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. 2022 Nov 10;12(1):19182.
doi: 10.1038/s41598-022-23419-y.

Study on the chemical compositions and microbial communities of cigar tobacco leaves fermented with exogenous additive

Wanrong Hu  1 , Wen Cai  1 , Zhaojun Zheng  2 , Yuanfa Liu  2 , Cheng Luo  1 , Fang Xue  1 , Dongliang Li  3
Affiliations

Study on the chemical compositions and microbial communities of cigar tobacco leaves fermented with exogenous additive

Wanrong Hu et al. Sci Rep. .

Abstract

Fermentation process plays an important role in the biochemical properties and quality of cigar tobacco leaves (CTLs). In industry, exogenous additive (EA) was usually adopted for improving the quality of CTLs during fermentation. However, the mechanism of enhanced quality of CTLs fermented with EA was confused. Herein, the chemical compositions and microbial communities of CTLs during fermentation with EA were analyzed. The increased contents of total nitrogen and total sugar, as well as the improved consumption rate of reducing sugar in CTLs were found with the addition of EA. Besides, fermentation with EA reduced the content of total nonvolatile organic acid, especially unsaturated fatty acid. The contents of total and several representative aroma components were improved. Additionally, the increased abundance of Staphylococcus and decreased abundance of Aspergillus were detected. Combined with the changes of chemical compositions and microbial communities, it was confirmed that the carbohydrates and alcohols originated from EA promote the enrichment of Staphylococcus and accelerate biochemical reactions, such as Maillard reaction and esterification reaction, thus improving the contents and quality of aroma components in CTLs. This study demonstrated the mechanism of enhanced quality of CTLs fermented by EA, which provides more ideas for developing novel and efficient EAs.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Figure 1
Figure 1
Contents of total nitrogen (a), nicotine (b), total sugar (c), and reducing sugar (d) of CTL samples in water- and EA-groups.
Figure 2
Figure 2
Contents of K (a), Cl (b), and K/Cl values (c) of CTL samples in water- and EA-groups.
Figure 3
Figure 3
Contents of total NOCs (a), oxalic acid (b), malic acid (c), citric acid (d), long-chain fatty acids (e), and unsaturated fatty acid (f) of CTL samples in water- and EA-groups.
Figure 4
Figure 4
Venn diagram of OTU distribution of bacterial (a) and fungal (b) communities in different CTL samples.
Figure 5
Figure 5
Relative abundance of bacterial community on phylum level (a) and species level (b) in different CTL samples; relative abundance of fungal community on phylum level (c) and species level (d) in different CTL samples.
Figure 6
Figure 6
Schematic illustration of mechanism of EA improving the CTLs quality.
See this image and copyright information in PMC

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