DOI: 10.12187/2025.06.007
Aroma components and transcriptome analysis of tobacco extracts fermented by Enterobacter hormaechei YT-3
ZHANG Zhiping
LEI Meng
XU Boli
LU Changtong
ZHAO Jiaming
ZHANG Xiao
WEI Tao
Abstract：[Objective]To enhance the aroma-improving capacity of Enterobacter hormaechei YT-3 fermentation on tobacco extracts and elucidate its conversion mechanism.[Methods]GC-MS was employed for qualitative and quantitative analysis of aroma components in fermented tobacco extracts.Transcriptomics was utilized to investigate the molecular mechanism underlying aroma production during YT-3 fermentation.[Results]Post-fermentation,both aroma quality and quantity of fermented tobacco extracts were significantly enhanced.The concentrations of phenylethanol,acetoin,3-hydroxy-β-ionone,and megastigmatrienone increased by 55.62%,50.15%,17.81%,and 39.93%,respectively.Transcriptomic analysis identified 1552 differentially expressed genes(DEGs),comprising 746 upregulated and 806 downregulated genes.DEGs showed significant enrichment in pathways including amino acid metabolism,butyric acid metabolism,and carotenoid degradation product synthesis.Genes such as aryl alcohol dehydrogenase(ADH),phenylacetaldehyde dehydrogenase(feaB),α-acetyl lactate synthase(ilv),acetoin-forming diacetyl reductase(budC),and 6-phosphate-β-glucosidase(bglA)are critically involved in the biosynthesis of key aroma components in fermented tobacco extracts.[Conclusion]E.hormaechei YT-3 efficiently synthesizes aroma components using substrates in tobacco extracts,providing a novel approach to further enhance aroma quality.
Keywords：Enterobacter hormaechei YT-3tobacco extractaroma componentsgas chromatography-mass spectrometrytranscriptome analysis
Publication Date：2025-12-15
Online Publishing Date：2025-12-22(First online date of this platform, not the publication date of the document)
Pages：10( 67-76 )