ArticleApplied biochemistry and biotechnology2024
Solid-State Fermentation Improves Tobacco Leaves Quality via the Screened Bacillus subtilis of Simultaneously Degrading Starch and Protein Ability.
Article in Applied biochemistry and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 26 citations in OpenAlex.
- Article
- 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
- Temperature-associated microbial succession and volatile flavor compound dynamics during cigar tobacco leaf fermentation.Bioresources and bioprocessing · 2026Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 2026Article
- Constructing enriched stable consortia for enhanced fermentation of cigar tobacco leaves.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
- Interaction between microorganisms and flavour products during cigar fermentation promoted by citrus Reticulata-"Chenpi" derivedFrontiers in bioengineering and biotechnology · 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
- Controlling mildew of tobacco leaf by Bacillus amyloliquefaciens ZH-2 and its effect on storage quality of tobacco leaf.Scientific reports · 2025Article
- Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria.Applied biochemistry and biotechnology · 2025Article
- Isolation of indigenousFrontiers in microbiology · 2025Article
- Microbial community succession during tobacco fermentation reveals a flavor-improving mechanism.Frontiers in bioengineering and biotechnology · 2025Article
- Article
- Similarity in the microbial community structure of tobacco from geographically similar regions.Scientific reports · 2024Article
- Complete genome sequencing of Enterobacter ludwigii strain T977 revealed its great ability for starch degradation of Nicotiana tabacum L. Yunyan 97.BMC microbiology · 2024Article
- Analyzing the Effect of Microbial Consortia Fermentation on the Quality of HnB by Untargeted Metabolomics.Journal of microbiology and biotechnology · 2024Article
- Genetic identification and expression optimization of a novel protease HapR fromFrontiers in bioengineering and biotechnology · 2024Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
Abstract
The process of tobacco aging plays a significant role in enhancing the smoking experience by improving the flavor and quality of tobacco leaves. During natural aging, the metabolic activity of the microbes on the surface of tobacco leaves will be greatly changed. Besides, starch and protein are two of the main macromolecular compounds causing the poor smoking quality of tobacco leaves which to be degraded for better tobacco quality. In this study, a bacterium with the simultaneously degrading ability of starch (degradation rate of 33.87%) and protein (degradation rate of 20%) has been screened out from high-class tobacco leaf and then inoculated into low-class tobacco leaf by solid-state fermentation for quality improvement. The changes in components related to carbon and nitrogen showed that the strain had an obvious effect on the quality improvement of tobacco leaves. After that, GC-MS analyses displayed the volatile flavor compounds which become rich and the flavor has been improved. It has been proved that inoculation solid-state fermentation by dominant strain could improve tobacco quality, as well as instead of the traditional natural aging process which greatly shortens the aging process. The work also offers a helpful strategy for solid-state products for deep 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.