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

Jia, Yun; Liu, Yuanfa; Hu, Wanrong; Cai, Wen; Zheng, Zhaojun; Luo, Cheng; Li, Dongliang

doi:10.3389/fmicb.2023.1138877

Cited by 20 publications

(16 citation statements)

References 45 publications

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“…Stenotrophomonas and Rhodococcus were significantly positively correlated with characteristic volatile flavor substances in fermented low-salt fish (Li et al 2023 ), and Staphylococcus was associated with Cantonese soy sauce (Kuang et al 2022 ). Although the presence of Methylobacterium–Methylorubrum in fermented food has not been reported, it has been reported as a dominant genus in cigar tobacco leaves (Jia et al 2023 ). It is worth noting that functional bacteria in both regions include Delftia , Rhodococcus , Ochrobactrum , and Stenotrophomonas , and these four bacteria exhibited a strong correlation with amino acids, organic acids, and aromatic substances.…”

Section: Resultsmentioning

confidence: 99%

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

Si,

Zhou,

Zhao

et al. 2023

Bioresour. Bioprocess.

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Fermentation is the key process required for developing the characteristic properties of cigar tobacco leaves, complex microorganisms are involved in this process. However, the microbial fermentation mechanisms during the fermentation process have not been well-characterized. This study investigated the dynamic changes in conventional chemical composition, flavor compounds, and bacterial community during the fermentation of cigar tobacco leaves from Hainan and Sichuan provinces in China, as well as the potential roles of bacteria. Fermentation resulted in a reduction of conventional chemical components in tobacco leaves, with the exception of a noteworthy increase in insoluble protein content. Furthermore, the levels of 10 organic acids and 19 amino acids showed a significant decrease, whereas the concentration of 30 aromatic substances exhibited a unimodal trend. Before fermentation, the bacterial community structures and dominant bacteria in Hainan and Sichuan tobacco leaves differed significantly. As fermentation progressed, the community structures in the two regions became relatively similar, with Delftia, Ochrobactrum, Rhodococcus, and Stenotrophomonas being dominant. Furthermore, a total of 12 functional bacterial genera were identified in Hainan and Sichuan tobacco leaves using bidirectional orthogonal partial least squares (O2PLS) analysis. Delftia, Ochrobactrum, and Rhodococcus demonstrated a significant negative correlation with oleic acid and linoleic acid, while Stenotrophomonas and Delftia showed a significant negative correlation with undesirable amino acids, such as Ala and Glu. In addition, Bacillus showed a positive correlation with benzaldehyde, while Kocuria displayed a positive correlation with 2-acetylfuran, isophorone, 2, 6-nonadienal, and β-damascenone. The co-occurrence network analysis of microorganisms revealed a prevalence of positive correlations within the bacterial network, with non-abundant bacteria potentially contributing to the stabilization of the bacterial community. These findings can improve the overall tobacco quality and provide a novel perspective on the utilization of microorganisms in the fermentation of cigar tobacco leaves. Graphical Abstract

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Section: Resultsmentioning

confidence: 99%

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

Si,

Zhou,

Zhao

et al. 2023

Bioresour. Bioprocess.

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“… Metabolic pathways of nicotine degradation and nicotinate degradation and the expression levels of the genes encoding related enzymes in CFLs according to Encyclopedia of Genes and Genomes (KEGG) ( Jimenez et al, 2008 ; Qiu et al, 2012 ). …”

Section: Resultsmentioning

confidence: 99%

“…Traditional fermentation media include not only plant extracts, Fritillaria cirrhosa tincture, coffee tincture, cocoa tincture, holly gum, jujube juice, and cane sugar, but also fermented products, such as red rice (rice fermented by Monascus ), sweet rice (rice fermented by Rhizopus ), rice wine, and loquat wine ( Jin, 1988 ; Cai et al, 2022 ; Hu et al, 2022 ; Zong et al, 2023 ). Novel fermentation media, strains such as Bacillus cereus , B. pumilus , Acinetobacter , and Candida , and enzymes such as proteases, amylases, cellulases, and pectinases, have been shown to improve the quality of CFLs ( Li et al, 2012 ; Zhang et al, 2020a , b ; Zheng et al, 2022a , b ; Jia et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of a novel microbial fermentation medium produced by Tremella aurantialba SCT-F3 on cigar filler leaf

Zhang,

Yang,

Yang

et al. 2023

Front. Microbiol.

