回潮用水對雪茄煙葉發(fā)酵過程中微生物群落和品質(zhì)的影響

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關(guān)鍵詞：雪茄煙葉；加濕；發(fā)酵；微生物；煙葉質(zhì)量中圖分類號： TS4l+1 ： TS41+4 文獻(xiàn)標(biāo)識碼：A文章編號：1007-5119（2025）04-0069-10

Abstract：Toelucidate theefectsof diferent rehydration watertypes onmicrobialcommunitydynamicsand qualityi cigar tobacco leaves （CTLs）during fermentation，CTs were rehydratedusing either industrialrunning water（RW）orpurified water （PW） before fermentation.The physicochemical properties，snsoryquality，andampliconsequencingofCTLs during fermentation were monitored.Tesutssodtatotalsgarducingsugarachlgni，pectitotallyolsadsiletregthfbc leaves graduallydecreasedduringthefermentationprocesswhilepHandallsensory evaluationindexesshowedanincreasingtrend. Two-wayANOVAanalysis showed thatrehydration water typesand fermentationtime had interaction effectson physicochemical propertiesandsensoryqualityofCTLs.ParticularlypH，totalsugar，reducingsugar，fluegasconcentratioandaroma types exibited statisticallysignificantvarations.Nosignificantdiferenceswereobserved inindividualsensoryqualityindexes betwnRWand PWtreatment，but PWtreatmentcould enhance theoverallqualityscoreandreduce the typesof offensiveodor.Pseudomonas， Staphylococcus，Spingomonas，Pantoea，AspergillsandSmpaiozmaereidentifidasthepotentialkeydrivingfactorsofs fermentation.Total sugar，reducing sugarand pH significantly influenced microbial communityabundance.Rehydrationusing runningwaterincreasedbacterialcommunitycomplexity，introduceddiversenon-functionalbacteriaandreducedtherelative abundanceoffunctionalbacteriasuchasPseudomonas and Staphylococcus.Theseexogenous microorganisms likelyestablished antagonisticorcompetitiveinteractions withtheindigenous microbialcommunityinCTLs.Inconclusion，CTLsrehydrated with purfiedwaterdemonstratedsuperiorperformanceinmaintaining functionalmicrobialcommunityabundanceandenhancing fermentation qualitystability.

Keywords： cigar tobacco leaves; rehydration; fermentation; microorganism; tobacco quality

發(fā)酵對雪茄煙葉典型風(fēng)味形成起著決定性作用，可明顯改善煙葉外觀和內(nèi)在品質(zhì)及物理特性。（剩余14359字）