Characterization and discrimination of microbial community and co ‐occurrence patterns in fresh and strong flavor style flue‐cured tobacco leaves

In this study, we use 16S and 18S rRNA Illumina MiSeq sequencing data to characterize and compare the microbiota associated with fresh and strong flavor style flue ‐cured tobacco leaves and reveal correlations between the microbial taxa within them. Flue‐cured tobacco leaf microbiota are correlated with flavor style, and species present at low numbers within the microbial communities can be used as microbial markers to discriminate between samples of diffe rent flavor styles and to stabilize flue‐cured tobacco leaf microbial communities. AbstractFermentation, also known as aging, is vital for enhancing the quality of flue ‐cured tobacco leaves (FTLs). Aged FTLs demonstrate high‐quality sensory characteristics, while unaged FTLs do not. Microbes play important roles in the FTL fermentation process. However, the eukaryotic microbial community diversity is poorly understood, as are microbial associations within FTLs . We aimed to characterize and compare the microbiota associated with two important categories, fresh and strong flavor style FTLs, and to reveal correlations between the microbial taxa within them. Based on 16S and 18S rRNA Illumina MiSeq sequencing, the community richness and diversity of prokaryo tes were almost as high as that of eukaryotes. The dominant microbes of FTLs belonged to seven genera, includingPseudomonas, Bacillus,Methylobacterium,Acinetobacter,Sphingomonas,Neophaeosphaeria, andCladosporium, of theProteobacteria,Firmicutes, andAscomycota ph...
Source: MicrobiologyOpen - Category: Microbiology Authors: Tags: ORIGINAL ARTICLE Source Type: research