Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Analyzing the Effect of Microbial Consortia Fermentation on the Quality of HnB by Untargeted Metabolomics

  • Ling Zou (Yunnan Academy of Tobacco Agricultural Science) ;
  • Hong Zhang (China National Tobacco Corporation Yunnan Company) ;
  • Zhonghua Liu (China National Tobacco Corporation Yunnan Company) ;
  • Jianfeng Sun (China National Tobacco Corporation Yunnan Company) ;
  • Yang Hu (Chuxiong Prefecture Branch of Yunnan Tobacco Company) ;
  • Yishu Ding (Chuxiong Prefecture Branch of Yunnan Tobacco Company) ;
  • Xinwei Ji (Honghe Prefecture Branch of Yunnan Tobacco Company) ;
  • Zhenfei Yang (Honghe Prefecture Branch of Yunnan Tobacco Company) ;
  • Qi Zhang (Faculty of Life Science and Technology, Kunming University of Science and Technology) ;
  • Binbin Hu (Yunnan Academy of Tobacco Agricultural Science)
  • Received : 2024.02.23
  • Accepted : 2024.07.02
  • Published : 2024.09.28
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Abstract

Fermentation has been identified as an effective strategy to alter the chemical makeup of tobacco, thereby enhancing its quality. The deliberate introduction of microorganisms can hasten the fermentation process. In this research, microbial consortia harvested from the tobacco surface were utilized to enhance the tobacco quality. This enhancement also elevated several sensory attributes of HnB cigarettes, such as aroma richness, moisture, strength, and reduced irritation, achieving a sensory quality rating of 84.5. This marks a notable improvement compared to the 82 rating of the original, unfermented cigarettes. Untargeted metabolomics analysis revealed a decrease in total polyphenols and unsaturated fatty acids, while the levels of polyacids, alcohols, ketones, furans, and other compounds increased in the fermented tobacco. Additionally, KEGG pathway enrichment analysis indicated that the enhancement in tobacco quality through microbial consortia fermentation is linked to various biological pathways, with pathways related to fatty acid and amino acid degradation playing pivotal roles. The findings of this study will serve as a reference for the commercial production of HnB cigarettes, and the elucidated mechanism offers a theoretical basis for exploring microbial fermentation as a means to improve tobacco quality.

Keywords

Acknowledgement

This work is supported by the Yunnan Academy of Tobacco Agricultural Sciences [grant nos. 2021530000241008, 2022530000241027, 2023530000241022], Yunnan tobacco company Dali state company science and technology plan general project [DLYC2022005]. We are grateful to all employees of this group for their encouragement and support of this research.

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