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

• Published in: Scientific reports Vol. 12; no. 1; p. 19182
• Main Authors: Hu, Wanrong, Cai, Wen, Zheng, Zhaojun, Liu, Yuanfa, Luo, Cheng, Xue, Fang, Li, Dongliang
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 10.11.2022; Nature Publishing Group; Nature Portfolio
• Subjects: 631/1647; 631/326; 631/61; Alcohols; Carbohydrates; Cigars; Esterification; Fermentation; Humanities and Social Sciences; Maillard reaction; Microbial activity; Microbiomes; Microbiota; multidisciplinary; Nicotiana; Organic acids; Plant Leaves; Science; Science (multidisciplinary); Staphylococcus; Sugar; Sugars; Tobacco Products
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-022-23419-y

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.