ArticleFrontiers in bioengineering and biotechnology2025
Effects and mechanisms of fermentation media on sensory qualities, nonvolatile components, and microbiota in 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. Not yet cited in PubMed.
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Abstract
Introduction: Medium fermentation is crucial for improving the quality and industrial value of cigar tobacco leaves (CTLs); however, its effect varies by variety. This study examined two CTLs (Dexue No. 1 from Shifang, Sichuan Province, and Chuxue No. 14 from Enshi, Hubei Province) using three fermentation media. Methods: The effects that different media have on the sensory quality, chemical composition, microbial communities, and metabolism of CTLs were explored to reveal the mechanisms underlying quality differences. Results: Results indicated that the effect different fermentation media have on the same type of CTL was less pronounced than that which a single medium had on different CTLs. The use of fermentation media altered the nonvolatile components and microbiota of the CTLs. Specifically, fermentation reduced the total polyphenol, neochlorogenic acid, and scopoletin content in Enshi CTLs, but increased the total amino acid and polyphenol content, including threonine, alanine, proline, and cryptochlorogenic acid, in Shifang CTLs. Among the six dominant microbes identified, only Conclusion: Both fermentation medium and production area characteristics jointly influenced CTLs quality.
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