Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains
Two strains of Bacillus subtilis designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predominant lignin-degrading enzymes produced by these strains were lignin peroxidase (LiP) and manganese peroxidase (MnP), respectivel...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1538773/full |
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| author | Junmin Wang Teng Long Zhenkun Jiang Wenjun Mu Mingliang Su Li Ni Shunhua Ji Yuqing Wang Kangxi Zhou Renfeng Zhan Lixuan Nie Jingjing Li Xingchuan Hu Wei He Wen Zhang |
| author_facet | Junmin Wang Teng Long Zhenkun Jiang Wenjun Mu Mingliang Su Li Ni Shunhua Ji Yuqing Wang Kangxi Zhou Renfeng Zhan Lixuan Nie Jingjing Li Xingchuan Hu Wei He Wen Zhang |
| author_sort | Junmin Wang |
| collection | DOAJ |
| description | Two strains of Bacillus subtilis designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predominant lignin-degrading enzymes produced by these strains were lignin peroxidase (LiP) and manganese peroxidase (MnP), respectively. A notable distinction was observed in the organoleptic evaluation and volatile flavor compounds, as determined by sensory evaluation and GC–MS analysis. The content of volatile flavor compounds, such as geranylacetone, meglumine trienone B, and meglumine trienone C, was found to be significantly increased in roasted tobacco treated with YY-10. This treatment has been shown to reduce the astringent flavor of the roasted tobacco and improve the aroma, which in turn could improve the quality of the roasted tobacco. Conversely, the quality and aroma levels of the roasted tobacco treated with the crude enzyme solution of the BY-2 strain were reduced. Transcriptome analysis revealed that the expression of genes related to amino acid metabolism, genetic material biosynthesis, and protein synthesis was up-regulated in the YY-10 strain compared with the BY-2 strain, which promoted the biosynthesis of LiP. This study provides a preliminary elucidation of the potential mechanism by which YY-10 enhances the quality of tobacco leaves through lignin-degrading enzyme production, thus establishing a research foundation for the subsequent treatment of waste tobacco raw materials and industrial applications. |
| format | Article |
| id | doaj-art-e9418a3a00c84b95853c7a9136fb4f8d |
| institution | Kabale University |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-e9418a3a00c84b95853c7a9136fb4f8d2025-01-23T19:19:32ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-01-011610.3389/fmicb.2025.15387731538773Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strainsJunmin Wang0Teng Long1Zhenkun Jiang2Wenjun Mu3Mingliang Su4Li Ni5Shunhua Ji6Yuqing Wang7Kangxi Zhou8Renfeng Zhan9Lixuan Nie10Jingjing Li11Xingchuan Hu12Wei He13Wen Zhang14Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaBeijing Life Science Academy, Beijing, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaChina Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, ChinaFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, Fujian, ChinaTwo strains of Bacillus subtilis designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predominant lignin-degrading enzymes produced by these strains were lignin peroxidase (LiP) and manganese peroxidase (MnP), respectively. A notable distinction was observed in the organoleptic evaluation and volatile flavor compounds, as determined by sensory evaluation and GC–MS analysis. The content of volatile flavor compounds, such as geranylacetone, meglumine trienone B, and meglumine trienone C, was found to be significantly increased in roasted tobacco treated with YY-10. This treatment has been shown to reduce the astringent flavor of the roasted tobacco and improve the aroma, which in turn could improve the quality of the roasted tobacco. Conversely, the quality and aroma levels of the roasted tobacco treated with the crude enzyme solution of the BY-2 strain were reduced. Transcriptome analysis revealed that the expression of genes related to amino acid metabolism, genetic material biosynthesis, and protein synthesis was up-regulated in the YY-10 strain compared with the BY-2 strain, which promoted the biosynthesis of LiP. This study provides a preliminary elucidation of the potential mechanism by which YY-10 enhances the quality of tobacco leaves through lignin-degrading enzyme production, thus establishing a research foundation for the subsequent treatment of waste tobacco raw materials and industrial applications.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1538773/fullroasted tobaccolignin peroxidaselignin-degrading bacteriatranscriptomeflavor |
| spellingShingle | Junmin Wang Teng Long Zhenkun Jiang Wenjun Mu Mingliang Su Li Ni Shunhua Ji Yuqing Wang Kangxi Zhou Renfeng Zhan Lixuan Nie Jingjing Li Xingchuan Hu Wei He Wen Zhang Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains Frontiers in Microbiology roasted tobacco lignin peroxidase lignin-degrading bacteria transcriptome flavor |
| title | Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains |
| title_full | Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains |
| title_fullStr | Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains |
| title_full_unstemmed | Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains |
| title_short | Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains |
| title_sort | comparison of lignin degradation and flavor compound formation in roasted tobacco by two bacillus subtilis strains |
| topic | roasted tobacco lignin peroxidase lignin-degrading bacteria transcriptome flavor |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1538773/full |
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