ArticleBMC microbiology2020
Influence of microbiota and metabolites on the quality of tobacco during fermentation.
Article in BMC microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 63 papers.
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Who cites it
63 citing papers in PubMed, 117 citations in OpenAlex.
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- Insights into volatile flavoromics and microbiomics for sensory quality improvement of flue-cured tobacco leaves fermented with Bacillus subtilis DB-15.Bioresources and bioprocessing · 2026Article
- Hyperin application modulates leaf bacterial communities and reduces tobacco-specific nitrosamines in air-cured Burley tobacco.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Dynamic changes of volatile substances and their driving factors during curing and fermentation of Hainan cigar.Bioresources and bioprocessing · 2026Article
- Microbial-enzyme synergistic treatment stabilizes surface microbial communities and enhances flavor quality during tobacco leaf aging.Bioresources and bioprocessing · 2026Article
- Characterization of a thermotolerant strain inhibiting tobacco-specific nitrosamines in cigar fermentation.World journal of microbiology & biotechnology · 2026Article
- Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 2026Article
- Unraveling the microbiological and chemical basis of aroma differences in Great Wall cigars: insights from amplicon sequencing and volatile metabolomics.Frontiers in microbiology · 2026Article
- Interaction between microorganisms and flavour products during cigar fermentation promoted by citrus Reticulata-"Chenpi" derivedFrontiers in bioengineering and biotechnology · 2026Article
- Enhancing tobacco quality through microbial-enzymatic processing: mechanisms, applications, and future perspectives.Frontiers in bioengineering and biotechnology · 2026Review
- Isolation of enzyme-producing microbial strains and their effects on the color and quality of tobacco stems.BMC plant biology · 2025Article
- Non-targeted metabolomics data from solid fermented tobacco leaves derived fromMicrobiology resource announcements · 2025Article
- Characterization of aroma profile and microbial community of cigar tobacco leaves from different aging periods and varieties and their correlations analysis.Bioresources and bioprocessing · 2025Article
- Foliar microbiota confers deeper color of fermented cigar wrapper under additional fermented bacteria.Bioresources and bioprocessing · 2025Article
- Preparation of an exogenous additive from Psoralea corylifolia fruit and its flavor-modifying effects on cigar tobacco leaves.Scientific reports · 2025Article
- Optimization of Fermentation Conditions for the Production of 2,3,5-Trimethylpyrazine by RecombinantMicroorganisms · 2025Article
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Multiomics provides insights into dynamic changes of aromatic profile during flue-curing process in tobacco (Nicotiana tabacum L.) leaves.BMC plant biology · 2025Article
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 2025Article
3 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundTo explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation.
methodsTobacco leaves were fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, respectively. For identification of the best fermentation temperature, physicochemical properties and sensory quality of fermented tobacco were investigated. Subsequently, based on the appropriate temperature, 16 s rRNA sequencing and metabolomics analysis of tobacco were performed to monitor the change of microbes and metabolites during fermentation process (from 2 to 6 weeks).
resultsSensory quality analysis indicated that fermentation at 45 °C for 6 weeks represented the optimum condition. Metabolomics analysis showed that a total of 415 metabolites were annotated. The increase of fermentation period led to significant changes of metabolites. Results revealed an increase in concentration of L-phenylalanine and sphingosine as well as decreased concentration of betaine and phytosphingosine with the prolongation of fermentation period (2 to 6 weeks). Distinct changes in the microbiota were also observed with prolongation of the fermentation time. Results revealed that Pseudomonas, Pantoea, and Burkholderia were dominant bacteria in fermentation at 45 °C for 6 weeks. With the extension of the fermentation time, the abundance of Pseudomonas increased, while that of Sphingomonas and Methylobacterium decreased. Furthermore, microbiota profiles were tightly relevant to the altered metabolites, especially compounds involved in the sphingolipid metabolism.
conclusionSuitable fermentation conditions were 45 °C for 6 weeks; phytosphingosine and sphingosine might affect tobacco fermentation via the sphingolipid metabolism pathway. This study provides a theoretical basis for guiding tobacco fermentation and gives insights into reducing harmful substances during tobacco fermentation.
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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.