Effects of fermentation chamber temperature on microbes and quality of cigar wrapper tobacco leaves

Ren, Mengjuan; Qin, Yanqing; Zhang, Lanyue; Zhao, Yuanyuan; Zhang, Ruina; Shi, Hongzhi

doi:10.1007/s00253-023-12750-7

Cited by 10 publications

(3 citation statements)

References 57 publications

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“…S2). Consistent with our findings, previous studies have shown that the main microbial communities of tobacco leaf fermentation include Pseudomonas, Bacillus, Methylobacterium, Acinetobacter, Sphingomonas, Neophaeosphaeria and Cladosporium (Zhang et al 2020;Ren et al 2023). Microorganisms play an important role in the fermentation process of cigar tobacco leaves, and are affected by moisture, temperature, enzymes and physicochemical properties.…”

Section: Discussionsupporting

confidence: 91%

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Zhang,

Zhao,

et al. 2023

AMB Expr

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Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds. We investigated the dynamics of metabolite profiles, bacterial and fungal communities and their interactions during fermentation using cigar leaves from three geographic regions. The results showed that the contents of total sugar, reducing sugar, starch, cellulose, lignin, pectin, polyphenol and protein in cigar tobacco leaves was significantly decreased during fermentation. Notably, the furfural, neophytadiene, pyridine, benzyl alcohol, geranylacetone, 3-hydroxy-2-butanone, N-hexanal, 3-Methyl-1-butanol and 2,3-pentanedione were important features volatile aroma compounds during fermentation. The α-diversity of fungi and bacteria initially increased and then decreased during fermentation. An analysis of variance showed that microbial diversity was influenced by fermentation stages and growing locations, in which the all stages had greater impacts on α- and β-diversity than all regions. Microbiome profiling had identified several core bacteria including Sphingomonas, Bacillus, Staphylococcus, Pseudomonas, Ralstonia, Massilia and Fibrobacter. Fungal biomarkers included Aspergillus, Penicillium, Fusarium, Cladosporium and Trichomonascus. Interestingly, the molecular ecological networks showed that the core taxa had significant correlations with metabolic enzymes and physicochemical properties; bacteria and fungi jointly participated in the carbohydrate and nitrogen compound degrading and volatile aroma compound chemosynthesis processes during fermentation. These studies provide insights into the coupling of material conversion and microbial community succession during leaf fermentation. Graphical abstract

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Section: Discussionsupporting

confidence: 91%

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Zhang,

Zhao,

et al. 2023

AMB Expr

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“…For analysis of the total nitrogen (TN), total phosphorus (TP), total alkaloids (TA), amylum, protein, pH, petroleum ether extract (PEE), and total free amino acids (TFAA), the samples were pulverized in liquid nitrogen using a mortar and pestle and stored in an ultra-low-temperature freezer at −80°C. Table 1 lists the methods and equipment used for these determinations ( Jia et al, 2023 ; Ren et al, 2023 ).…”

Section: Methodsmentioning

confidence: 99%

Analyzing the quality differences between healthy and moldy cigar tobacco leaves during the air-curing process through fungal communities and physicochemical components

Fu,

Song,

Cui

et al. 2024

Front. Microbiol.

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IntroductionThe air-curing process of cigar tobacco, as a key step in enhancing the quality of cigars, is often susceptible to contamination by mold spores, which severely constrains the quality of cigar tobacco.MethodsThis study employed high-throughput Illumina sequencing technology and a continuous flow analysis system to analyze the differences between the microbial communities and physicochemical components of moldy and healthy cigar tobacco leaves. Furthermore, correlation analysis was performed to reveal the impact of mold on the quality of cigar tobacco.ResultsThe differences between the microbial flora and physicochemical compositions of moldy (MC) and healthy (HC) tobacco leaves were analyzed, revealing significant disparities between the two groups. Aspergillus spp. represented the dominant mold in MC, with nine out of twelve isolated molds showing higher quantities on MC than on HC. Mold contamination notably decreased the total nitrogen (TN), total phosphorus (TP), total alkaloids (TA), starch, protein, and flavor constituents while increasing the total fatty acid esters (TFAA), which was accompanied by a shift towards weakly acidic pH in the leaves. Fungal community analysis indicated a significant reduction in the fungal operational taxonomic unit (OUT) numbers and diversity indices in MC, contrasting with the bacterial trends. Aspergillus exhibited significantly higher relative abundance in MC, with LEfSe analysis pinpointing it as the primary driver of differentiation. Furthermore, significant negative correlations were observed between Aspergillus and TP, starch, TA, and protein, while a significant positive association was evident with TFAA. Network analysis underscored the pivotal role of Aspergillus as the species influencing disparities between HC and MC, with its abundance serving as a critical determinant during the air-curing process.DiscussionThis study elucidated substantial quality distinctions between MC and HC during air-curing, with Aspergillus emerging as the key species contributing to leaf mold.

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“…Studies on the mechanism of cigar production technology often focus on the fermentation and air-drying stages, since these two processes exhibit observable physical and chemical changes in tobacco leaves, especially the color and elasticity of tobacco leaves ( Liu et al, 2021 ; Ren et al, 2023 ). Researchers typically investigated alterations in major chemical components such as aroma compounds, nicotine content, sugar content, as well as the succession patterns of microbial communities during these stages.…”

Section: Introductionmentioning

confidence: 99%

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Hu,

Cai,

Jia

et al. 2023

Front. Bioeng. Biotechnol.

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Introduction: Aging is an important process to improve the quality of cigar, but the effect of aging with media on cigar has not been reported.Therefore, this study aimed to prepare different aging media and clarify the influence of media on cigar quality.Methods: Effective media were first screened by sensory evaluation, then the effects of aging media on the chemical composition and microbial community of cigar were investigated.Results: The results showed that: 1) As aging media, coffee formula and cocoa formula could optimize the smoke and aroma characteristics of cigar, and 30 days was the appropriate period for cigar aging. 2) Aging with coffee or cocoa media could increase the content of amino acids, non-volatile organic acids, malic acid and aroma components. Particularly, the content of aroma components increased from 2.48 mg g−1 (W-30) to 3.21 mg g−1 (C-30) and 3.70 mg g−1 (K-30), respectively. 3) Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigar.Discussion: In this study, the influence of aging media on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies to improve cigar quality.

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Effects of fermentation chamber temperature on microbes and quality of cigar wrapper tobacco leaves

Cited by 10 publications

References 57 publications

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Analyzing the quality differences between healthy and moldy cigar tobacco leaves during the air-curing process through fungal communities and physicochemical components

Sensory attributes, chemical and microbiological properties of cigars aged with different media

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