TSRC, Tob. Sci. Res. Conf., 2008, 62, abstr. 25

Phylogenetic analysis of microorganisms in flue-cured tobacco and its relationship with bio-enzymes

Hongyun Tobacco (Group) Co., Ltd

Microorganism and bio-enzymes were isolated and detected, and microorganism varieties and their phylogenetic relationship were analyzed at molecular level, based on the Yunnan K326 flue-cured tobacco from different aging stages and grades, the relationship between microorganism varieties and bio-enzymes were also discussed. The results showed that: 1. Bacteria on flue-cured tobacco are composed of two groups: Bacillus spp. and Enterobacte spp. Bacillus spp. is primary and Paenibacillus spp. is the secondary group on tobacco leaves. Moreover, same bacteria showed different 16S rDNA from the model species. These bacteria maybe the uniquely microorganisms and influence on the aging process of flue-ured tobacco. Fungi are mainly found on the briefly-aged tobacco samples, but not on the long-time-aged samples. 2. There are positive correlations between the quantities of microorganisms and bio-enzyme activities. Meanwhile, bio-enzyme activities of middle (C3F) are higher than that in upper (B3F) and lover (X3F) tobacco leaves. Microorganisms in flue-cured tobacco were analyzed using phylogenetic method for the first time in this study. Our results provide new ideas and methods for systematically analyzing the microorganisms' diversities in the flue-cured tobacco. Moreover, our results also provide theoretical basis.