Contribution of pectin-degrading bacteria to the quality of cigar fermentation: an analysis based on microbial communities and physicochemical components.

ABSTRACT:

Objective

This study aims to investigate the effects of pectin-degrading bacteria on the microbial community and physicochemical properties during the fermentation process of cigar tobacco, evaluating its potential in reducing green bitterness and enhancing aroma.

Methods

By isolating and screening pectin-degrading bacteria, high-throughput sequencing and physicochemical analysis were employed to compare the microbial flora and physicochemical component differences in different treatment groups of cigar tobacco. Furthermore, correlation analysis was performed to examine the relationships between these variables.

Results

The results showed that the strains YX-2 and DM-3, isolated from the cigar tobacco variety "Yunxue No. 1," exhibited strong pectin-degrading ab

SUBMITTER: Su Y 

PROVIDER: S-EPMC11604125 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature