]	郑建宇, 刘晶, 周桂园, 等. 超滤膜组合技术对烟草提取物化学成分的影响[J]. 烟草科技, 2019, 52(12):70-78.
[15]	史宏志, 刘国顺. 烟草香味学[M]. 北京: 中国农业出版社,1998:127-158.
[16]	雷高, 李珊珊, 李亮亮, 等. 基于高通量测序分析不同地区魔芋根际土壤细菌群落多样性[J]. 中国酿造, 2023, 42(11):99-103. doi: 10.11882/j.issn.0254-5071.2023.11.015
[17]	ZHANG Q Y, GENG Z Z, LI D L, et al. Characterization and discrimination of microbial community and co-occurrence patterns in fresh and strong flavor style flue-cured tobacco leaves[J]. Microbiology open, 2020, 9(7):965.
[18]	ABBOTT D W, BORASTON A B. Structural biology of pectin degradation by Enterobacteriaceae[J]. Microbiology and molecular biology reviews, 2008, 72(2):301-316. doi: 10.1128/MMBR.00038-07 pmid: 18535148
[19]	LIN L, SHAH S, RASHID A, et al. Phytoremediation of arsenate contaminated soil by transgenic canola and the plant growth-promoting bacterium Enterobacter cloacae CAL2[J]. Plant physiology & biochemistry, 2002, 40(4):355-361.
[20]	WOLFE B, BUTTON J, SANTARELLI M, et al. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity[J]. Cell, 2014, 158(2):422-433.
[21]	张龙艳, 陈京晶, 刘兴, 等. 基于高通量测序的玉米和刺梨种植地土壤细菌群落多样性[J]. 贵州农业科学, 2023, 51(12):23-30.
[22]	闫铁军, 郑霖霖, 李秀妮, 等. 基于高通量测序的雪茄烟叶细菌多样性与功能预测[J]. 中国烟草学报, 2022, 28(4):125-132.
[23]	于建军, 李琳, 庞天河, 等. 烟叶发酵研究进展[J]. 河南农业大学学报, 2006, 40(1):108-112.
[24]	徐伟, 葛阳阳, 陈翠婷, 等. 基于宏基因组技术分析传统红茶菌中菌群组成及其主要代谢通路[J]. 食品工业科技, 2018, 23(5):119-123.
[25]	雷亚芳. 不同酶制剂与香料处理对烟叶品质及微生物多样性的影响[D]. 杨凌: 西北农林科技大学, 2021.
[26]	过伟民, 郭建华, 董洪旭, 等. 烤烟游离氨基酸与感官品质的关联及烘烤过程的变化规律研究[J]. 中国烟草学报, 2018, 24(6):16-25.

样品	海拔/m	光泽（6分）	香气（36分）	谐调（6分）	杂气（16分）	刺激性（16分）	余味（20分）	合计
B₁	429.4	5.0	31.0	4.5	12.0	11.0	12.0	75.5
B₂	720.9	5.0	32.0	5.0	13.0	13.0	13.0	81.0
B₃	812.6	5.0	30.0	4.5	11.0	10.0	11.0	71.5
B₄	1289.5	5.0	30.0	4.5	11.0	10.0	10.0	70.5

样品	海拔/m	光泽（6分）	香气（36分）	谐调（6分）	杂气（16分）	刺激性（16分）	余味（20分）	合计
B₁	429.4	5.0	31.0	4.5	12.0	11.0	12.0	75.5
B₂	720.9	5.0	32.0	5.0	13.0	13.0	13.0	81.0
B₃	812.6	5.0	30.0	4.5	11.0	10.0	11.0	71.5
B₄	1289.5	5.0	30.0	4.5	11.0	10.0	10.0	70.5

香气前体物类别	致香物质	B₁	B₂	B₃	B₄
苯丙氨酸转化产物	苯甲醛	0.55	—	—	0.66
	苯甲醇	5.69	3.87	—	5.41
	苯乙醛	21.16	14.70	21.86	30.81
	苯乙醇	12.92	16.20	17.15	14.33
	小计	40.32	34.77	39.01	51.21
西柏烷类降解产物	茄酮	10.49	10.07	7.87	9.26
类胡萝卜素降解产物	芳樟醇	0.74	0.43	0.64	0.68
	茶香酮	0.52	—	—	—
	大马士酮	10.29	9.60	7.81	8.20
	香叶基丙酮	1.73	1.84	1.28	0.89
	β-紫罗兰酮	1.78	2.24	1.34	2.81
	二氢猕猴桃内酯	7.15	5.08	5.18	5.84
	4-羟基-β-二氢大马酮	3.83	1.94	2.18	0.88
	巨豆三烯酮A	5.23	6.64	5.51	5.90
	巨豆三烯酮B	26.90	30.60	27.85	27.15
	巨豆三烯酮C	4.26	5.25	4.72	4.73
	巨豆三烯酮D	23.01	27.61	27.06	23.15
	9-羟基-4,7-巨豆二烯-3-酮	4.95	2.02	1.76	0.96
	法尼基丙酮	1.56	1.41	—	—
	β-环柠檬醛	—	—	—	0.24
	小计	91.94	94.68	85.32	81.45
叶绿素降解产物	新植二烯	73.25	85.31	55.72	77.46
其他		104.81	57.02	110.23	84.92
合计		320.81	281.85	298.15	304.30

香气前体物类别	致香物质	B₁	B₂	B₃	B₄
苯丙氨酸转化产物	苯甲醛	0.55	—	—	0.66
	苯甲醇	5.69	3.87	—	5.41
	苯乙醛	21.16	14.70	21.86	30.81
	苯乙醇	12.92	16.20	17.15	14.33
	小计	40.32	34.77	39.01	51.21
西柏烷类降解产物	茄酮	10.49	10.07	7.87	9.26
类胡萝卜素降解产物	芳樟醇	0.74	0.43	0.64	0.68
	茶香酮	0.52	—	—	—
	大马士酮	10.29	9.60	7.81	8.20
	香叶基丙酮	1.73	1.84	1.28	0.89
	β-紫罗兰酮	1.78	2.24	1.34	2.81
	二氢猕猴桃内酯	7.15	5.08	5.18	5.84
	4-羟基-β-二氢大马酮	3.83	1.94	2.18	0.88
	巨豆三烯酮A	5.23	6.64	5.51	5.90
	巨豆三烯酮B	26.90	30.60	27.85	27.15
	巨豆三烯酮C	4.26	5.25	4.72	4.73
	巨豆三烯酮D	23.01	27.61	27.06	23.15
	9-羟基-4,7-巨豆二烯-3-酮	4.95	2.02	1.76	0.96
	法尼基丙酮	1.56	1.41	—	—
	β-环柠檬醛	—	—	—	0.24
	小计	91.94	94.68	85.32	81.45
叶绿素降解产物	新植二烯	73.25	85.31	55.72	77.46
其他		104.81	57.02	110.23	84.92
合计		320.81	281.85	298.15	304.30

样品	Chao 1指数	Shannon指数	Simpson指数	Coverage指数/%
B₁	411.500	3.604	0.731	100
B₂	908.110	4.938	0.912	99.8
B₃	500.813	3.831	0.847	99.9
B₄	504.500	3.860	0.707	99.9