Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco.

ABSTRACT:

Background

The aging process in the tobacco production, as in other food industries, is an important process for improving the quality of raw materials. In the spontaneous aging, the complex components in flue-cured tobacco (FT) improve flavor or reduce harmful compounds through chemical reactions, microbial metabolism, and enzymatic catalysis. Some believed that tobacco-microbe played a significant part in this process. However, little information is available on how microbes mediate chemical composition to improve the quality of FT, which will lay the foundation for the time-consuming spontaneous aging to seek ways to shorten the aging cycle.

Results

Comparing aged and unaged FT, volatile and non-volatile differential compounds (DCs) were multi-dimensionally analyzed with

SUBMITTER: Wu X 

PROVIDER: S-EPMC9377114 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature