Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation
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.
Язык: Английский
Effects of Phaffia rhodozyma on microbial community dynamics and tobacco quality during tobacco fermentation
Frontiers in Microbiology,
Год журнала:
2024,
Номер
15
Опубликована: Сен. 17, 2024
Introduction
Carotenoids
are
important
precursors
of
various
aroma
components
in
tobacco
and
play
an
role
the
sensory
quality
tobacco.
Phaffia
rhodozyma
is
a
species
Xanthophyllomyces
capable
synthesizing
highly
valuable
carotenoid-astaxanthin,
but
has
not
yet
been
used
improving
quality.
Methods
The
dynamic
changes
microbial
community
metabolites
during
fermentation
were
analyzed
combination
with
microbiome
metabolome,
after
was
evaluated
by
scores.
Results
P.
could
grow
produce
carotenoids
extract,
maximum
biomass
6.50
g/L
carotenoid
production
36.13
mg/L
at
100
extract.
Meanwhile,
correlation
analysis
combined
metabolomics
showed
that
significantly
positively
correlated
11
such
as
6-hydroxyluteolin
quercetin.
Furthermore,
contents
alcohols,
ketones
esters,
which
aromatic
fermented
tobacco,
reached
77.57
μg/g,
58.28
μg/g
73.51
increasing
37.39%,
265.39%
266.27%
compared
to
control
group,
respectively.
Therefore,
flavor,
taste
scores
increased
0.5
1.0
points
Discussion
This
study
confirmed
effectively
improve
evaluation
provided
novel
method
Язык: Английский
Research Progress on the Effect of Fermentation on Flavoring Substances in Cigar Tobacco Leaves
Hans Journal of Agricultural Sciences,
Год журнала:
2024,
Номер
14(10), С. 1151 - 1158
Опубликована: Янв. 1, 2024
Язык: Английский
Contribution of pectin-degrading bacteria to the quality of cigar fermentation: an analysis based on microbial communities and physicochemical components
Frontiers in Microbiology,
Год журнала:
2024,
Номер
15
Опубликована: Ноя. 14, 2024
Objective
This
study
aims
to
investigate
the
effects
of
pectin-degrading
bacteria
on
microbial
community
and
physicochemical
properties
during
fermentation
process
cigar
tobacco,
evaluating
its
potential
in
reducing
green
bitterness
enhancing
aroma.
Methods
By
isolating
screening
bacteria,
high-throughput
sequencing
analysis
were
employed
compare
flora
component
differences
different
treatment
groups
tobacco.
Furthermore,
correlation
was
performed
examine
relationships
between
these
variables.
Results
The
results
showed
that
strains
YX-2
DM-3,
isolated
from
tobacco
variety
“
Yunxue
No.
1
,”
exhibited
strong
abilities.
Phylogenetic
revealed
strain
is
highly
homologous
Bacillus
flexus
,
while
DM-3
siamensis
.
After
fermentation,
addition
significantly
reduced
pectin
content
leaves,
increased
total
sugar
content,
bitterness,
markedly
enhanced
aroma
components.
Notably,
outstanding
performance
production
Maillard
reaction
products.
Microbial
diversity
both
fungi,
especially
TDM3
group,
where
relative
abundance
Pseudomonas
notably
elevated.
Correlation
had
a
significant
positive
with
sugar,
negative
pectin,
indicating
important
role
metabolism
degradation.
Additionally,
fungal
genera
such
as
Cercospora
negatively
correlated
nitrogen,
Eurotium
closely
associated
degradation
accumulation.
Conclusion
found
Pectin-degrading
optimized
structure
improved
notable
Язык: Английский
Analysis of the effects of Bacillus velezensis HJ-16 inoculation on tobacco leaves based on multi-omics methods
Frontiers in Bioengineering and Biotechnology,
Год журнала:
2024,
Номер
12
Опубликована: Дек. 6, 2024
In
this
study,
a
strain
isolated
from
the
surface
of
flue-cured
tobacco
leaves,
identified
as
Язык: Английский