Chemical Changes in the Harvested Tobacco Leaf: Part II. Chemical and Enzymic Conversions during Fermentation and Aging

Frankenburg, W. G.

doi:10.1002/9780470122556.ch8

Cited by 12 publications

(25 citation statements)

References 84 publications

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“…Unlike tobacco leaves for cigarettes, which are flue‐cured, tobacco leaves for cigars are air‐cured, and this difference is the main reason for the unique flavor and aroma characteristic of cigars (Burns, 1998 ; Sun et al, 2019 ). In general, after air‐curing, cigar tobacco leaves (CTLs) must additionally be fermented, to retard pungent and irritating odors, before being used for cigar products (Frankenburg, 1950 ; Huang et al, 2010 ). Tobacco leaves are fermented by natural aging or artificial fermentation (Lawrence & Bahnson, 1914 ).…”

Section: Introductionmentioning

confidence: 99%

Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation

Liu

Zhu

et al. 2021

MicrobiologyOpen

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Cigar tobacco leaves (CTLs) contain abundant bacteria and fungi that are vital to leaf quality during fermentation. In this study, artificial fermentation was used for the fermentation of CTLs since it was more controllable and efficient than natural aging. The bacterial and fungal community structure and composition in unfermented and fermented CTLs were determined to understand the effects of microbes on the characteristics of CTLs during artificial fermentation. The relationship between the chemical contents and alterations in the microbial composition was evaluated, and the functions of bacteria and fungi in fermented CTLs were predicted to determine the possible metabolic pathways. After artificial fermentation, the bacterial and fungal community structure significantly changed in CTLs. The total nitrate and nicotine contents were most readily affected by the bacterial and fungal communities, respectively. FAPROTAX software predictions of the bacterial community revealed increases in functions related to compound transformation after fermentation. FUNGuild predictions of the fungal community revealed an increase in the content of saprotrophic fungi after fermentation. These data provide information regarding the artificial fermentation mechanism of CTLs and will inform safety and quality improvements.

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Section: Introductionmentioning

confidence: 99%

Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation

Liu

Zhu

et al. 2021

MicrobiologyOpen

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“…Changes in chemical composition that occur during air-curing constitute preparatory rather than the decisive steps on the way from the green tobacco leaves to the satisfactory and industrially acceptable smoking quality (1). It is necessary to carry out sweating or 3 / 32 aging for a certain period of time to eliminate the pungent and bitter taste of the leaves and to boost accumulations of aromatic compounds that may originate from the products burned and distilled during smoking (2). Different complex chemical reactions are involved in tobacco aroma formation, including degradation of carbohydrates, degradation of chlorogenic acid, degradation of proteins, Maillard reaction, Strecker degradation and caramelization reactions (3).…”

Section: Abstract: Cigar Tobacco Leaf; Fermentation; Microbial Commun...mentioning

confidence: 99%

“…Frankenburg proposed that tobacco leaf fermentation was a process of substance transformation catalyzed by enzymes (1,2). The enzyme activity in tobacco leaf cells was higher under high temperature and high humidity conditions.…”

Section: Abstract: Cigar Tobacco Leaf; Fermentation; Microbial Commun...mentioning

confidence: 99%

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

Zhang

Zhao

et al. 2023

Preprint

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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, geranyl acetone, 2-butanone, 3-hydroxy-, N-hexanal, isoamylalcohol 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. The microbial diversity was influenced by fermentation stages and growing locations, in which the fermentation stages had greater impacts on the microbial diversity than locations. 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.

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“…As tobacco (Nicotiana tabacum L.) is a very important economic crop in China (Ru et al, 2012), large quantity of tobacco waste requires to be treated. It has been known that fermentation, also called aging, is an essential process to modify the qualities of tobacco (Frankenburg, 1950). In addition, previous studies have found that some speci c functional microorganisms signi cantly improved the quality or degraded nicotine of tobacco during fermentation (Chortyk & Schlotzhauer, 1973;He et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Correlation changes of microbial communities and metabolites in tobacco waste extract during its fermentation with additional Zygosaccharomyces sp. MC-5K3

Shu

Yang

Pan

et al. 2022

Preprint

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Tobacco (Nicotiana tabacum L.) is a very important economic crop in China but lead to a large quantity of tobacco waste during processing. Nowadays, industrial tobacco waste was mainly treated via reconstituted tobacco process by papermaking method, during which liquid tobacco waste extract (TWE) is the key fermentation step to control the final product quality. As bioaugmentation with specific functional microorganisms was one effective method in the quality optimization of fermented products, some native strains were isolated from TWE and used as bioaugmentation agents. In this study, Zygosaccharomyces sp. MC-5K3 isolated from TWE was used as the additive to improve the quality of fermented TWE. The results proved that the addition of Zygosaccharomyces sp. MC-5K3 significantly influence the microbial diversity of fermented TWE especially for the fungal groups that Zygosaccharomyces become the only dominant fungal genus instead of some pathogenic bacterial genera. Then the metabolomics profiling of fermented TWE showed that the variation in the concentration of 3-Hydroxybenzoic acid was the key influence factor on fermented TWE quality after MC-5K3 was added. The correlation analysis showed that the change of microbial diversity of the fermented production due to the addition of MC-5K3 leaded to some important differential metabolites such as 3-Hydroxybenzoic acid and finally improved various qualities of tobacco products. In conclusion, this study lays a theoretical foundation and new microbiology methods for improving the quality of tobacco products by new microbiology methods.

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Chemical Changes in the Harvested Tobacco Leaf: Part II. Chemical and Enzymic Conversions during Fermentation and Aging

Cited by 12 publications

References 84 publications

Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation

Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation

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

Correlation changes of microbial communities and metabolites in tobacco waste extract during its fermentation with additional Zygosaccharomyces sp. MC-5K3

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