Influence of specific tobacco endophytic Bacillus on tobacco leaf quality enhancement during fermentation
Jinbin Wei, Kai Song, Zhipeng Zang, Hongjing Yang, Yuzhen Gao, Jiandong Zhang, Zhen Wang, Chen Liu · 2024
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Description
Jinbin Wei and co-authors report a 2024 study on tobacco leaf quality. Leaves gain flavor during fermentation, when microbes reshape their chemistry. The team hunted for helpful bacteria living inside fresh leaves. Eleven such bacteria were isolated. Two Bacillus strains stood out in taste tests. One cut harsh, offensive taste, and the other raised aroma.
Chemical checks explain the taste shifts. The first strain cut harsh plant compounds such as lignin, starch, and pectin. The second strain cut cellulose, starch, and protein while lifting aroma traits. Tobacco makers get candidate starter cultures for controlled fermentation. Guided fermentation could steady leaf quality across batches. The study works at lab scale, so factory trials come next. Still, naming the exact strains moves the craft from chance microbes toward a managed process.
Catalog record
| CREATOR | Jinbin Wei, Kai Song, Zhipeng Zang, Hongjing Yang, Yuzhen Gao, Jiandong Zhang, Zhen Wang, Chen Liu |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 44 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |