Effect of Fermentation on Culturable Microbial Dominant Flora and Quality of Cigar Filler Tobacco Leaves

doi:10.15933/j.cnki.1004-3268.2026.01.015

Abstract

Abstract: To investigate the culturable dominant microorganisms in the fermentation process of cigar‐core tobacco leaves and the effect of fermentation on quality，the tobacco leaves of Hainan in China（T1），Dominica（T2）and Yunnan in China（T3）three producing areas were used as the research objects，and the samples before fermentation were used as the control（CK1，CK2，CK3） to simulate industrial fermentation.Microorganisms were identified by traditional morphology and matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometry （MALDI‐TOF MS）.Conventional chemical components and neutral aroma components were analyzed by continuous flow method and gas chromatography‐mass spectrometry（GC‐MS），respectively.The results indicated that after fermentation，the dominant bacteria shifted to Bacillus and Staphylococcus，with a significant increase in their abundance；the dominant fungi were identified as Aspergillus.In terms of chemical composition，compared with control，the total sugar content of tobacco leaves from the three producing areas increased significantly，which were 155.0%，87.0%，and 101.0%，respectively.Total nitrogen content decreased by 6.0%，7.0%，and 15.6%，respectively，while chlorine content decreased by 14.0%，13.2%，and 37.3%，respectively. Total plant alkali content in T1 and T2 increased by 68.0% and 6.3%，respectively，while total plant alkali content in T3 decreased by 46.6%.In addition，the key aroma components such as geranylacetone，β‐damascenone，phenylethyl alcohol，3‐acetylpyridine and phytone were significantly increased.Sensory evaluation revealed that the quality of tobacco leaves was generally improved after fermentation，and the effect of T2 sample was the best. In summary，the succession of culturable dominant microorganisms during the fermentation of cigar‐core tobacco leaves caused changes in their chemical composition and aroma components，and ultimately improved the sensory quality of tobacco leaves.

Key words: Cigar filler tobacco leaf, Fermentation, Microorganism, Chemical composition, Fragrance ingredient, Sensory evaluation

摘要： 为探究雪茄茄芯烟叶发酵过程中可培养优势微生物及发酵对品质的影响，以中国海南省（T1）、多米尼加（T2）和中国云南省（T3）3个产地烟叶为研究对象，并以其发酵前样品作为对照（CK1、CK2、CK3）进行了模拟工业发酵。采用传统形态学与基质辅助激光解吸电离飞行时间质谱（MALDI‐TOF MS）技术鉴定微生物，并通过连续流动法与气相色谱-质谱联用（GC‐MS）分别分析常规化学成分与中性致香成分。结果表明，发酵后优势细菌转为芽孢杆菌属（Bacillus）和葡萄球菌属（Staphylococcus），且数量明显增加；优势真菌则为曲霉属（Aspergillus）。化学成分上，与对照相比，3个产地烟叶的总糖含量大幅提升，分别为155.0%、87.0%、101.0%；总氮含量分别降低6.0%、7.0%、15.6%，氯含量分别降低14.0%、13.2%、37.3%；T1、T2总植物碱含量分别提升68.0%、6.3%，T3总植物碱含量降低46.6%。此外，香叶基丙酮、β-大马酮、苯乙醇、3-乙酰基吡啶和植酮等关键香气成分均明显增加。感官评吸显示，发酵后烟叶品质普遍提升，且以T2样品效果最佳。综上，雪茄茄芯烟叶发酵过程中可培养优势微生物的演替，引起其化学成分及致香成分的改变，最终提升了烟叶的感官品质。

关键词: 雪茄茄芯烟叶, 发酵, 微生物, 化学成分, 致香成分, 感官评价

CLC Number:

S572
TS453

YANG Shaoxin, XU Delong, DAI Youzong, ZHENG Fang, WANG Shengxiao, YE Changwen, HE Yuan, YANG Liqiang, HAO Qidong, XU Meng, HUANG Kuo, HU Yanqi. Effect of Fermentation on Culturable Microbial Dominant Flora and Quality of Cigar Filler Tobacco Leaves[J]. Journal of Henan Agricultural Sciences, 2026, 55(1): 162-172.

杨绍鑫, 徐德龙, 戴由宗, 郑方, 王胜晓, 叶长文, 贺远, 杨立强, 郝启栋, 徐盟, 黄阔, 胡延奇. 发酵对雪茄茄芯烟叶可培养微生物优势菌群及烟叶品质的影响[J]. 河南农业科学, 2026, 55(1): 162-172.

Figures/Tables 9

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