Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation
BackgroundThe fermentation characteristics of cigar tobacco leaves are closely influenced by the bacterial strains present during the process. This study aims to explore the relationship between bacterial communities and flavor, as well as the impact of key bacterial species on the overall quality o...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-02-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1526178/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823859169889878016 |
|---|---|
| author | Qi Pei Qi Pei Qi Pei Xue Jiang Xue Jiang Xue Jiang Zhengqin Li Zhengqin Li Zhengqin Li Hong Xu Hong Xu Hong Xu Mingyong Xie Mingyong Xie Mingyong Xie Tao Xiong Tao Xiong Tao Xiong Zhanggen Liu Zhanggen Liu Zhanggen Liu Zhanggen Liu |
| author_facet | Qi Pei Qi Pei Qi Pei Xue Jiang Xue Jiang Xue Jiang Zhengqin Li Zhengqin Li Zhengqin Li Hong Xu Hong Xu Hong Xu Mingyong Xie Mingyong Xie Mingyong Xie Tao Xiong Tao Xiong Tao Xiong Zhanggen Liu Zhanggen Liu Zhanggen Liu Zhanggen Liu |
| author_sort | Qi Pei |
| collection | DOAJ |
| description | BackgroundThe fermentation characteristics of cigar tobacco leaves are closely influenced by the bacterial strains present during the process. This study aims to explore the relationship between bacterial communities and flavor, as well as the impact of key bacterial species on the overall quality of cigars.ResultThe results showed that Staphylococcus nepalensis was the dominant bacteria during the fermentation process. Correlations between bacterial communities and flavor revealed that Staphylococcus nepalensis was positively correlated with carotenoid degradation products, indicating its potential role in promoting flavor formation. Compared to the control groups, those inoculated with Staphylococcus nepalensis showed a significant increase in volatile aroma compounds, particularly megastigmatrienone, and dihydroactinidiolide. Additionally, inoculation with Staphylococcus nepalensis resulted in higher consumption rates of reducing sugars and total nitrogen content. However, nicotine levels were lower in the cigars treated with Staphylococcus nepalensis compared to the controls. The sensory evaluation further revealed that fermentation with Staphylococcus nepalensis notably enhanced the cigars’ aroma quality, reduced irritation, and improved both aftertaste and sweetness.ConclusionIn summary, the study provides valuable bacteriological resources and a theoretical foundation for optimizing industrial production processes, making it useful for enhancing the quality of cigars in large-scale manufacturing. |
| format | Article |
| id | doaj-art-46f07bc986024bdbbfb7195ed10fe6aa |
| institution | Kabale University |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-46f07bc986024bdbbfb7195ed10fe6aa2025-02-11T06:59:54ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-02-011610.3389/fmicb.2025.15261781526178Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluationQi Pei0Qi Pei1Qi Pei2Xue Jiang3Xue Jiang4Xue Jiang5Zhengqin Li6Zhengqin Li7Zhengqin Li8Hong Xu9Hong Xu10Hong Xu11Mingyong Xie12Mingyong Xie13Mingyong Xie14Tao Xiong15Tao Xiong16Tao Xiong17Zhanggen Liu18Zhanggen Liu19Zhanggen Liu20Zhanggen Liu21State Key Laboratory of Food Science and Resources, Nanchang, ChinaCollege of Food Science and Technology, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation International, Nanchang University, Nanchang, ChinaState Key Laboratory of Food Science and Resources, Nanchang, ChinaCollege of Food Science and Technology, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation International, Nanchang University, Nanchang, ChinaState Key Laboratory of Food Science and Resources, Nanchang, ChinaCollege of Food Science and Technology, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation International, Nanchang University, Nanchang, ChinaState Key Laboratory of Food Science and Resources, Nanchang, ChinaCollege of Food Science and Technology, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation International, Nanchang University, Nanchang, ChinaState Key Laboratory of Food Science and Resources, Nanchang, ChinaCollege of Food Science and Technology, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation International, Nanchang University, Nanchang, ChinaState Key Laboratory of Food Science and Resources, Nanchang, ChinaCollege of Food Science and Technology, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation International, Nanchang University, Nanchang, ChinaState Key Laboratory of Food Science and Resources, Nanchang, ChinaCollege of Food Science and Technology, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation International, Nanchang University, Nanchang, ChinaInternational Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang, ChinaBackgroundThe fermentation characteristics of cigar tobacco leaves are closely influenced by the bacterial strains present during the process. This study aims to explore the relationship between bacterial communities and flavor, as well as the impact of key bacterial species on the overall quality of cigars.ResultThe results showed that Staphylococcus nepalensis was the dominant bacteria during the fermentation process. Correlations between bacterial communities and flavor revealed that Staphylococcus nepalensis was positively correlated with carotenoid degradation products, indicating its potential role in promoting flavor formation. Compared to the control groups, those inoculated with Staphylococcus nepalensis showed a significant increase in volatile aroma compounds, particularly megastigmatrienone, and dihydroactinidiolide. Additionally, inoculation with Staphylococcus nepalensis resulted in higher consumption rates of reducing sugars and total nitrogen content. However, nicotine levels were lower in the cigars treated with Staphylococcus nepalensis compared to the controls. The sensory evaluation further revealed that fermentation with Staphylococcus nepalensis notably enhanced the cigars’ aroma quality, reduced irritation, and improved both aftertaste and sweetness.ConclusionIn summary, the study provides valuable bacteriological resources and a theoretical foundation for optimizing industrial production processes, making it useful for enhancing the quality of cigars in large-scale manufacturing.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1526178/fullbacterial communitycigar flavorStaphylococcus nepalensisinoculated fermentationsensory qualities |
| spellingShingle | Qi Pei Qi Pei Qi Pei Xue Jiang Xue Jiang Xue Jiang Zhengqin Li Zhengqin Li Zhengqin Li Hong Xu Hong Xu Hong Xu Mingyong Xie Mingyong Xie Mingyong Xie Tao Xiong Tao Xiong Tao Xiong Zhanggen Liu Zhanggen Liu Zhanggen Liu Zhanggen Liu Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation Frontiers in Microbiology bacterial community cigar flavor Staphylococcus nepalensis inoculated fermentation sensory qualities |
| title | Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation |
| title_full | Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation |
| title_fullStr | Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation |
| title_full_unstemmed | Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation |
| title_short | Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation |
| title_sort | study on quality enhancement during cigar tobacco fermentation by staphylococcus nepalensis insights into microbial community volatile substances and sensory evaluation |
| topic | bacterial community cigar flavor Staphylococcus nepalensis inoculated fermentation sensory qualities |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1526178/full |
| work_keys_str_mv | AT qipei studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT qipei studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT qipei studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT xuejiang studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT xuejiang studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT xuejiang studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT zhengqinli studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT zhengqinli studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT zhengqinli studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT hongxu studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT hongxu studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT hongxu studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT mingyongxie studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT mingyongxie studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT mingyongxie studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT taoxiong studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT taoxiong studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT taoxiong studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT zhanggenliu studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT zhanggenliu studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT zhanggenliu studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation AT zhanggenliu studyonqualityenhancementduringcigartobaccofermentationbystaphylococcusnepalensisinsightsintomicrobialcommunityvolatilesubstancesandsensoryevaluation |