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ABSTRACT: Effects of adding cocoa fermentation medium on cigar leaves in agricultural fermentation stage

PROVIDER: PRJNA1002093 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR25788053_1.fastq.gz	Fastqsanger.gz
	SRR25788053_2.fastq.gz	Fastqsanger.gz
	SRR25788054_1.fastq.gz	Fastqsanger.gz
	SRR25788054_2.fastq.gz	Fastqsanger.gz
	SRR25788055.fastq.gz	Fastqsanger.gz

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Artificial fermentation with trichome exudate improves microbial community composition and leaf quality in cigar tobacco

Project description:Diterpenoids and sucrose esters are synthesized in cigar tobacco leave (CTLs) trichomes and secreted onto leaf surface as trichome exudate (TE), contributing to sensory quality.To reveal the mechanism by which TE affects CTLs quality, this study employed the half-leaf method, utilizing tobacco extract as the fermentation medium for cigar tobacco leaves. We analyze the effects of TE on the sensory quality, chemical composition, and microbial communities of cigar tobacco leaves. The levels of degradation products (solanone, isovaleric acid, sclareolide, and sclareol) in the trichome exudate increased, while the levels of reducing sugars, proteins, and tobacco alkaloids decreased. These chemical changes are key factors in enhancing the aroma of smoke, increasing sweetness, reducing harshness, and lowering physiological strength. Metabolic alterations in tobacco leaves led to significantly increased levels of lipids and lipoids, organic acids and their derivatives, and organic heterocyclic compounds. TE enriches Pseudomonas aff. cichorii and Aspergillus aff. intermedius, which degrade nicotine and protein, increase the contents of reducing sugars, amino acids, lipids and lipid-like molucules. This reduces the irritation and physiological strength of CTLs and enhances the sweet taste. Meanwhile, TE is degraded and transformed by P. aff. cichorii to generate aroma compounds, thereby enhancing the aroma quality of cigar tobacco leaves.This study demonstrated that TE not only provides aroma precursors but also modifies leaf chemical components by shaping the microbial community during fermentation, thereby improving CTLs quality and providing a theoretical basis for establishing an artificial fermentation technology system for CTLs based on TE.

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Proteomic and peptidomic UHPLC-ESIProteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam box method MS/MS analysis of cocoa beans fermented using the Styrofoam box method

Project description:Fermentation is essential for cocoa flavour development, as during this process key flavour precursors are formed from the degradation of the major cocoa bean storage proteins. This work characterises the peptide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different fermentation stages, using the Styrofoam box fermentation method and employing UHPLC-ESI MS/MS for the analysis of peptides and proteins extracted from the beans. A total of 1058 endogenous peptides were identified and quantified over four fermentation time points. The majority of these peptides were formed during the early stage of fermentation and originated predominantly from the proteolysis of two storage proteins - vicilin and a 21 kDa albumin. The changes in the peptide profile over fermentation were subsequently evaluated, and potential markers for assessing the degree of fermentation were identified. In particular, changes of the relative abundance of the major cocoa proteins detected can be proposed as potential markers for the fermentation stage. Furthermore, PCA analysis of both the peptidomic and proteomic data has allowed differentiation of beans at different fermentation stages.

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Project description:Effects of Terribacillus saccharophilus Inoculation on Fermentation of Cigar Tobacco Leaves

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