Diversity of microbial communities in cigar filler leaves with different initial water contents analyzed based on high-throughput sequencing technology

文献类型： 外文期刊

第一作者： Gao, Yumeng

作者： Gao, Yumeng;Fang, Song;Wang, Qian;Ning, Yang;Gao, Yumeng;Wang, Yihui;Hou, Bingqing;Zhang, Guo;Jiang, Chun

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关键词： cigar tobacco leaves fermentation; initial water content; microbial community; high-throughput sequencing; functional prediction

期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：4.5； 五年影响因子：5.2 ）

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年卷期： 2025 年 16 卷

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收录情况： SCI

摘要： Introduction To study the composition and succession of bacterial and fungal communities during the fermentation of cigar filler leaves with varying initial water contents, high-throughput sequencing technology was used to sequence the bacterial 16SrRNA genes and fungal ITS1 genes from cigar tobacco leaf samples. This was followed by analyses of microbial alpha-diversity, microbial community structure, and bacterial function prediction based on the sequencing data.Results The diversity and richness of microbial communities decreased over time during fermentation under different water content conditions. Among the 18 cigar filler leaf samples, the predominant phyla identified were Proteobacteria, Firmicutes, Actinobacteria, Ascomycota, and Basidiomycota, with the leading genera being Staphylococcus, Sphingomonas, Methylobacterium-Methylorubrum, Pseudomonas, and Humicola. Functional predictions for the bacteria revealed their primary involvement in carbohydrate, lipid, and amino acid metabolism.Conclusion The initial water content of cigar tobacco leaves influenced the structure and relative abundance of microbial communities during fermentation. While the microbial community exhibited a similar structural composition, there were notable differences in relative abundance. The functional prediction results from PICRUSt indicated that the differences in predicted functional species among samples were minimal, whereas the variations in the abundance of functional species were more pronounced across different fermentation stages and initial water contents.

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