Changes in physicochemical properties and microbial community succession during leaf stacking fermentation
Abstract Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds. We investigated the dynamics of metabolite profiles, bacterial and fungal communities and their interactions du...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2023-11-01
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| Series: | AMB Express |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13568-023-01642-8 |
| _version_ | 1797451311094956032 |
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| author | Guanghai Zhang Lu Zhao Wei Li Heng Yao Canhua Lu Gaokun Zhao Yuping Wu Yongping Li Guanghui Kong |
| author_facet | Guanghai Zhang Lu Zhao Wei Li Heng Yao Canhua Lu Gaokun Zhao Yuping Wu Yongping Li Guanghui Kong |
| author_sort | Guanghai Zhang |
| collection | DOAJ |
| description | Abstract Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds. We investigated the dynamics of metabolite profiles, bacterial and fungal communities and their interactions during fermentation using cigar leaves from three geographic regions. The results showed that the contents of total sugar, reducing sugar, starch, cellulose, lignin, pectin, polyphenol and protein in cigar tobacco leaves was significantly decreased during fermentation. Notably, the furfural, neophytadiene, pyridine, benzyl alcohol, geranylacetone, 3-hydroxy-2-butanone, N-hexanal, 3-Methyl-1-butanol and 2,3-pentanedione were important features volatile aroma compounds during fermentation. The α-diversity of fungi and bacteria initially increased and then decreased during fermentation. An analysis of variance showed that microbial diversity was influenced by fermentation stages and growing locations, in which the all stages had greater impacts on α- and β-diversity than all regions. Microbiome profiling had identified several core bacteria including Sphingomonas, Bacillus, Staphylococcus, Pseudomonas, Ralstonia, Massilia and Fibrobacter. Fungal biomarkers included Aspergillus, Penicillium, Fusarium, Cladosporium and Trichomonascus. Interestingly, the molecular ecological networks showed that the core taxa had significant correlations with metabolic enzymes and physicochemical properties; bacteria and fungi jointly participated in the carbohydrate and nitrogen compound degrading and volatile aroma compound chemosynthesis processes during fermentation. These studies provide insights into the coupling of material conversion and microbial community succession during leaf fermentation. Graphical abstract |
| first_indexed | 2024-03-09T14:52:51Z |
| format | Article |
| id | doaj.art-02f162596cde4f58b93f5a9231bd93f0 |
| institution | Directory Open Access Journal |
| issn | 2191-0855 |
| language | English |
| last_indexed | 2024-03-09T14:52:51Z |
| publishDate | 2023-11-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | AMB Express |
| spelling | doaj.art-02f162596cde4f58b93f5a9231bd93f02023-11-26T14:20:11ZengSpringerOpenAMB Express2191-08552023-11-0113111510.1186/s13568-023-01642-8Changes in physicochemical properties and microbial community succession during leaf stacking fermentationGuanghai Zhang0Lu Zhao1Wei Li2Heng Yao3Canhua Lu4Gaokun Zhao5Yuping Wu6Yongping Li7Guanghui Kong8Yunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesYunnan Academy of Tobacco Agricultural SciencesAbstract Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds. We investigated the dynamics of metabolite profiles, bacterial and fungal communities and their interactions during fermentation using cigar leaves from three geographic regions. The results showed that the contents of total sugar, reducing sugar, starch, cellulose, lignin, pectin, polyphenol and protein in cigar tobacco leaves was significantly decreased during fermentation. Notably, the furfural, neophytadiene, pyridine, benzyl alcohol, geranylacetone, 3-hydroxy-2-butanone, N-hexanal, 3-Methyl-1-butanol and 2,3-pentanedione were important features volatile aroma compounds during fermentation. The α-diversity of fungi and bacteria initially increased and then decreased during fermentation. An analysis of variance showed that microbial diversity was influenced by fermentation stages and growing locations, in which the all stages had greater impacts on α- and β-diversity than all regions. Microbiome profiling had identified several core bacteria including Sphingomonas, Bacillus, Staphylococcus, Pseudomonas, Ralstonia, Massilia and Fibrobacter. Fungal biomarkers included Aspergillus, Penicillium, Fusarium, Cladosporium and Trichomonascus. Interestingly, the molecular ecological networks showed that the core taxa had significant correlations with metabolic enzymes and physicochemical properties; bacteria and fungi jointly participated in the carbohydrate and nitrogen compound degrading and volatile aroma compound chemosynthesis processes during fermentation. These studies provide insights into the coupling of material conversion and microbial community succession during leaf fermentation. Graphical abstracthttps://doi.org/10.1186/s13568-023-01642-8Cigar Tobacco leafFermentationMicrobial community, physicochemical property, material conversion |
| spellingShingle | Guanghai Zhang Lu Zhao Wei Li Heng Yao Canhua Lu Gaokun Zhao Yuping Wu Yongping Li Guanghui Kong Changes in physicochemical properties and microbial community succession during leaf stacking fermentation AMB Express Cigar Tobacco leaf Fermentation Microbial community, physicochemical property, material conversion |
| title | Changes in physicochemical properties and microbial community succession during leaf stacking fermentation |
| title_full | Changes in physicochemical properties and microbial community succession during leaf stacking fermentation |
| title_fullStr | Changes in physicochemical properties and microbial community succession during leaf stacking fermentation |
| title_full_unstemmed | Changes in physicochemical properties and microbial community succession during leaf stacking fermentation |
| title_short | Changes in physicochemical properties and microbial community succession during leaf stacking fermentation |
| title_sort | changes in physicochemical properties and microbial community succession during leaf stacking fermentation |
| topic | Cigar Tobacco leaf Fermentation Microbial community, physicochemical property, material conversion |
| url | https://doi.org/10.1186/s13568-023-01642-8 |
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