ArticleArchives of microbiology2022
Effects of Bacillus subtilis subsp. on the microbial community and aroma components of flue-cured tobacco leaves based on metagenome analysis.
Article in Archives of microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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19 citing papers in PubMed, 25 citations in OpenAlex.
- Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 2026Article
- Exploring the potential of tobacco microorganisms for enhancing the flavor of naturally fermented essential oils.Frontiers in microbiology · 2026Article
- Comparative analysis of microbial succession and biochemical changes in cigar tobacco filler and wrapper leaves during fermentation.Frontiers in microbiology · 2026Article
- A novel recombinant oligogalacturonide lyase fromFrontiers in bioengineering and biotechnology · 2026Article
- 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
- Isolation of enzyme-producing microbial strains and their effects on the color and quality of tobacco stems.BMC plant biology · 2025Article
- Microbacterium testaceum facilitates polysaccharide decomposition during post-harvest aging of tobacco leaves by recruiting keystone bacterial taxa.Advanced biotechnology · 2025Article
- Bacteria dynamics and its correlation with chemical composition changes in tobacco leaves during flue curing.Applied microbiology and biotechnology · 2025Article
- Integrated metabolomics and metagenomics reveal plant-microbe interactions driving aroma differentiation in flue-cured tobacco leaves.Frontiers in plant science · 2025Article
- Shaping the future of tobacco through microbial insights: a review of advances and applications.Frontiers in bioengineering and biotechnology · 2025Review
- 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
- 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
- Effects ofFrontiers in bioengineering and biotechnology · 2024Article
- Analysis of the effects ofFrontiers in bioengineering and biotechnology · 2024Article
- Screening, identification, and mechanism analysis of starch-degrading bacteria during curing process in tobacco leaf.Frontiers in bioengineering and biotechnology · 2024Article
- Effects ofFrontiers in microbiology · 2024Article
- Analysis of differences in tobacco leaf microbial communities after redrying in Chinese provinces and from abroad.AMB Express · 2023Article
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Authors and funding
7 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
To improve the sensory quality of aged flue-cured tobacco (FCT), Bacillus subtilis subsp, H11 was inoculated on aged FCT leaves named Pingdingshan DCFB. The metagenome and thecharacteristic aroma substances of aged FCT with different fermentation times (0 h, 12 h, 24 h, and 36 h) were systematically analyzed. The results showed that the content of aroma components and sensory quality of aged FCT were significantly improved when the strain was treated at 35 °C with 25% moisture for 24 h. The inoculation of H11 had a strong influence on the microbial composition and metabolism of the aged FCT leaf surface. Five microorganisms Pantoea (35.04%, 20.12-56.95%), Enterobacter (22.16, 13.60-39.82%), Pseudomonas (12.12, 3.13-26.17%), Terribacillus (8.00%, 4.65-13.01%) and Bacillus (6.54%, 0.67-16.96%) accounted for the largest proportion during the process of fermentation. The content of most neutral flavor components such as ketones and aldehydes in FCT after fermentation was higher than that priorto fermentation. After 24 h fermentation, 3-furfural, 5-methylfurfural, dihydrokiwi lactone and megalotrienone increased by 71.42%, 49.19%, 21.09%, and 10.56%, respectively. Correlation analysis between groups showed that Pseudomonas was significantly correlated with (E, E)-2, 4-heptadienal (P < 0.05), Franconibacter was correlated with damascus ketone (P < 0.05), and Terribacillus was related to the production of β-citral (P < 0.05). GH9 may be involved in the formation of damasone (P < 0.05), and 4-cyclopentene-1, 3-dione was significantly correlated with glycoside hydrolase family 5 (GH5) (P < 0.05). The correlation between 4-oxyisophorone and GH31, GH103, GH73, and GH3 was significant (P < 0.05). Microorganisms and GHs may play important roles in FCT fermentation.
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