Isolation of indigenous <i>Bacillus velezensis</i> from aging tobacco leaves for improving the flavor of flue-cured tobacco.

ABSTRACT:

Introduction

Aging of flue-cured tobacco is a slow microbial fermentation process that usually lasts for 2-3 years, which plays an important role in improving the quality of final products.

Methods

Re-dried tobacco leaves from seven Chinese regions were subjected to a controlled aging environment for 12 months. The bacterial community succession and volatile compounds dynamics in tobacco leaves throughout aging process were monitored. The main functional microorganisms were isolated from the tobacco leaves and inoculated into lower-grade tobacco leaves to evaluate their metabolic functions.

Results

Spearman's rank correlation analysis revealed that Bacillus was a key genus driving aroma production. By using the pure culture method, strain Bacillus velezensis

SUBMITTER: Shan XJ 

PROVIDER: S-EPMC12307346 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature