ArticleArchives of microbiology2021
Bioaugmentation of Bacillus amyloliquefaciens-Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco.
Article in Archives of microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed, 50 citations in OpenAlex.
- 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
- Interaction between microorganisms and flavour products during cigar fermentation promoted by citrus Reticulata-"Chenpi" derivedFrontiers in bioengineering and biotechnology · 2026Article
- Discriminating flue-cured tobacco cultivars based on sensory quality and their underlying volatile and chemical profiles.Frontiers in plant science · 2026Article
- Enhancing tobacco quality through microbial-enzymatic processing: mechanisms, applications, and future perspectives.Frontiers in bioengineering and biotechnology · 2026Review
- Microbacterium testaceum facilitates polysaccharide decomposition during post-harvest aging of tobacco leaves by recruiting keystone bacterial taxa.Advanced biotechnology · 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
- Microbial community succession during tobacco fermentation reveals a flavor-improving mechanism.Frontiers in bioengineering and biotechnology · 2025Article
- Shaping the future of tobacco through microbial insights: a review of advances and applications.Frontiers in bioengineering and biotechnology · 2025Review
- Isolation of indigenousFrontiers in microbiology · 2025Article
- Article
- Effect of microbial communities on flavor profile of Hakka rice wine throughout production.Food chemistry: X · 2024Article
- Metabolomics-based study of chemical compositions in cellulase additives derived from a tobacco-origin Bacillus subtilis and their impact on tobacco sensory attributes.Archives of microbiology · 2024Article
- Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins.Applied microbiology and biotechnology · 2024Article
- Analysis of the effects ofFrontiers in bioengineering and biotechnology · 2024Article
- Introducing CCD1 into isolatedFrontiers in bioengineering and biotechnology · 2024Article
- Degradation and mechanism analysis of protein macromolecules by functional bacteria in tobacco leaves.Frontiers in microbiology · 2024Article
- Multi-omics reveals the phyllosphere microbial community and material transformations in cigars.Frontiers in microbiology · 2024Article
- Effects ofFrontiers in bioengineering and biotechnology · 2024Article
- Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality.Frontiers in bioengineering and biotechnology · 2024Article
- Microbial and enzymatic changes in cigar tobacco leaves during air-curing and fermentation.Applied microbiology and biotechnology · 2023Article
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
Flue-cured tobacco (FCT) with irritating and undesirable flavor must be aged. However, the spontaneous aging usually takes a very long time for the low efficiency. Bioaugmentation with functional strains is a promising method to reduce aging time and improve sensory quality. To eliminate the adverse effect of excessive starch or protein content on the FCT quality, we used the flow cytometry to sort Bacillus amyloliquefaciens LB with high alpha-amylase and Bacillus kochii SC with high neutral protease from the FCT microflora. The mono, co-culture of strains was performed the solid-state fermentation with FCT. Bacillus amyloliquefaciens monoculture for 2 days and Bacillus kochii monoculture for 2.5 days achieved the optimum quality. B. amyloliquefaciens-B. kochii co-culture at a ratio of 3:1 for 2 days of fermentation showed a more comprehensive quality enhancement and higher functional enzyme activity than mono-cultivation. Through OPLS-DA model (orthogonal partial least-squares-discriminant analyzes), there were 38 differential compounds between bioaugmentation samples. In co-cultivation, most of Maillard reaction products and terpenoid metabolites were at a higher level than other samples, which promoted an increase in aroma, softness and a decrease in irritation. This result validated the hypothesis of quality improvement via the co-culture. In our study, we presented a promising bioaugmentation technique for changing the sensory attributes of FCT in a short aging time.
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