ArticleFrontiers in microbiology2023
Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed, 42 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
- Complete genome sequence ofMicrobiology resource announcements · 2026Article
- Regional metabolomic profiling reveals lipid metabolic signatures associated with oil content in flue-cured tobacco.Frontiers in plant science · 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
- Interaction between microorganisms and flavour products during cigar fermentation promoted by citrus Reticulata-"Chenpi" derivedFrontiers in bioengineering and biotechnology · 2026Article
- Effects of moisture-preserving yellowing process optimization on cell physiology and post-curing chemical composition.BMC plant biology · 2025Article
- Microbacterium testaceum facilitates polysaccharide decomposition during post-harvest aging of tobacco leaves by recruiting keystone bacterial taxa.Advanced biotechnology · 2025Article
- Integrated Multi-Omics Analysis Reveals Microbial Community Restructuring and its Role in Key Carbohydrate Metabolic Pathways During Tobacco Leaf Curing.Microbial ecology · 2025Article
- The Bayesian mixture expert recognition model for tobacco leaf curing stages based on feature fusion.Plant methods · 2025Article
- Article
- Controlling mildew of tobacco leaf by Bacillus amyloliquefaciens ZH-2 and its effect on storage quality of tobacco leaf.Scientific reports · 2025Article
- Efficient expression of a novelFrontiers in microbiology · 2025Article
- Isolation of indigenousFrontiers in microbiology · 2025Article
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 2025Article
- Fermentation-driven microbial and metabolic shifts in filler tobacco leaves of different grades.Frontiers in microbiology · 2025Article
- Decoding honey-sweet flavored flue-cured tobacco from Guizhou with data science and flavoromics by volatile and cell wall components.Frontiers in chemistry · 2025Article
- Article
- Application of starch-degradation bacteria in cigar tobacco leaf fermentation: effects on starch degradation, microbial communities and metabolic pathways.Frontiers in microbiology · 2025Article
- Study on quality enhancement during cigar tobacco fermentation byFrontiers in microbiology · 2025Article
- Microbial community succession during tobacco fermentation reveals a flavor-improving mechanism.Frontiers in bioengineering and biotechnology · 2025Article
Corrections and comments
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Authors and funding
13 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch is an essential factor affecting the quality of flue-cured tobacco, and high starch content can affect the sensory quality and safety. Recently, the degradation of macromolecules in tobacco raw materials by using additional microorganisms to improve their intrinsic quality and safety has become a new research hotspot in the tobacco industry. However, the technical maturity and application scale are limited. Our study analyzed the correlation between microbial community composition and volatile components on the surface of tobacco leaves from 14 different grades in Fujian tobacco-producing areas. The PICRUSt software was utilized to predict the function of the microbial community present in tobacco leaves. Furthermore, dominant strains that produced amylase were screened out, and an enzyme solution was prepared to enhance the flue-cured tobacco flavor. Changes in the content of macromolecules and volatile components were determined, and sensory evaluations were conducted to assess the overall quality of the tobacco leaves. The results showed that the dominant bacterial genera on the surface of Fujian tobacco leaves were
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