Influence of microbiota and metabolites on the quality of tobacco during fermentation

Li, Jingjing; Zhao, Yuanyuan; Qin, Yanqing; Shi, Hongzhi

doi:10.1186/s12866-020-02035-8

Cited by 46 publications

(26 citation statements)

References 36 publications

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“…Previous studies also showed that fermentation increases the production of volatile acids and volatile carbonyl compounds (Yang et al., 2018) by consuming primary and secondary metabolites. Therefore, fermentation induced the structural alteration in polyphenols into aroma compounds through oxidative degradation (Li et al., 2020) which further results in the reduction of phenolic and flavonoids content in between the 96th and 720th hours of fermentation. Whereas, it was physically observed that the aroma of the FB was also noticeably increased in a different interval of time.…”

Section: Resultsmentioning

confidence: 99%

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Bhatt

Dadwal

Padwad

et al. 2021

Food Processing Preservation

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Murraya koenigii L (Curry) leaves, known for its natural polyphenols, possess efficient antioxidant properties that maintain oxidative stress and promote health benefits. Higher content of phenolics (77.00 µg GAE/mg) and flavonoids (21.02 µg RU/mg) was detected in M. koenigii leaves extract along with ultra‐performance liquid chromatography quantification (UPLC) followed by antioxidant activity. The extract exhibited competent anti‐cancer activity against A549 and CHOK1 carcinoma cell lines. Therefore, M. koenigii leaves were utilized to prepare fermented beverage (FB) followed by an assessment of nutritional and phytochemical changes at various time intervals. The study found a significant increase in phenolics, flavonoids, and antioxidant activity in FB, further quantified using UPLC. The quantitative analysis also showed a rapid increase in protein and free amino acid content from 0 to 96th hr with a minor decrease at 720th hr. Thus, Murraya koenigii‐fermented beverage can be a suitable alternative with efficient antioxidant activity. Practical application Presently, food industries are looking forward to develop novel techniques by utilizing traditional knowledge for the sustained delivery of polyphenols. Murraya koenigii. L or curry leaves are well known for their health‐promoting food ingredients and utilized in a variety of food products. Its antioxidant and anticancer potential can generate awareness about its applications and opportunities for developing health products. For the last many centuries, fermented beverages are part of our daily food intake. The utilization of health‐promoting herbs in beverages will create a new genre of health products. Therefore, in the present study, curry leaves were analyzed for their antioxidant and anticancer activity followed by the development of fermented beverage. While the fermented beverage was also tested for its physicochemical and nutritional assessment during various developmental stages. The study also generates information regarding polyphenolic and nutritional changes during the fermentation process.

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Section: Resultsmentioning

confidence: 99%

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Bhatt

Dadwal

Padwad

et al. 2021

Food Processing Preservation

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“…In cigar wrapper leaves, the highest content of aroma substances was neophytodiene, followed by phytoalcohol, solanone, and phytoketone. These components play vital roles in producing fragrances and increasing the concentration of tobacco smoke (Li et al 2020a).…”

Section: Volatile Aroma Compoundsmentioning

confidence: 99%

“…Neophytodiene is considered as one of the key ingredients that contributed the most to the aroma of tobacco. It not only can effectively reduce irritants and soften the smoke, but also enhance aroma (Li et al 2020a;Qin et al 2020). Fitone, solanone, and phytol have floral, sweet, and jasmine aroma respectively, which can improve the aroma quality of cigar wrapper leaves.…”

Section: Volatile Aroma Compoundsmentioning

confidence: 99%

“…Fermentation is an essential process to improve the qualities of tobacco by eliminating harmful odors, degrading harmful substances, reducing offensive odor, and producing tobacco-specific flavors (Yang et al 2018a;Li et al 2020a). Many studies have shown the important role of microbiology through the whole process of tobacco fermentation (Du et al 2016;Zhou et al 2018).…”

