Contribution of Pectin-degrading Bacteria to the Quality of Cigar Fermentation: an Analysis Based on Microbial Communities and Physicochemical Components

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2024 Nov 29

PMID 39611089

Authors

Youbo Su

Yonghe Cui

Kejian Fu

Lingduo Bu

Yucui Sun

Qi Zhou

Yuming Yin

Yulong Sun

Huating Yang

Lang Wu

Xueru Song

Affiliations

Soon will be listed here.

Abstract

Objective: This study aims to investigate the effects of pectin-degrading bacteria on the microbial community and physicochemical properties during the fermentation process of cigar tobacco, evaluating its potential in reducing green bitterness and enhancing aroma.

Methods: By isolating and screening pectin-degrading bacteria, high-throughput sequencing and physicochemical analysis were employed to compare the microbial flora and physicochemical component differences in different treatment groups of cigar tobacco. Furthermore, correlation analysis was performed to examine the relationships between these variables.

Results: The results showed that the strains YX-2 and DM-3, isolated from the cigar tobacco variety "," exhibited strong pectin-degrading abilities. Phylogenetic analysis revealed that strain YX-2 is highly homologous to , while strain DM-3 is highly homologous to . After fermentation, the addition of strains YX-2 and DM-3 significantly reduced the pectin content in the tobacco leaves, increased the total sugar and reducing sugar content, reduced green bitterness, and markedly enhanced the total aroma components. Notably, DM-3 exhibited outstanding performance in the production of Maillard reaction products. Microbial community analysis showed that the addition of pectin-degrading bacteria significantly increased the diversity of both bacteria and fungi, especially in the TDM3 group, where the relative abundance of was notably elevated. Correlation analysis revealed that had a significant positive correlation with both reducing sugar and total sugar, and a significant negative correlation with pectin, indicating its important role in sugar metabolism and pectin degradation. Additionally, fungal genera such as were significantly negatively correlated with total sugar and total nitrogen, while was closely associated with pectin degradation and reducing sugar accumulation.

Conclusion: This study found that the addition of Pectin-degrading bacteria YX-2 and DM-3 significantly optimized the microbial community structure during the cigar tobacco fermentation process and improved the physicochemical properties of the tobacco leaves, with notable effects in reducing green bitterness and enhancing aroma.

References

Adapa V, Ramya L, Pulicherla K, Rao K . Cold active pectinases: advancing the food industry to the next generation. Appl Biochem Biotechnol. 2014; 172(5):2324-37. DOI: 10.1007/s12010-013-0685-1. View

Pascale N, Gu F, Larsen N, Jespersen L, Respondek F . The Potential of Pectins to Modulate the Human Gut Microbiota Evaluated by In Vitro Fermentation: A Systematic Review. Nutrients. 2022; 14(17). PMC: 9460662. DOI: 10.3390/nu14173629. View

Xiao C, Yang Y, Lu Z, Chai L, Zhang X, Wang S . Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process. Food Microbiol. 2021; 98:103766. DOI: 10.1016/j.fm.2021.103766. View

Benninghaus L, Walter T, Mindt M, Risse J, Wendisch V . Metabolic Engineering of for Fermentative Production of l-Theanine. J Agric Food Chem. 2021; 69(34):9849-9858. DOI: 10.1021/acs.jafc.1c03240. View

Guizar-Amezcua M, Pineda-Santana A, Gonzalez-Dominguez M, Cajero-Zul L, Guerrero-Ramirez L, Lopez-Miranda A . Evaluation of pectin extractions and their application in the alkaline Maillard reaction. Sci Rep. 2022; 12(1):19834. PMC: 9674671. DOI: 10.1038/s41598-022-22002-9. View

Zhang W, Cao X, Liu S . Aroma modulation of vegetable oils-A review. Crit Rev Food Sci Nutr. 2019; 60(9):1538-1551. DOI: 10.1080/10408398.2019.1579703. View

