Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing DOI Creative Commons
Lin Zhang,

Wenlong Li,

Zheng Peng

et al.

BMC Microbiology, Journal Year: 2025, Volume and Issue: 25(1)

Published: Jan. 31, 2025

The air-curing process of cigar tobacco leaves is typically conducted in an open environment, involving the participation various microorganisms. However, effect microbial communities during on formation flavor components remains unclear. Therefore, this study aims to reveal dynamics and community changes, explore potential role process. High-throughput sequencing analysis showed that Pantoea, Sphingomonas Pseudomonas were dominant bacterial genera process, while Aspergillus was fungal genus. Subsequently, volatile shows alkaloids most important compounds leaves, followed by esters, alcohols aldehydes. Furthermore, 38 characteristic at different periods identified based PLS-DA air-curing. correlation between microorganisms Pantoea Staphylococcus might promote from browning post-air-curing positively correlated with specific like phenylacetaldehyde acetophenone. Phoma, Mycosphaerella, Wallemia, Cladosporium as key influencing formation, they positive correlations multiple components. These information enrich our understanding air curing. There a complex components, which may have great influence leaves. Bacterial higher species diversity richness air-curing, more characteristics flavor, play roles formation. This revealed provided guidance for subsequent screening functional improve stabilize flavor.

Language: Английский

Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing DOI Creative Commons
Lin Zhang,

Wenlong Li,

Zheng Peng

et al.

BMC Microbiology, Journal Year: 2025, Volume and Issue: 25(1)

Published: Jan. 31, 2025

The air-curing process of cigar tobacco leaves is typically conducted in an open environment, involving the participation various microorganisms. However, effect microbial communities during on formation flavor components remains unclear. Therefore, this study aims to reveal dynamics and community changes, explore potential role process. High-throughput sequencing analysis showed that Pantoea, Sphingomonas Pseudomonas were dominant bacterial genera process, while Aspergillus was fungal genus. Subsequently, volatile shows alkaloids most important compounds leaves, followed by esters, alcohols aldehydes. Furthermore, 38 characteristic at different periods identified based PLS-DA air-curing. correlation between microorganisms Pantoea Staphylococcus might promote from browning post-air-curing positively correlated with specific like phenylacetaldehyde acetophenone. Phoma, Mycosphaerella, Wallemia, Cladosporium as key influencing formation, they positive correlations multiple components. These information enrich our understanding air curing. There a complex components, which may have great influence leaves. Bacterial higher species diversity richness air-curing, more characteristics flavor, play roles formation. This revealed provided guidance for subsequent screening functional improve stabilize flavor.

Language: Английский

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