ArticleScientific reports2022
Study on the chemical compositions and microbial communities of cigar tobacco leaves fermented with exogenous additive.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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Who cites it
38 citing papers in PubMed, 56 citations in OpenAlex.
- Dynamic Changes in Quality Attributes and Microbial Communities of Cigar Tobacco Leaves during Barrel Aging.Applied biochemistry and biotechnology · 2026Article
- Characterization of a thermotolerant strain inhibiting tobacco-specific nitrosamines in cigar fermentation.World journal of microbiology & biotechnology · 2026Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 2026Article
- Effects of tangerine peel flavonoids on flavor compounds and microbial communities in cigar tobacco fermentation: insights from ion migration chromatography and microbiomics.Frontiers in microbiology · 2026Article
- Enhancing tobacco quality through microbial-enzymatic processing: mechanisms, applications, and future perspectives.Frontiers in bioengineering and biotechnology · 2026Review
- Microbial community assembly in the fermentation of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2026Review
- Discoveries in non-symbiotic environments: Dynamic changes and potential contributions of arbuscular mycorrhizal fungi in cigar tobacco fermentation.Current research in microbial sciences · 2026Article
- NtispH as a key regulator of glandular trichome development and terpenoid metabolism in tobacco (Nicotiana tabacum).Journal of plant research · 2026Article
- Isolation of enzyme-producing microbial strains and their effects on the color and quality of tobacco stems.BMC plant biology · 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
- Preparation of an exogenous additive from Psoralea corylifolia fruit and its flavor-modifying effects on cigar tobacco leaves.Scientific reports · 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
- Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging.Frontiers in plant science · 2025Article
- Application of starch-degradation bacteria in cigar tobacco leaf fermentation: effects on starch degradation, microbial communities and metabolic pathways.Frontiers in microbiology · 2025Article
- Cyclic dipeptides from endophytic bacteriumFrontiers in microbiology · 2025Article
- Study on quality enhancement during cigar tobacco fermentation byFrontiers in microbiology · 2025Article
- Similarity in the microbial community structure of tobacco from geographically similar regions.Scientific reports · 2024Article
- Fermentation process of tobacco leaves drives the specific changes of microbial community.BMC microbiology · 2024Article
- Analyzing the Effect of Microbial Consortia Fermentation on the Quality of HnB by Untargeted Metabolomics.Journal of microbiology and biotechnology · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation process plays an important role in the biochemical properties and quality of cigar tobacco leaves (CTLs). In industry, exogenous additive (EA) was usually adopted for improving the quality of CTLs during fermentation. However, the mechanism of enhanced quality of CTLs fermented with EA was confused. Herein, the chemical compositions and microbial communities of CTLs during fermentation with EA were analyzed. The increased contents of total nitrogen and total sugar, as well as the improved consumption rate of reducing sugar in CTLs were found with the addition of EA. Besides, fermentation with EA reduced the content of total nonvolatile organic acid, especially unsaturated fatty acid. The contents of total and several representative aroma components were improved. Additionally, the increased abundance of Staphylococcus and decreased abundance of Aspergillus were detected. Combined with the changes of chemical compositions and microbial communities, it was confirmed that the carbohydrates and alcohols originated from EA promote the enrichment of Staphylococcus and accelerate biochemical reactions, such as Maillard reaction and esterification reaction, thus improving the contents and quality of aroma components in CTLs. This study demonstrated the mechanism of enhanced quality of CTLs fermented by EA, which provides more ideas for developing novel and efficient EAs.
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