Yang M, Liu Z, Zhang J, Zhu X, Xie W, Lan H . Simultaneous quantification of cellulose and pectin in tobacco using a robust solid-state NMR method. Carbohydr Res. 2022; 521:108676. DOI: 10.1016/j.carres.2022.108676. View

Dai J, Dong A, Xiong G, Liu Y, Hossain M, Liu S . Production of Highly Active Extracellular Amylase and Cellulase From ZIM3 and a Recombinant Strain With a Potential Application in Tobacco Fermentation. Front Microbiol. 2020; 11:1539. PMC: 7385192. DOI: 10.3389/fmicb.2020.01539. View

Wang B, Sun Z, Yu Z . Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community. Microorganisms. 2020; 8(4). PMC: 7232347. DOI: 10.3390/microorganisms8040488. View

10.

Nograsek B, Accetto T, Fanedl L, Avgustin G . Description of a novel pectin-degrading bacterial species Prevotella pectinovora sp. nov., based on its phenotypic and genomic traits. J Microbiol. 2015; 53(8):503-10. DOI: 10.1007/s12275-015-5142-0. View

11.

Khan M, Nakkeeran E, Umesh-Kumar S . Potential application of pectinase in developing functional foods. Annu Rev Food Sci Technol. 2012; 4:21-34. DOI: 10.1146/annurev-food-030212-182525. View

12.

Hu J, Li X, Yu Q, Wang W, Bi J . Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing. Int J Biol Macromol. 2023; 240:124347. DOI: 10.1016/j.ijbiomac.2023.124347. View

13.

Guo S, Sun Y, Wu T, Kwok L, Sun Z, Wang J . Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage. Food Chem. 2023; 430:136840. DOI: 10.1016/j.foodchem.2023.136840. View

14.

Yao L, Huang C, Ding J, Zhang T, Yu J, Yang C . Application of yeast in plant-derived aroma formation from cigar filler leaves. Front Bioeng Biotechnol. 2023; 10:1093755. PMC: 9815610. DOI: 10.3389/fbioe.2022.1093755. View

15.

Banozic M, Jokic S, Ackar D, Blazic M, Subaric D . Carbohydrates-Key Players in Tobacco Aroma Formation and Quality Determination. Molecules. 2020; 25(7). PMC: 7181196. DOI: 10.3390/molecules25071734. View

16.

Zhang Y, Jiang C, Li Y, Sun J, Chen Z, Zhang Q . Screening, identification, and mechanism analysis of starch-degrading bacteria during curing process in tobacco leaf. Front Bioeng Biotechnol. 2024; 12:1332113. PMC: 10985783. DOI: 10.3389/fbioe.2024.1332113. View

17.

Rodriguez-Bustamante E, Maldonado-Robledo G, Ortiz M, Diaz-Avalos C, Sanchez S . Bioconversion of lutein using a microbial mixture--maximizing the production of tobacco aroma compounds by manipulation of culture medium. Appl Microbiol Biotechnol. 2005; 68(2):174-82. DOI: 10.1007/s00253-004-1868-z. View

18.

Zheng L, Xu Y, Li Q, Zhu B . Pectinolytic lyases: a comprehensive review of sources, category, property, structure, and catalytic mechanism of pectate lyases and pectin lyases. Bioresour Bioprocess. 2024; 8(1):79. PMC: 10992409. DOI: 10.1186/s40643-021-00432-z. View

19.

Li J, Zhao Y, Qin Y, Shi H . Influence of microbiota and metabolites on the quality of tobacco during fermentation. BMC Microbiol. 2020; 20(1):356. PMC: 7678276. DOI: 10.1186/s12866-020-02035-8. View

20.

Amin F, Bhatti H, Bilal M . Recent advances in the production strategies of microbial pectinases-A review. Int J Biol Macromol. 2018; 122:1017-1026. DOI: 10.1016/j.ijbiomac.2018.09.048. View