Scientific Reports,
Год журнала:
2024,
Номер
14(1)
Опубликована: Дек. 28, 2024
To
investigate
the
structural
and
functional
similarities
of
microbial
communities
in
burnt-sweetness
alcoholized
tobacco
as
a
function
distance
from
equator
their
effects
on
quality,
we
sampled
Chenzhou,
Hunan
Province,
China
Brazil
Zimbabwe,
which
are
also
burnt-sweetness-type
producing
regions,
performed
high-throughput
sequencing
bacterial
fungal
along
with
an
analysis
main
chemical
constituents
to
analyze
differences
quality
structure
communities.
The
total
nitrogen,
nicotine
starch
contents
Chenzhou
were
greater
than
those
Brazilian
Zimbabwean
tobacco,
sugar
reducing
(P
<
0.05).
alpha
diversity
indices
lower
In
ecological
networks,
bacterial–fungal
interactions
more
complex
networks
three
different
regions
dominated
by
competitive
relationships.
community
composition
was
similar
that
at
genus
phylum
level,
Sphingomonas
being
significantly
enriched
key
network
is
able
participate
degradation
polyphenols
aromatic
compounds.
Functional
microbes
related
compounds
cellulose
abundant
substances
responsible
for
better
tobacco.
conclusion,
there
structure,
flora
because
these
have
latitudinal
distributions.
This
study
provides
theoretical
support
selecting
cultivation
alcoholization
leaves.
Applied Microbiology and Biotechnology,
Год журнала:
2024,
Номер
108(1)
Опубликована: Фев. 26, 2024
To
elucidate
the
significant
influence
of
microorganisms
on
geographically
dependent
flavor
formation
by
analyzing
microbial
communities
and
volatile
compounds
(VFCs)
in
cigar
tobacco
leaves
(CTLs)
obtained
from
China,
Dominica,
Indonesia.
Microbiome
analysis
revealed
that
predominant
bacteria
CTLs
were
Staphylococcus,
Aerococcus,
Pseudomonas,
Lactobacillus,
while
fungi
Aspergillus,
Wallemia,
Sampaiozyma.
The
different
origins
differed
to
some
extent,
diversity
abundance
greater
than
fungi.
Metabolomic
64
VFCs
identified,
mainly
ketones,
which
23
could
be
utilized
identify
geographical
CTLs.
Sixteen
with
OAV
1,
including
cedrol,
phenylacetaldehyde,
damascone,
beta-damascone,
beta-ionone,
play
important
roles
shaping
profile
origins.
Combined
correlation
analysis,
bacterial
more
closely
related
key
favored
a
positive
correlation.
Bacillus,
Vibrio,
Sphingomonas
main
flavor-related
bacteria.
study
demonstrated
essential
for
qualities
CTLs,
provided
theoretical
reference
control
technology.
KEY
POINTS:
•
It
is
high
determine
methylerythritol
phosphate
(MEP)
pathway
carotenoid
synthesis
are
metabolic
pathways
Microbial
interactions
flavor,
contributing
Frontiers in Bioengineering and Biotechnology,
Год журнала:
2024,
Номер
12
Опубликована: Март 7, 2024
To
study
the
relationship
between
diversity
of
surface
microbial
community
and
tobacco
flavor,
to
improve
quality
using
microorganisms.
The
composition
14
samples
flue-cured
from
tobacco-producing
areas
in
Yunnan
with
varying
grades
were
analyzed
by
high-throughput
sequencing.
PICRUSt
was
used
for
predicting
functions.
A
strain
Bacillus
amyloliquefaciens
W6-2
ability
degrade
pectin
screened
flued-cured
leaves
reroasted
leave.
enzyme
preparation
prepared
through
fermentation
then
applied
treating
tobacco.
improvement
effect
evaluated
measuring
content
macromolecule
changes
volatile
components,
combined
sensory
evaluations.
bacterial
communities
on
exhibited
functional
diversity,
consisting
primarily
Variovorax
,
Pseudomonas
Sphingomonas
Burkholderia
.
These
strains
played
a
role
aging
process
participating
amino
acid
metabolism
carbohydrate
metabolism.
metabolic
activity
converted
complex
macromolecules
into
smaller
molecular
compounds,
ultimately
influence
smoking
burning
characteristics
pectinase
produced
has
been
found
enhance
aroma
sweetness
tobacco,
leading
improved
aroma,
reduced
impurities,
enhanced
smoothness.
