ArticleApplied and environmental microbiology2007
Microbial community structure and dynamics of dark fire-cured tobacco fermentation.
Article in Applied and environmental microbiology, 2007. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 48 papers.
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Who cites it
48 citing papers in PubMed, 118 citations in OpenAlex.
- Characterization of a thermotolerant strain inhibiting tobacco-specific nitrosamines in cigar fermentation.World journal of microbiology & biotechnology · 2026Article
- Discoveries in non-symbiotic environments: Dynamic changes and potential contributions of arbuscular mycorrhizal fungi in cigar tobacco fermentation.Current research in microbial sciences · 2026Article
- Enhancing tobacco quality through microbial-enzymatic processing: mechanisms, applications, and future perspectives.Frontiers in bioengineering and biotechnology · 2026Review
- Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis.Scientific reports · 2025Article
- Bacterial community structure associated with smokeless tobacco reference products under different storage conditions and durations.Frontiers in public health · 2025Article
- Effects of different fermentation temperatures on microbiomes of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2025Article
- Diversity of microbial communities in cigar filler leaves with different initial water contents analyzed based on high-throughput sequencing technology.Frontiers in microbiology · 2025Article
- Similarity in the microbial community structure of tobacco from geographically similar regions.Scientific reports · 2024Article
- 16S rDNA-Based Amplicon Analysis Unveiled a Correlation Between the Bacterial Diversity and Antibiotic Resistance Genes of Bacteriome of Commercial Smokeless Tobacco Products.Applied biochemistry and biotechnology · 2024Article
- Roles of cigar microbes in flavor formation during roasted-rice leachate fermentation.Applied microbiology and biotechnology · 2024Article
- Exploring the Microbial Diversity and Composition of Three Cigar Product Categories.Microbial ecology · 2024Article
- Microbial community and functions involved in smokeless tobacco product: a metagenomic approach.Applied microbiology and biotechnology · 2024Article
- An update on the formation in tobacco, toxicity and carcinogenicity of N'-nitrosonornicotine and 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone.Carcinogenesis · 2024Review
- Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins.Applied microbiology and biotechnology · 2024Article
- Influence of specific tobacco endophyticFrontiers in microbiology · 2024Article
- The impact of gradient variable temperature fermentation on the quality of cigar tobacco leaves.Frontiers in microbiology · 2024Article
- Changes in physicochemical properties and microbial community succession during leaf stacking fermentation.AMB Express · 2023Article
- The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves.Bioresources and bioprocessing · 2023Article
- Microbial and enzymatic changes in cigar tobacco leaves during air-curing and fermentation.Applied microbiology and biotechnology · 2023Article
- Analysis of differences in tobacco leaf microbial communities after redrying in Chinese provinces and from abroad.AMB Express · 2023Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably associated with the following: (i) an increase in temperature, pH, and total microbial population; (ii) a decrease in reducing sugars, citric and malic acids, and nitrate content; and (iii) an increase in oxalic acid, nitrite, and tobacco-specific nitrosamine content. The microbial community structure and dynamics were investigated by culture-based and culture-independent approaches, including denaturing gradient gel electrophoresis and single-strand conformational polymorphism. Results demonstrate that fermentation is assisted by a complex microbial community, changing in structure and composition during the process. During the early phase, the moderately acidic and mesophilic environment supports the rapid growth of a yeast population predominated by Debaryomyces hansenii. At this stage, Staphylococcaceae (Jeotgalicoccus and Staphylococcus) and Lactobacillales (Aerococcus, Lactobacillus, and Weissella) are the most commonly detected bacteria. When temperature and pH increase, endospore-forming low-G+C content gram-positive bacilli (Bacillus spp.) become evident. This leads to a further pH increase and promotes growth of moderately halotolerant and alkaliphilic Actinomycetales (Corynebacterium and Yania) during the late phase. To postulate a functional role for individual microbial species assisting the fermentation process, a preliminary physiological and biochemical characterization of representative isolates was performed.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.