Fermentation process of tobacco leaves drives the specific changes of microbial community.

ABSTRACT:

Background

The changes of microbial community on tobacco leaves are affected by several factors during fermentation. However, the relative contribution of different factors in determining microbial community is not clear. This study investigated the effects of fermentation time (fermentation for 0, 3, 6, 9 and 12 months), leaf position (middle and top tobacco leaves) and fermentation site (Longyan and Xiamen warehouses) on bacterial community of tobacco leaves using 16 S rDNA sequencing.

Results

The results demonstrated that fermentation time had a much stronger impact on bacterial diversity, composition, co-occurrence network and functional profiles than leaf position and fermentation site. With the fermentation progressed, the difference of bacterial community between midd

SUBMITTER: Tao J 

PROVIDER: S-EPMC11664857 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature