ArticleFrontiers in bioengineering and biotechnology2025
Effects of different fermentation temperatures on microbiomes of cigar tobacco leaves.
Article in Frontiers in bioengineering and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- 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
- 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
- Non-targeted metabolomics data from solid fermented tobacco leaves derived fromMicrobiology resource announcements · 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
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Authors and funding
8 authors.
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Abstract
Introduction: Microbiomes of cigar tobacco leaves play a pivotal role during the fermentation, and fermentation temperature is a key factor in shaping the structure and function of the microbial community. This study aimed to investigate the effects of different temperatures (30°C, 35°C, 40°C, 45°C, and 50°C) on the microbiomes of cigar tobacco leaves, providing insights into the complex interactions among temperature, microbes, and physicochemical metabolites. Methods: Firstly, the physicochemical metabolites of cigar tobacco leaves under various fermentation temperatures were detected by gas chromatography-mass spectrometry. Subsequently, the impacts of different temperatures on microbial biomass and community structure were revealed by quantitative real-time PCR and amplicon sequencing, and the biomarkers at different fermentation temperatures were identified by LEfSe analysis. Finally, the functional potential of microbes was predicted by correlation analysis. Results: The bacterial biomass increased initially and peaked at 8.4 × 10 Discussion: This study revealed the unique microbial community structure shaped at different temperatures and its potential correlation with physicochemical metabolites. These findings will help to further optimize the fermentation process of cigar tobacco leaves and develop functional microorganisms suitable for different fermentation temperatures.
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