ArticleBMC microbiology2024
Fermentation process of tobacco leaves drives the specific changes of microbial community.
Article in BMC microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- 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
- Packing Density Governs Tobacco Quality Through Microbial Community Assembly and Metabolic Reprogramming.Microorganisms · 2026Article
- 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
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Authors and funding
12 authors.
Funding
Abstract
backgroundThe changes of microbial community on tobacco leaves are affected by several factors during fermentation. However, the relative contribution of different factors in determining microbial community is not clear. This study investigated the effects of fermentation time (fermentation for 0, 3, 6, 9 and 12 months), leaf position (middle and top tobacco leaves) and fermentation site (Longyan and Xiamen warehouses) on bacterial community of tobacco leaves using 16 S rDNA sequencing.
resultsThe results demonstrated that fermentation time had a much stronger impact on bacterial diversity, composition, co-occurrence network and functional profiles than leaf position and fermentation site. With the fermentation progressed, the difference of bacterial community between middle and top tobacco leaves was gradually reduced or even disappeared. The bacterial community diversity and network complexity at three, six and nine months of fermentation were significantly lower than those at fermentation initiation. Specific bacterial genera with desired functions were recruited at different fermentation stages, such as Terribacillus, Pantoea and Franconibacter at three or six months of fermentation and Pseudomonas at nine months of fermentation. The recruited microorganisms would form biofilms on tobacco leaves and compete for polysaccharide or protein substances to accelerate the degradation of tobacco macromolecular substances.
conclusionsIn conclusion, fermentation time was an important factor in determining the composition and function of microbial community on tobacco leaves during the fermentation process.
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