ArticleApplied microbiology and biotechnology2024
Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves.
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 24 papers.
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Who cites it
24 citing papers in PubMed, 31 citations in OpenAlex.
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- Packing Density Governs Tobacco Quality Through Microbial Community Assembly and Metabolic Reprogramming.Microorganisms · 2026Article
- Microbial-enzyme synergistic treatment stabilizes surface microbial communities and enhances flavor quality during tobacco leaf aging.Bioresources and bioprocessing · 2026Article
- The role of Bacterial-Fungal interactions in cigar tobacco fermentation: insights from community dynamics and physicochemical correlations.BMC 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
- Constructing enriched stable consortia for enhanced fermentation of cigar tobacco leaves.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
- 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
- Unraveling the microbiological and chemical basis of aroma differences in Great Wall cigars: insights from amplicon sequencing and volatile metabolomics.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
- Characterization of aroma profile and microbial community of cigar tobacco leaves from different aging periods and varieties and their correlations analysis.Bioresources and bioprocessing · 2025Article
- Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing.BMC microbiology · 2025Article
- Influence of tobacco Flower bud extract on microbial community and aroma quality during cigar leaves fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Fermentation-driven microbial and metabolic shifts in filler tobacco leaves of different grades.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
- Unraveling the microbiome-aroma Nexus: a metagenomic and volatile compound analysis of Yunnan cigars.Frontiers in microbiology · 2025Article
- GC-IMS identification of early-warning biomarkers and fungal community dynamics during cigar tobacco mold process.Frontiers in microbiology · 2025Article
- Similarity in the microbial community structure of tobacco from geographically similar regions.Scientific reports · 2024Article
- The impact of fangxian huangjiu on the fermentation quality and microbial community dynamics of cigar wrapper leaves.Frontiers in bioengineering and biotechnology · 2024Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
Abstract
Variations in industrial fermentation techniques have a significant impact on the fermentation of cigar tobacco leaves (CTLs), consequently influencing the aromatic attributes of the resulting cigars. The entire fermentation process of CTLs can be categorized into three distinct phases: phase 1 (CTLs prior to moisture regain), phase 2 (CTLs post-moisture regain and pile fermentation), and phase 3 (CTLs after fermentation and drying). These phases were determined based on the dynamic changes in microbial community diversity. During phase 2, there was a rapid increase in moisture and total acid content, which facilitated the proliferation of Aerococcus, a bacterial genus capable of utilizing reducing sugars, malic acid, and citric acid present in tobacco leaves. In contrast, fungal microorganisms exhibited a relatively stable response to changes in moisture and total acid, with Aspergillus, Alternaria, and Cladosporium being the dominant fungal groups throughout the fermentation stages. Bacterial genera were found to be more closely associated with variations in volatile compounds during fermentation compared to fungal microorganisms. This association ultimately resulted in higher levels of aroma components in CTLs, thereby improving the overall quality of the cigars. These findings reinforce the significance of industrial fermentation in shaping CTL quality and provide valuable insights for future efforts in the artificial regulation of secondary fermentation in CTLs. KEY POINTS: • Industrial fermentation processes impact CTLs microbial communities. • Moisture and total acid content influence microbial community succession in fermentation. • Bacterial microorganisms strongly influence CTLs' aldehyde and ketone flavors over fungi.
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