ArticleFrontiers in microbiology2025
Diversity of microbial communities in cigar filler leaves with different initial water contents analyzed based on high-throughput sequencing technology.
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Temperature-associated microbial succession and volatile flavor compound dynamics during cigar tobacco leaf fermentation.Bioresources and bioprocessing · 2026Article
- Microbial community assembly in the fermentation of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2026Review
- Application of ultrasound-assisted atomized plasma-activated water to improve the quality properties of grapes.Ultrasonics sonochemistry · 2025Article
- Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis.Scientific reports · 2025Article
- Influence of tobacco Flower bud extract on microbial community and aroma quality during cigar leaves fermentation.Frontiers in bioengineering and biotechnology · 2025Article
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8 authors.
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Abstract
Introduction: To study the composition and succession of bacterial and fungal communities during the fermentation of cigar filler leaves with varying initial water contents, high-throughput sequencing technology was used to sequence the bacterial 16SrRNA genes and fungal ITS1 genes from cigar tobacco leaf samples. This was followed by analyses of microbial Results: The diversity and richness of microbial communities decreased over time during fermentation under different water content conditions. Among the 18 cigar filler leaf samples, the predominant phyla identified were Conclusion: The initial water content of cigar tobacco leaves influenced the structure and relative abundance of microbial communities during fermentation. While the microbial community exhibited a similar structural composition, there were notable differences in relative abundance. The functional prediction results from PICRUSt indicated that the differences in predicted functional species among samples were minimal, whereas the variations in the abundance of functional species were more pronounced across different fermentation stages and initial water contents.
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