Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing.

ABSTRACT:

Background

The air-curing process of cigar tobacco leaves is typically conducted in an open environment, involving the participation of various microorganisms. However, the effect of microbial communities during air-curing process on the formation of flavor components remains unclear. Therefore, this study aims to reveal the dynamics of flavor components and microbial community changes, and explore the potential role of microbial communities in flavor formation during the cigar tobacco air-curing process.

Results

High-throughput sequencing analysis showed that Pantoea, Sphingomonas and Pseudomonas were the dominant bacterial genera during air-curing process, while Aspergillus was the dominant fungal genus. Subsequently, volatile flavor analysis shows that alkaloids were the

SUBMITTER: Zhang L 

PROVIDER: S-EPMC11783773 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature