ArticleFrontiers in microbiology2026
Exploring the potential of tobacco microorganisms for enhancing the flavor of naturally fermented essential oils.
Article in Frontiers in microbiology, 2026. 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
To isolate and characterize aroma-producing microorganisms from tobacco and evaluate their fermentation potential, 12 strains obtained from tobacco leaves and root soil were identified as members of the genera Enterobacter, Burkholderia, and Pseudomonas. High amylase activity was detected in most Enterobacter and Pseudomonas strains, whereas low cellulase activity and limited ethanol tolerance were generally recorded across all isolates. A total of 174 volatile compounds were detected by HS-SPME-GC-MS, among which alcohols were the most abundant class. Seventy-four odor-active compounds were identified by relative odor activity value analysis, with ketones (2,3-butanedione) and aldehydes ((E, E)-2,4-Decadienal, (E)-2-nonenal) being highlighted as key contributors to sweetness, fatty, and green aroma. The strains were categorized into two metabolic aroma types: ketone type, aldehyde type, which were associated with pyruvate and lipoxygenase pathways. It was demonstrated that microbial metabolic specificity determines aroma profiles, thereby providing a foundation for targeted flavor design through strategic strain selection.
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