ArticleApplied microbiology and biotechnology2024
Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins.
Article in Applied microbiology 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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25 citing papers in PubMed, 35 citations in OpenAlex.
- Microbial-enzyme synergistic treatment stabilizes surface microbial communities and enhances flavor quality during tobacco leaf aging.Bioresources and bioprocessing · 2026Article
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- Comparative metabolomic of cigar tobacco leaves: A preliminary investigation of potential discriminatory metabolites between Yunnan and Foreign.Biochemistry and biophysics reports · 2026Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 2026Article
- Article
- Microbial community assembly in the fermentation of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2026Review
- Constructing enriched stable consortia for enhanced fermentation of cigar tobacco leaves.Frontiers in microbiology · 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
- Isolation of enzyme-producing microbial strains and their effects on the color and quality of tobacco stems.BMC plant biology · 2025Article
- Sustainable lentil intensification in rice-fallow systems through bioaugmentation with atypical rhizobia and endophytes modulates rhizosphere and nodule microbiome dynamics.BMC plant biology · 2025Article
- A comparative analysis of the microbiome of cigars produced in the Caribbean and China.Scientific reports · 2025Article
- Foliar microbiota confers deeper color of fermented cigar wrapper under additional fermented bacteria.Bioresources and bioprocessing · 2025Article
- Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis.Scientific reports · 2025Article
- Integrated microbiology and metabolomics analysis reveal the fermentation process and the flavor development in cigar tobacco leaf.Microbiology spectrum · 2025Article
- Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing.BMC microbiology · 2025Article
- Isolation and evaluation of aFrontiers in bioengineering and biotechnology · 2025Article
- Effects and mechanisms of fermentation media on sensory qualities, nonvolatile components, and microbiota in cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2025Article
- Unraveling the microbiome-aroma Nexus: a metagenomic and volatile compound analysis of Yunnan cigars.Frontiers in microbiology · 2025Article
- Application of starch-degradation bacteria in cigar tobacco leaf fermentation: effects on starch degradation, microbial communities and metabolic pathways.Frontiers in microbiology · 2025Article
- Effects of different fermentation temperatures on microbiomes of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2025Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
To elucidate the significant influence of microorganisms on geographically dependent flavor formation by analyzing microbial communities and volatile flavor compounds (VFCs) in cigar tobacco leaves (CTLs) obtained from China, Dominica, and Indonesia. Microbiome analysis revealed that the predominant bacteria in CTLs were Staphylococcus, Aerococcus, Pseudomonas, and Lactobacillus, while the predominant fungi were Aspergillus, Wallemia, and Sampaiozyma. The microbial communities of CTLs from different origins differed to some extent, and the diversity and abundance of bacteria were greater than fungi. Metabolomic analysis revealed that 64 VFCs were identified, mainly ketones, of which 23 VFCs could be utilized to identify the geographical origins of CTLs. Sixteen VFCs with OAV greater than 1, including cedrol, phenylacetaldehyde, damascone, beta-damascone, and beta-ionone, play important roles in shaping the flavor profile of CTLs from different origins. Combined with the correlation analysis, bacterial microorganisms were more closely related to key VFCs and favored a positive correlation. Bacillus, Vibrio, and Sphingomonas were the main flavor-related bacteria. The study demonstrated that the predominant microorganisms were essential for the formation of key flavor qualities in CTLs, which provided a theoretical reference for flavor control of CTLs by microbial technology. KEY POINTS: • It is the high OAV VFCs that determine the flavor profile of CTLs. • The methylerythritol phosphate (MEP) pathway and the carotenoid synthesis pathway are key metabolic pathways for the formation of VFCs in CTLs. • Microbial interactions influence tobacco flavor, with bacterial microorganisms contributing more to the flavor formation of CTLs.
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