ArticleMicrobiologyOpen2021
Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation.
Article in MicrobiologyOpen, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 64 papers.
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Who cites it
64 citing papers in PubMed.
- 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
- Article
- Dynamic Changes in Quality Attributes and Microbial Communities of Cigar Tobacco Leaves during Barrel Aging.Applied biochemistry and biotechnology · 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
- The role of Bacterial-Fungal interactions in cigar tobacco fermentation: insights from community dynamics and physicochemical correlations.BMC microbiology · 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
- The influence of chlorogenic acid disinfection on the oral microbiota of alginate impressions.Journal of oral microbiology · 2026Article
- Microbial community assembly in the fermentation of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2026Review
- The role of microorganisms in the conversion of color class aroma precursors to aroma during air-curing of cigar tobacco leaves.Frontiers in microbiology · 2026Article
- Dynamic multi-omics analysis reveals the correlation between aroma compounds and symbiotic microbial community during tobacco leaf aging process.BMC plant biology · 2025Article
- Bacteria dynamics and its correlation with chemical composition changes in tobacco leaves during flue curing.Applied microbiology and biotechnology · 2025Article
- A comparative analysis of the microbiome of cigars produced in the Caribbean and China.Scientific reports · 2025Article
- Integrated Analysis of Proteome and Metabolome Reveals the Basis of Amino Acid Metabolism in Cigar Artificial Fermentation.Applied biochemistry and biotechnology · 2025Article
- Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis.Scientific reports · 2025Article
- Preparation of an exogenous additive from Psoralea corylifolia fruit and its flavor-modifying effects on cigar tobacco leaves.Scientific reports · 2025Article
- Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing.BMC microbiology · 2025Article
- Unraveling the microbiome-aroma Nexus: a metagenomic and volatile compound analysis of Yunnan cigars.Frontiers in microbiology · 2025Article
- Fermentation-driven microbial and metabolic shifts in filler tobacco leaves of different grades.Frontiers in microbiology · 2025Article
4 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cigar tobacco leaves (CTLs) contain abundant bacteria and fungi that are vital to leaf quality during fermentation. In this study, artificial fermentation was used for the fermentation of CTLs since it was more controllable and efficient than natural aging. The bacterial and fungal community structure and composition in unfermented and fermented CTLs were determined to understand the effects of microbes on the characteristics of CTLs during artificial fermentation. The relationship between the chemical contents and alterations in the microbial composition was evaluated, and the functions of bacteria and fungi in fermented CTLs were predicted to determine the possible metabolic pathways. After artificial fermentation, the bacterial and fungal community structure significantly changed in CTLs. The total nitrate and nicotine contents were most readily affected by the bacterial and fungal communities, respectively. FAPROTAX software predictions of the bacterial community revealed increases in functions related to compound transformation after fermentation. FUNGuild predictions of the fungal community revealed an increase in the content of saprotrophic fungi after fermentation. These data provide information regarding the artificial fermentation mechanism of CTLs and will inform safety and quality improvements.
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