Additionally,
levels
pectin,
cellulose,
hemicellulose
decreased,
while
water-soluble
sugar
reducing
increased,
contents
esters,
ketones,
aldehydes
benzoic
decreased.
revealed
correlation
microorganisms
components
leaves,
pectin-degrading
bacteria
effectively
Frontiers in Microbiology,
Год журнала:
2025,
Номер
16
Опубликована: Фев. 11, 2025
Background
The
fermentation
characteristics
of
cigar
tobacco
leaves
are
closely
influenced
by
the
bacterial
strains
present
during
process.
This
study
aims
to
explore
relationship
between
communities
and
flavor,
as
well
impact
key
species
on
overall
quality
cigars.
Result
results
showed
that
Staphylococcus
nepalensis
was
dominant
bacteria
Correlations
flavor
revealed
positively
correlated
with
carotenoid
degradation
products,
indicating
its
potential
role
in
promoting
formation.
Compared
control
groups,
those
inoculated
a
significant
increase
volatile
aroma
compounds,
particularly
megastigmatrienone,
dihydroactinidiolide.
Additionally,
inoculation
resulted
higher
consumption
rates
reducing
sugars
total
nitrogen
content.
However,
nicotine
levels
were
lower
cigars
treated
compared
controls.
sensory
evaluation
further
notably
enhanced
cigars’
quality,
reduced
irritation,
improved
both
aftertaste
sweetness.
Conclusion
In
summary,
provides
valuable
bacteriological
resources
theoretical
foundation
for
optimizing
industrial
production
processes,
making
it
useful
enhancing
large-scale
manufacturing.
Research Square (Research Square),
Год журнала:
2025,
Номер
unknown
Опубликована: Апрель 10, 2025
Abstract
Cigars
are
a
type
of
tobacco
product
made
entirely
from
dried
tobacco,
primarily
consisting
the
filler,
binder,
and
wrapper.
Fermentation
is
key
step
in
improving
quality
cigar
leaves
(CTLs).
To
investigate
how
fermentation
affects
quality,
this
study
employed
non-targeted
metabolomics
data-independent
acquisition
(DIA)
proteomics
to
examine
metabolic
changes
protein
expression
levels
leaves.
The
results
reveal
that
total
112
differential
metabolites
were
identified
through
untargeted
metabolomics,
with
87
compounds
demonstrating
decrease
relative
abundance
post-fermentation,
including
20
amino
acids
their
derivatives.
Utilizing
DIA
proteomics,
341
differentially
expressed
proteins
identified.
Functional
analysis
these
revealed
variations
biological
functions
at
different
stages.
A
21
driver
exhibited
significant
correlations
regulation
eight
acids.
This
transformation
acid
metabolism
significantly
CTLs.
It
enhanced
understanding
among
before
after
fermentation.
research
provides
theoretical
basis
for
control
during
artificial
process
CTLs,
aiming
further
improve
quality.
Frontiers in Microbiology,
Год журнала:
2024,
Номер
15
Опубликована: Ноя. 25, 2024
Introduction
This
study
aimed
to
investigate
the
potential
role
of
endophytic
bacteria
in
tobacco
leaves
during
fermentation
process
enhance
quality
tobacco.
Methods
We
isolated
11
from
fresh
and
selected
Bacillus
halotolerans
NS36
mycoides
NS75
based
on
sensory
evaluation,
both
which
significantly
improved
leaves.
Results
Specifically,
decreased
offensive
taste
leaves,
while
by
increasing
aroma.
Chemical
analysis
revealed
that
with
B.
content
irritant
compounds
such
as
lignin,
cellulose,
starch,
pectin.
In
contrast,
reduced
protein,
Amadori
glycosides.
Through
whole-genome
sequencing,
we
predicted
enzyme
systems
related
these
chemical
changes.
mainly
secreted
associated
degradation
pectin,
thereby
reducing
irritants
diminishing
unpleasant
tastes,
achieving
a
more
balanced
quality.
NS75,
other
hand,
protein
glycoside
hydrolysis,
Maillard
reaction
products
glycosylated
thus
enhancing
aroma
quantity.
Discussion
The
findings
this
offer
new
perspective
for
industry,
namely,
use
bacilli
improve
off-flavors
could
not
only
industrial
applicability
but
also
potentially
strengthen
market
competitiveness
products.
These
discoveries
lay
foundation
further
research
application,
especially
development
biotechnologies
Frontiers in Microbiology,
Год журнала:
2024,
Номер
15
Опубликована: Июль 31, 2024
The
quality
of
fermented
plant
leaves
is
closely
related
to
the
interleaf
microorganisms
and
their
metabolic
activities.
In
this
experiment,
a
multi-omics
analysis
was
applied
investigate
link
between
structural
composition
phyllosphere
microbial
community
main
metabolites
during
fermentation
process.
It
found
that
whole
process
cigar
could
be
divided
into
three
stages,
in
which
Mid-Stage
most
active
period
activities
occupied
an
important
position.
