| Abstrakt: |
To investigate the relationship between bacterial community diversity and free amino acid content during hand-rolled cigar processing, hand-rolled cigars were sampled separately from five processing stages including wrapping, moisture balancing, cigar freezing, cigar curing, and cigar packaging. The diversity of the bacterial communities was analyzed by high-throughput Illumina MiSeq sequencing technology, the contents of 18 free amino acids were determined by ion chromatography-integrated pulse amperometry. The data obtained were analyzed by Spearman correlation analysis targeting the relationship between the bacterial community structure and the amino acid contents. The results showed that: during the process of hand-rolled cigar rolling, 1) the overall richness and diversity of bacterial communities of cigars had a downward trend and were more affected by the moisture balancing process; 2) the dominant bacterial phyla were Firmicutes, Proteobacteria, and Actinobacteriota with the average relative abundances of 51.75%, 35.80%, and 10.38%, respectively. The dominant bacterial genera were Acinetobacter, Oceanobacillus, Bacillus, Staphylococcus, and Klebsiella with the average relative abundances of 12.40%, 9.96%, 8.48%, 8.27%, and 4.21%, respectively; 3) the relative abundance of 9 bacterial genera groups changed significantly, which were Lysinibacillus, Corynebacterium, Sphingobacterium, Enterobacter, Aerococcus, Paenibacillus, norank_f_Mitochondria, Ralstonia, and Enterococcus; 4) the total content of the free amino acids generally had an increasing trend, among which aspartic acid accounted for the highest proportion, which was closely related to Sphingobacterium, Staphylococcus, and Paracoccus. In conclusion, the contents of amino acids are closely related to the community diversity of the bacterial during hand-rolled cigar rolling processing. [ABSTRACT FROM AUTHOR] |