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IntroductionAdding a fermentation medium is an effective way to improve the quality of cigar tobacco leaves.MethodsA novel microbial fermentation medium produced by an edible medicinal fungus, Tremella aurantialba SCT-F3 (CGMCC No.23831) was used to improve the quality of cigar filler leaves (CFLs). Changes in sensory quality, chemical components, volatile flavor compounds (VFCs), and the structure and function of microbes were investigated during the fermentation process.ResultsThe sensory quality of CFLs supplemented with the T. aurantialba SCT-F3 fermentation medium significantly improved. Adding the fermentation medium increased the total alkaloid, reducing sugar, total sugar, and 12 VFCs significantly. A total of 31 microbial genera were significantly enriched, which increased the microbial community’s richness and diversity. Microbial functions increased, including nucleotide biosynthesis, amino acid biosynthesis, fatty acid and lipid biosynthesis, nicotine degradation, and nicotinate degradation. During fermentation, the total alkaloid, reducing sugar, and total sugar content decreased. The richness and diversity of the microbial community decreased, whereas bacterial enzyme activity increased. At the end of fermentation, the sensory quality was excellent. The microbial structure gradually stabilized, and functional genes were low. The contents of the four Maillard reaction products and three nicotine degradation products increased significantly. 2-Ethyl-6-methylpyrazine, methylpyrazine, D,L-anatabine, β-nicotyrine, nicotinic degradation products, and total nitrogen were significantly and positively correlated with sensory quality. Methylpyrazine, D,L-anatabine, and β-nicotyrine were negatively correlated with Luteimonas, Mitochondria, Paracoccus, Stemphylium, and Stenotrophomonas.ConclusionThis research provides not only a new microbial fermentation medium that utilizes edible and medicinal fungi to improve the quality of fermented CFLs, but also new ideas for the development and application of other edible medicinal fungi to improve the quality of cigar tobacco leaves.

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“…Currently, plant leaf fermentation is being favored due to its greater controllability and efficiency ( Liu F. et al., 2021 ). There is a growing interest in utilizing fermentation processes to enhance the quality and characteristics of plant leaves ( Jia et al., 2023 ). Plant leaves possess specialized metabolites for flavor component production, and fungi have diverse effects on the production of these specialized metabolites during fermentation ( Pusztahelyi et al., 2015 ; Zeng et al., 2019 ; Li J. et al., 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Enhancing the quality of fermented plant leaves: the role of metabolite signatures and associated fungi

Xing,

Lei,

Liu

et al. 2024

Front. Plant Sci.

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Fungi play a pivotal role in fermentation processes, influencing the breakdown and transformation of metabolites. However, studies focusing on the effects of fungal–metabolite correlations on leaf fermentation quality enhancement are limited. This study investigated specific metabolites and fungi associated with high- and low-quality fermented plant leaves. Their changes were monitored over fermentation periods of 0, 8, 16, and 24 days. The results indicated that organoheterocyclic compounds, lipids, lipid-like molecules, organic nitrogen compounds, phenylpropanoids, and polyketides were predominant in high-quality samples. The fungi Saccharomyces (14.8%) and Thermoascus (4.6%) were predominantly found in these samples. These markers exhibited significant changes during the 24-day fermentation period. The critical influence of fungal community equilibrium was demonstrated by interspecies interactions (e.g., between Saccharomyces and Eurotium). A co-occurrence network analysis identified Saccharomyces as the primary contributor to high-quality samples. These markers collectively enhance the quality and sensory characteristics of the final product.

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

Cited by 20 publications

References 45 publications

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

Effects of a novel microbial fermentation medium produced by Tremella aurantialba SCT-F3 on cigar filler leaf

Enhancing the quality of fermented plant leaves: the role of metabolite signatures and associated fungi

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