Analysis of Microbial Community, Volatile Flavor Compounds, and Flavor of Cigar Tobacco Leaves From Different Regions

Zheng, Tianfei; Zhang, Qianying; Li, Pinhe; Wu, Xiaoyi; Liu, Yi; Zhang, Yang; Li, Dongliang; Zhang, Juan; Du, Guocheng

doi:10.3389/fmicb.2022.907270

Cited by 43 publications

(45 citation statements)

References 56 publications

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“…Volatile metabolites define the characteristics of cigar (Vu et al, 2021;Zheng et al, 2022a). These metabolites include endogenous and exogenous metabolites of cigar.…”

Section: Integrating Volatile Metabolites and Microbial Of Cigars Fro...mentioning

confidence: 99%

Phyllosphere microbial community of cigar tobacco and its corresponding metabolites

Liu

Guo

et al. 2022

Front. Microbiol.

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Cigar is made of a typical fermented tobacco where the microbiota inhabits within an alkaline environment. Our current understanding on cigar fermentation is far from thorough. This work employed both high-throughput sequencing and chromatography-mass spectrometric technologies to provide new scientific reference for this specific fermented system. Typical cigar samples from different regions (the Caribbeans, South America, East Asia, and Southeast Asia) were investigated. The results show that Firmicutes, Actinobacteria, Proteobacteria, Ascomycota, and Basidiomycota were the predominant phyla in the cigar samples. Rather than the fungal community, it was the bacterial community structures that played vital roles to differentiate the cigar from different regions: Staphylococcus was the dominant genus in the Americas; Bacillus was the dominant genus in Southeast Asia; while in East Asia, there was no dominant genus. Such differences in community structure then affected the microflora metabolism. The correlation between microbiota and metabolites revealed that Aspergillaceae, Cercospora, and Staphylococcus were significantly correlated with sclareolide; Bacillus were positively associated with isophorone. Alcaligenaceae was significantly and positively correlated with L-nicotine and hexadecanoic acid, methyl ester.GRAPHICAL ABSTRACT

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“…Volatile metabolites define the characteristics of cigar (Vu et al, 2021;Zheng et al, 2022a). These metabolites include endogenous and exogenous metabolites of cigar.…”

Section: Integrating Volatile Metabolites and Microbial Of Cigars Fro...mentioning

confidence: 99%

Phyllosphere microbial community of cigar tobacco and its corresponding metabolites

Liu

Guo

et al. 2022

Front. Microbiol.

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“…Among them, the relative abundances of Staphylococcus and Aspergillus increased first and then decreased during fermentation, and occupied the dominant position of bacterial and fungal communities on the 21st day, respectively. Although the microbial communities of cigar samples varied by region, variety, and fermentation process, the dominant genera were universally similar, mainly including Staphylococcus, Aspergillus, Pseudomonas, Pantoea, Wallemia (Zheng et al, 2022a).…”

Section: Discussionmentioning

confidence: 98%

“…Maillard reaction products, such as 2,4-dimethyltetrahydrofuran and tetrahydro-2,2,5,5-tetramethylfuran, which have the flavor of nuts, smoke, and baking, contribute significantly to the flavor of tobacco leaves (Koné et al, 2016). Cembranoids degradation products, such as solanone, associated with fruity flavor, can enhance the mellow and aftertaste of cigar tobacco leaves (Zhang et al, 2013;Zheng et al, 2022a).…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, minimizing alkaloid content while improving flavor substance is the main goal of tobacco fermentation technology. Bioaugmentation with special strains (e.g., Pseudomonas, Acinetobacter, Sphingomonas) can not only degrade nicotine to improve safety, but also improve the flavor of tobacco products and shorten the fermentation cycle (Liu et al, 2015;Zheng et al, 2022a). Compared with other treatment methods, bioaugmentation has advantages in terms of cost, efficiency and sustainability.…”

Section: Introductionmentioning

confidence: 99%

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Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome

Jia

Liu

et al. 2023

Front. Microbiol.

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IntroductionThe main goal of tobacco fermentation technology is to minimize the alkaloid content while improving flavor substance content.MethodsThis study revealed the microbial community structure and their metabolic functions during cigar leaf fermentation by high-throughput sequencing and correlation analysis, and evaluated the fermentation performance of functional microbes based on in vitro isolation and bioaugmentation fermentation.ResultsThe relative abundance of Staphylococcus and Aspergillus increased first but then decreased during the fermentation, and would occupy the dominant position of bacterial and fungal communities, respectively, on the 21st day. Correlation analysis predicted that Aspergillus, Staphylococcus and Filobasidium could contribute to the formation of saccharide compounds, Bacillus might have degradation effects on nitrogenous substances. In particular, Candida, as a co-occurring taxa and biomarker in the later stage of fermentation, could not only degrade nitrogenous substrates and synthesize flavor substances, but also contribute to maintaining the stability of microbial community. Moreover, based on in vitro isolation and bioaugmentation inoculation, it was found that Candida parapsilosis and Candida metapsilosis could significantly reduce the alkaloids content and increase the content of flavor components in tobacco leaves.DiscussionThis study found and validated the critical role of Candida in the fermentation of cigar tobacco leaves through high-throughput sequencing and bioaugmentation inoculation, which would help guide the development of microbial starters and directional regulation of cigar tobacco quality.

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“…Stacking fermentation is the industrial fermentation stage in the production process of cigars, and compared with the rapid degradation of macromolecular substances in the growth and agricultural fermentation process, stacking fermentation primarily transforms small molecular substances and volatiles. The content of volatiles changes with the function of microorganisms and related enzymes, although there is little variation in type, and to achieve the effect of increasing aroma, reducing miscellaneous gas, and mellowing the smoke gas [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Interaction Analysis of Tobacco Leaf Microbial Community Structure and Volatiles during Cigar Stacking Fermentation

Wu¹,

Peng²,

Pan³

et al. 2023

Preprint

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Cigar stacking fermentation is a key step in tobacco aroma enhancement and miscellaneous gas reduction, which both have a great influence on increasing cigar flavor and improving industrial availability. To analyze the effect of cigar tobacco leaf (CTLs) microbial community structure on volatiles during cigar stacking fermentation, this study used multi-omics technology to reveal the changes in microbial community structure and volatiles of different cigar varieties during stacking fermentation, in addition to exploring the interaction mechanism of microbiome and volatiles. The results showed that the dominant microbial compositions of different CTL varieties during stacking fermentation were similar, which included Staphylococcus, Corynebacterium 1, Aerococcus, and Aspergillus. These dominant microbes mainly affected the microbial community structure and characteristic microorganisms of CTLs through microbial interactions, thereby influencing the transformation of volatiles. Characteristic microorganisms of different CTLs varieties such as Trichothecium, Trichosporon, Thioalkalicoccus and Jeotgalicoccus, were found to posively correlate with characteristic volatiles like megastigmatrienone 4, pyrazine, tetramethyl-, geranyl acetone, and 2-undecanone, 6,10-dimethyl-, respectively. This in turn affected the aroma and sensory quality of the CTLs. This study provides theoretical support for the analysis of the mechanism of microorganisms on volatiles and aroma, and development of microbial agents during cigar stacking fermentation.

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Analysis of Microbial Community, Volatile Flavor Compounds, and Flavor of Cigar Tobacco Leaves From Different Regions

Cited by 43 publications

References 56 publications

Phyllosphere microbial community of cigar tobacco and its corresponding metabolites

Phyllosphere microbial community of cigar tobacco and its corresponding metabolites

Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome

Interaction Analysis of Tobacco Leaf Microbial Community Structure and Volatiles during Cigar Stacking Fermentation

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