ArticleBMC microbiology2025
Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing.
Article in BMC microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 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
- Microbial-enzyme synergistic treatment stabilizes surface microbial communities and enhances flavor quality during tobacco leaf aging.Bioresources and bioprocessing · 2026Article
- Tea-inspired curing modulates chemical composition, volatile aroma, and sensory quality of flue-cured tobacco leaves.Scientific 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
- 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
- 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
- Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis.Scientific reports · 2025Article
- Fermentation-driven microbial and metabolic shifts in filler tobacco leaves of different grades.Frontiers in microbiology · 2025Article
- Influence of tobacco Flower bud extract on microbial community and aroma quality during cigar leaves fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Unraveling the microbiome-aroma Nexus: a metagenomic and volatile compound analysis of Yunnan cigars.Frontiers in microbiology · 2025Article
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Authors and funding
4 authors.
Funding
Abstract
backgroundThe air-curing process of cigar tobacco leaves is typically conducted in an open environment, involving the participation of various microorganisms. However, the effect of microbial communities during air-curing process on the formation of flavor components remains unclear. Therefore, this study aims to reveal the dynamics of flavor components and microbial community changes, and explore the potential role of microbial communities in flavor formation during the cigar tobacco air-curing process.
resultsHigh-throughput sequencing analysis showed that Pantoea, Sphingomonas and Pseudomonas were the dominant bacterial genera during air-curing process, while Aspergillus was the dominant fungal genus. Subsequently, volatile flavor analysis shows that alkaloids were the most important volatile compounds in cigar leaves, followed by esters, alcohols and aldehydes. Furthermore, 38 characteristic volatile flavor compounds at different periods of air-curing were identified based on PLS-DA in different periods of air-curing. The correlation analysis between microorganisms and flavor components showed that Pantoea and Staphylococcus might promote the flavor formation from browning to post-air-curing and were positively correlated with specific flavor components like phenylacetaldehyde and acetophenone. Phoma, Mycosphaerella, Wallemia, and Cladosporium were identified as key fungal genera influencing flavor formation, as they showed positive correlations with multiple flavor components. These information enrich our understanding of the flavor formation of cigar tobacco during air curing.
conclusionsThere is a complex correlation between the microbial community and the flavor components, which may have a great influence on the flavor formation during the air-curing process of cigar leaves. Bacterial communities have higher species diversity and richness during air-curing, and have more complex correlation characteristics with volatile flavor, which may play more roles in the flavor formation. This study revealed the potential role of microbial community on flavor formation in cigar tobacco air-curing process, and provided guidance for subsequent screening of specific functional microorganisms to improve and stabilize cigar tobacco flavor.
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