Section: Introductionmentioning

confidence: 99%

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Screening of cellulase-producing bacteria and their effect on the chemical composition and aroma quality improvement of cigar wrapper leaves

Huang

Mao

et al. 2022

BioRes

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A high yield cellulase production strain was screened from the surface of cigar wrapper leaves and added to cigar wrapper leaves for fermentation in the present study. The enzyme-producing strain was identified as Bacillus velezensis, and its maximum carboxymethyl cellulase activity could reach 44.3 U/mL. Making the cellulose degradation rate of cigar wrapper leaves as the index, the fermentation temperature, inoculum concentration, and carbon and nitrogen source addition concentration were optimized by response surface methodology. The results showed that under the conditions of inoculation concentration of 20%, fermentation temperature of 37 °C, addition of 4.5 ‰ glucose and 2.25 ‰ glutamate, the highest degradation rate of tobacco cellulose was 31.7%. Significance analysis results showed that the order of factors affecting the degradation rate of cigar wrapper cellulose was: inoculation concentration > carbon and nitrogen source addition concentration > temperature. The analysis of aroma substances under the optimal conditions found that the total amount of aroma substances of cigar wrapper increased by 26.1% compared with that before fermentation, in which β-damascenone, megastigmatrienone, farnesyl acetone, and solanone were significantly improved. The results were conducive to improving the aroma quality and concentration of cigar wrapper leaves.

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“…By integrating the microbiome and metabolome, correlation analysis is a dominant method for profiling the relationships between important microorganisms and flavor-related compounds. Li JJ et al [ 10 ] applied an integration analysis to explored the optimum fermentation conditions of tobacco. Wang et al [ 11 ] identified the flavor-producing core microbiota according to the number of flavors highly correlated in traditional Chinese vinegar.…”

Section: Introductionmentioning

confidence: 99%

Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco

Cai

Zhu

et al. 2022

BMC Microbiol

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Background The aging process in the tobacco production, as in other food industries, is an important process for improving the quality of raw materials. In the spontaneous aging, the complex components in flue-cured tobacco (FT) improve flavor or reduce harmful compounds through chemical reactions, microbial metabolism, and enzymatic catalysis. Some believed that tobacco-microbe played a significant part in this process. However, little information is available on how microbes mediate chemical composition to improve the quality of FT, which will lay the foundation for the time-consuming spontaneous aging to seek ways to shorten the aging cycle. Results Comparing aged and unaged FT, volatile and non-volatile differential compounds (DCs) were multi-dimensionally analyzed with the non-targeted metabolomes based on UPLC-QTOP-MS (the ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry), GC–MS (gas chromatography-mass spectrometer) assisted derivatization and HP-SPME-GC/MS (headspace solid-phase micro-extraction assisted GC–MS). Products associated with the degradation pathways of terpenoids or higher fatty acids were one of the most important factors in improving FT quality. With the microbiome, the diversity and functions of microbial flora were analyzed. The high relative abundance function categories were in coincidence with DCs-related metabolic pathways. According to the correlation analysis, Acinetobacter, Sphingomonas and Aspergillus were presumed to be the important contributor, in which Aspergillus was associated with the highest number of degradation products of terpenoids and higher fatty acids. At last, the screened Aspergillus nidulans strain F4 could promote the degradation of terpenoids and higher fatty acids to enhance tobacco flavor by secreting highly active lipoxygenase and peroxidase, which verified the effect of tobacco-microbes on FT quality. Conclusions By integrating the microbiome and metabolome, tobacco-microbe can mediate flavor-related substances to improve the quality of FT after aging, which provided a basis for identifying functional microorganisms for reforming the traditional spontaneous aging.

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Influence of microbiota and metabolites on the quality of tobacco during fermentation

Cited by 46 publications

References 36 publications

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Screening of cellulase-producing bacteria and their effect on the chemical composition and aroma quality improvement of cigar wrapper leaves

Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco

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