Metabolomics

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Enhancing sensory quality of heat-not-burn tobacco via bioaugmentation with Cytobacillus oceanisediminis C4 and Amylase


ABSTRACT:

Tobacco fermentation is a crucial process for improving tobacco quality by reducing undesirable substances. In this study, an enzyme–microbe combined fermentation strategy was established and evaluated. Cytobacillus oceanisediminis C4 combined with amylase pretreatment was applied in the fermentation of tobacco powder (TP) to improve the quality of tobacco, yielding an enhanced sensory score of 84.50, compared with 82.00 in the untreated TP. Compared with the control, the reducing sugar content increased significantly, whereas starch and protein contents decreased markedly after combined fermentation. Furthermore, total aromatic components of TP increased by 34.77%, along with noticeable changes in TP surface structure. Bacterial community structure analysis revealed a noteworthy shift at the genus level, with the relative abundance of Bacillus and Pseudomonas escalating from 0.30% and 1.15% to 74.67% and 4.40%, respectively. Additionally, fungal community structure analysis revealed that the relative abundance of Monascus surged from 1.69% to 87.59%. Metabolomic analysis demonstrated that fermentation reprogrammed the metabolic profile toward flavor-active and aroma-precursor compounds, characterized by increased levels of amino acids and phenolic acids and decreased levels of lipids and flavonoids. These coordinated changes contributed to enhanced aroma, reduced irritation, and overall improvement in tobacco quality. Overall, this study established an enzyme–microbe combined fermentation process, demonstrated the effectiveness of the process in improving Heat-not-Burn tobacco products, and provided multi-omics insights into the enzyme–microbe combined fermentation process.

INSTRUMENT(S): Liquid Chromatography MS - negative - reverse-phase, Liquid Chromatography MS - positive - reverse-phase

PROVIDER: MTBLS13570 | MetaboLights | 2025-12-26

REPOSITORIES: MetaboLights

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