Influence of microbiota and metabolites on the quality of tobacco during fermentation.

ABSTRACT:

Background

To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation.

Methods

Tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, respectively. For identification of the best fermentation temperature, physicochemical properties and sensory quality of fermented tobacco were investigated. Subsequently, based on the appropriate temperature, 16 s rRNA sequencing and metabolomics analysis of tobacco were performed to monitor the change of microbes and metabolites during fermentation process (from 2 to 6 weeks).

Results

Sensory quality analysis indicated that fermentation at 45 °C for 6 weeks represented the optimum condition. Metabolomics analysis showed

SUBMITTER: Li J 

PROVIDER: S-EPMC7678276 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature