ArticleBioresources and bioprocessing2023
Tobacco microbial screening and application in improving the quality of tobacco in different physical states.
Article in Bioresources and bioprocessing, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 40 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
- Article
- Functional Characterisation of HAIRPLUS (NtHAP) Genes Involved in Trichome Development and Specialised Metabolism of Tobacco.Plant biotechnology journal · 2026Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 2026Article
- Enhancing tobacco quality through microbial-enzymatic processing: mechanisms, applications, and future perspectives.Frontiers in bioengineering and biotechnology · 2026Review
- 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
- Integrated Analysis of Proteome and Metabolome Reveals the Basis of Amino Acid Metabolism in Cigar Artificial Fermentation.Applied biochemistry and biotechnology · 2025Article
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 2025Article
- Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging.Frontiers in plant science · 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 and evaluation of aFrontiers in bioengineering and biotechnology · 2025Article
- Similarity in the microbial community structure of tobacco from geographically similar regions.Scientific reports · 2024Article
- Roles of cigar microbes in flavor formation during roasted-rice leachate fermentation.Applied microbiology and biotechnology · 2024Article
- Article
- Integrated characterization of filler tobacco leaves: HS-SPME-GC-MS, E-nose, and microbiome analysis across different origins.Bioresources and bioprocessing · 2024Article
- Analysis of the effects ofFrontiers in bioengineering and biotechnology · 2024Article
- Contribution of pectin-degrading bacteria to the quality of cigar fermentation: an analysis based on microbial communities and physicochemical components.Frontiers in microbiology · 2024Article
- Characterization techniques for tobacco and its derivatives: a systematic review.Frontiers in chemistry · 2024Review
- Effects ofFrontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
The first-cured tobacco contains macromolecular substances with negative impacts on tobacco products quality, and must be aged and fermented to mitigate their effects on the tobacco products quality. However, the natural fermentation takes a longer cycle with large coverage area and low economic efficiency. Microbial fermentation is a method to improve tobacco quality. The change of chemical composition of tobacco during the fermentation is often correlated with shapes of tobacco. This study aimed to investigate the effects of tobacco microorganisms on the quality of different shapes of tobacco. Specifically, Bacillus subtilis B1 and Cytobacillus oceanisediminis C4 with high protease, amylase, and cellulase were isolated from the first-cured tobacco, followed by using them for solid-state fermentation of tobacco powder (TP) and tobacco leaves (TL). Results showed that strains B1 and C4 could significantly improve the sensory quality of TP, enabling it to outperform TL in overall texture and skeleton of tobacco products during cigarette smoking. Compared with the control, microbial fermentation could increase reducing sugar; regulate protein, starch, and cellulose, reduce nicotine, improve total aroma substances, and enable the surface of fermented TP and TL to be more loose, wrinkled, and porous. Microbial community analysis indicated that strains B1 and C4 could change the native structure of microbial community in TP and TL. LEfSe analysis revealed that the potential key biomarkers in TP and TL were Bacilli, Pseudonocardia, Pantoea, and Jeotgalicoccus, which may have cooperative effects with other microbial taxa in improving tobacco quality. This study provides a theoretical basis for improving tobacco fermentation process for better cigarettes quality.
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