Factors Influencing Tobacco Leaf Quality: an Investigation of the Literature

Mendell, S.; Bourlas, E. C.; DeBardeleben, M. Z.

doi:10.2478/cttr-2013-0537

Cited by 16 publications

(14 citation statements)

References 10 publications

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“…The slightly acidic pH and the mesophilic temperature (RT) promote growth of these groups of microorganisms which are supposed to rapidly metabolize reducing sugars and available malic and citric acids. Organic acids are important constituents of tobacco because they directly influence the pH during fermentation and, consequently, smoke aroma and taste (34). The pH shift from acidic to alkaline values is a hallmark of Toscano cigar tobacco fermentation; it defines the final cigar basic characteristics and distinguishes cigars from cigarettes which are made with acidic nonfermented tobacco.…”

Section: Discussionmentioning

confidence: 99%

“…Undesirable fermentation by-products, such as tobacco-specific nitrosamines (TSNA) (5,20), whose increase in concentration parallels that of nitrite, are generated during fermentation. An additional unpleasant by-product of organic acid metabolism is oxalic acid, which negatively influences the tobacco taste (34). Minimizing the generation of nitrite and TSNA represents a major goal of tobacco fermentation technology.…”

mentioning

confidence: 99%

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Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably associated with the following: (i) an increase in temperature, pH, and total microbial population; (ii) a decrease in reducing sugars, citric and malic acids, and nitrate content; and (iii) an increase in oxalic acid, nitrite, and tobacco-specific nitrosamine content. The microbial community structure and dynamics were investigated by culture-based and cultureindependent approaches, including denaturing gradient gel electrophoresis and single-strand conformational polymorphism. Results demonstrate that fermentation is assisted by a complex microbial community, changing in structure and composition during the process. During the early phase, the moderately acidic and mesophilic environment supports the rapid growth of a yeast population predominated by Debaryomyces hansenii. At this stage, Staphylococcaceae (Jeotgalicoccus and Staphylococcus) and Lactobacillales (Aerococcus, Lactobacillus, and Weissella) are the most commonly detected bacteria. When temperature and pH increase, endospore-forming low-G؉C content gram-positive bacilli (Bacillus spp.) become evident. This leads to a further pH increase and promotes growth of moderately halotolerant and alkaliphilic Actinomycetales (Corynebacterium and Yania) during the late phase. To postulate a functional role for individual microbial species assisting the fermentation process, a preliminary physiological and biochemical characterization of representative isolates was performed.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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“…The amount of this diterpene was higher in the cutter grades than either the leaf or lug grades (Tables 3 and 5 Several studies have identified a positive association between phenolic content and quality (Mendel et al 1984;Kallianos 1976). …”

mentioning

confidence: 94%

Chemical Composition of Representative Grades of Ontario Flue-Cured Tobacco

Court¹,

Hendel²,

Binns³

1987

Can. J. Plant Sci.

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A study was made of the chemical composition of representative commercial grades of Ontario flue-cured tobacco selected at random from the three auction exchanges from the 1978 tobacco crop. comparisons were made with the grade price using the stalk position, color and quility classification ofeach grade. Total alkaloids, reducing sugars, neophytadiene, uqr"orls methanol extracts, nonvolatile organic acids, phenolic constituenis,-fatty acids ind mineral constituents were determined on individual grade samples. In generai, the largest chemical differences were found when comparisons were made on the basis of thJstalk position aspect of the grade classification; however, chemical differences due to the coior classifiiation ofgrades were also often quite large' Except for the mahogany grades differences among the quality classificalion of each grade were usually smallir than differences due to stalk position or color.

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“…Nicotine, protein and carbohydrate, the main chemical components of tobacco leaves, have played an important role in the formation of tobacco quality. Generally, tobacco with balanced nitrogen, nicotine and carbohydrate contents tastes better than that with lower or higher contents (Mendell et al 1984). Although many studies have been reported on different adverse effects of Cd, none has focused on the association between Cd stress and tobacco quality.…”

mentioning

confidence: 99%

Selenium reduces cadmium accumulation and alleviates cadmium-induced quality degradation in tobacco

Liu¹,

Xue²,

Shang³

et al. 2015

Plant Soil Environ.

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A greenhouse pot experiment was conducted using two contrasting tobacco cultivars Guiyan1 (Cd-sensitive) and Yunyan2 (Cd-tolerant) to evaluate the effect of external selenium (Se) on Cd-induced degradation of tobacco quality. Results showed that 3 mg/kg Cd reduced K, Mg, Mn, and Zn contents, but increased Cd, P, Ca, Fe contents in both cultivars. Addition of Se in Cd solution (Cd + Se) dramatically alleviated Cd-deteriorate effects on tobacco quality, markedly reduced Cd concentration, but increased Se and K contents in tobacco leaves compared with Cd alone treatment. Exogenous Se counteracted Cd-induced alterations in carbohydrate, e.g. it significantly depressed Cd-induced increase in total/reducing sugar, and sucrose contents, but elevated the reduced starch content. Furthermore, Se significantly depressed the elevated ratios in reducing sugar/total nitrogen, total sugar/total protein and reducing sugar/nicotine, but elevated total nitrogen/nicotine, which returned near to their control levels.

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Factors Influencing Tobacco Leaf Quality: an Investigation of the Literature

Cited by 16 publications

References 10 publications

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Chemical Composition of Representative Grades of Ontario Flue-Cured Tobacco

Selenium reduces cadmium accumulation and alleviates cadmium-induced quality degradation in tobacco

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