Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco
Flue-cured tobacco (FCT) is an economical raw material whose quality affects the quality and cost of the derived product. However, the time-consuming and inefficient spontaneous aging is the primary process for improving the FCT quality in the industry. In this study, a function-driven co-culture wi...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-02-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1024005/full |
| _version_ | 1797905081825230848 |
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| author | Xinying Wu Xinying Wu Xinying Wu Wen Cai Pengcheng Zhu Pengcheng Zhu Zheng Peng Zheng Peng Tianfei Zheng Tianfei Zheng Dongliang Li Jianghua Li Jianghua Li Guanyu Zhou Guanyu Zhou Juan Zhang Juan Zhang Guocheng Du Guocheng Du |
| author_facet | Xinying Wu Xinying Wu Xinying Wu Wen Cai Pengcheng Zhu Pengcheng Zhu Zheng Peng Zheng Peng Tianfei Zheng Tianfei Zheng Dongliang Li Jianghua Li Jianghua Li Guanyu Zhou Guanyu Zhou Juan Zhang Juan Zhang Guocheng Du Guocheng Du |
| author_sort | Xinying Wu |
| collection | DOAJ |
| description | Flue-cured tobacco (FCT) is an economical raw material whose quality affects the quality and cost of the derived product. However, the time-consuming and inefficient spontaneous aging is the primary process for improving the FCT quality in the industry. In this study, a function-driven co-culture with functional microorganisms was built in response to the quality-driven need for less irritation and more aroma in FCT. The previous study has found that Bacillus kochii SC could degrade starch and protein to reduce tobacco irritation and off-flavors. The Filobasidium magnum F7 with high lipoxygenase activity was screened out for degrading higher fatty acid esters and terpenoids to promote the aroma and flavor of FCT. Co-cultivation with strain SC and F7 obtained better quality improvement than mono-culture at an initial inoculation ratio of 1:3 for 2 days, representing a significant breakthrough in efficiency and a reduction in production costs compared to the more than 2 years required for the spontaneous aging process. Through the analysis of microbial diversity, predicted flora functions, enzyme activities and volatile compositions within the mono- and co-cultivation, our study showed the formation of a function-driven co-culture between two strains through functional division of labor and nutritional feeding. Herein, the function-driven co-culture via bioaugmentation will become an increasingly implemented approach for the tobacco industry. |
| first_indexed | 2024-04-10T09:59:22Z |
| format | Article |
| id | doaj.art-e1ec081a5e414f7f9013f7fac6688c26 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-10T09:59:22Z |
| publishDate | 2023-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-e1ec081a5e414f7f9013f7fac6688c262023-02-16T11:22:53ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-02-011310.3389/fmicb.2022.10240051024005Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobaccoXinying Wu0Xinying Wu1Xinying Wu2Wen Cai3Pengcheng Zhu4Pengcheng Zhu5Zheng Peng6Zheng Peng7Tianfei Zheng8Tianfei Zheng9Dongliang Li10Jianghua Li11Jianghua Li12Guanyu Zhou13Guanyu Zhou14Juan Zhang15Juan Zhang16Guocheng Du17Guocheng Du18School of Biotechnology, Jiangnan University, Wuxi, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang, ChinaTechnical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaSchool of Biotechnology, Jiangnan University, Wuxi, ChinaTechnical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaSchool of Biotechnology, Jiangnan University, Wuxi, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, ChinaSchool of Biotechnology, Jiangnan University, Wuxi, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, ChinaTechnical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaSchool of Biotechnology, Jiangnan University, Wuxi, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, ChinaSchool of Biotechnology, Jiangnan University, Wuxi, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, ChinaSchool of Biotechnology, Jiangnan University, Wuxi, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, ChinaSchool of Biotechnology, Jiangnan University, Wuxi, ChinaThe Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, ChinaFlue-cured tobacco (FCT) is an economical raw material whose quality affects the quality and cost of the derived product. However, the time-consuming and inefficient spontaneous aging is the primary process for improving the FCT quality in the industry. In this study, a function-driven co-culture with functional microorganisms was built in response to the quality-driven need for less irritation and more aroma in FCT. The previous study has found that Bacillus kochii SC could degrade starch and protein to reduce tobacco irritation and off-flavors. The Filobasidium magnum F7 with high lipoxygenase activity was screened out for degrading higher fatty acid esters and terpenoids to promote the aroma and flavor of FCT. Co-cultivation with strain SC and F7 obtained better quality improvement than mono-culture at an initial inoculation ratio of 1:3 for 2 days, representing a significant breakthrough in efficiency and a reduction in production costs compared to the more than 2 years required for the spontaneous aging process. Through the analysis of microbial diversity, predicted flora functions, enzyme activities and volatile compositions within the mono- and co-cultivation, our study showed the formation of a function-driven co-culture between two strains through functional division of labor and nutritional feeding. Herein, the function-driven co-culture via bioaugmentation will become an increasingly implemented approach for the tobacco industry.https://www.frontiersin.org/articles/10.3389/fmicb.2022.1024005/fullco-culturebioaugmentationBacillus kochiiFilobasidium magnumfunction-driven designflue-cured tobacco |
| spellingShingle | Xinying Wu Xinying Wu Xinying Wu Wen Cai Pengcheng Zhu Pengcheng Zhu Zheng Peng Zheng Peng Tianfei Zheng Tianfei Zheng Dongliang Li Jianghua Li Jianghua Li Guanyu Zhou Guanyu Zhou Juan Zhang Juan Zhang Guocheng Du Guocheng Du Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco Frontiers in Microbiology co-culture bioaugmentation Bacillus kochii Filobasidium magnum function-driven design flue-cured tobacco |
| title | Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco |
| title_full | Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco |
| title_fullStr | Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco |
| title_full_unstemmed | Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco |
| title_short | Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco |
| title_sort | function driven design of bacillus kochii and filobasidium magnum co culture to improve quality of flue cured tobacco |
| topic | co-culture bioaugmentation Bacillus kochii Filobasidium magnum function-driven design flue-cured tobacco |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1024005/full |
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