Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco
IntroductionAging of flue-cured tobacco is a slow microbial fermentation process that usually lasts for 2–3 years, which plays an important role in improving the quality of final products.MethodsRe-dried tobacco leaves from seven Chinese regions were subjected to a controlled aging environment for 1...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1623279/full |
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| author | Xiao-Jie Shan Lifeng Jin Feng Li Sheng-Bing Yang Xiao-Juan Zhang Xiao-Juan Zhang Li-Juan Chai Li-Juan Chai Jin-Song Gong Jin-Song Shi Zhen-Ming Lu Zhen-Ming Lu Zong-Yu Hu Zheng-Hong Xu Zheng-Hong Xu |
| author_facet | Xiao-Jie Shan Lifeng Jin Feng Li Sheng-Bing Yang Xiao-Juan Zhang Xiao-Juan Zhang Li-Juan Chai Li-Juan Chai Jin-Song Gong Jin-Song Shi Zhen-Ming Lu Zhen-Ming Lu Zong-Yu Hu Zheng-Hong Xu Zheng-Hong Xu |
| author_sort | Xiao-Jie Shan |
| collection | DOAJ |
| description | IntroductionAging of flue-cured tobacco is a slow microbial fermentation process that usually lasts for 2–3 years, which plays an important role in improving the quality of final products.MethodsRe-dried tobacco leaves from seven Chinese regions were subjected to a controlled aging environment for 12 months. The bacterial community succession and volatile compounds dynamics in tobacco leaves throughout aging process were monitored. The main functional microorganisms were isolated from the tobacco leaves and inoculated into lower-grade tobacco leaves to evaluate their metabolic functions.ResultsSpearman’s rank correlation analysis revealed that Bacillus was a key genus driving aroma production. By using the pure culture method, strain Bacillus velezensis TB-1 with the best enzyme-producing capacity was screened from high-grade tobacco leaves. Furthermore, Bacillus velezensis TB-1 was applied to low-grade tobacco leaves for solid-state fermentation. GC-MS results showed a significant increase in volatile compounds in fermented tobacco leaves compared to unfermented controls. The contents of 2-methoxy-4-vinylphenol (clove and wood flavors), megastigmatrienone (tobacco and spicy aromas), 2-methyl-hexanoic acid (cream flavor) increased significantly. Sensory evaluation confirmed that fermentation with Bacillus velezensis TB-1 markedly enhanced tobacco leaf flavor quality.DiscussionThis study identified Bacillus velezensis as a core aroma-producing microorganism in tobacco aging, demonstrating its application for fermentation to enhance leaf quality, thus establishing a novel strategy for tobacco improvement. |
| format | Article |
| id | doaj-art-7910c1bb3ac84313bb80d520c4a6944e |
| institution | DOAJ |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-7910c1bb3ac84313bb80d520c4a6944e2025-08-20T03:13:10ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-07-011610.3389/fmicb.2025.16232791623279Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobaccoXiao-Jie Shan0Lifeng Jin1Feng Li2Sheng-Bing Yang3Xiao-Juan Zhang4Xiao-Juan Zhang5Li-Juan Chai6Li-Juan Chai7Jin-Song Gong8Jin-Song Shi9Zhen-Ming Lu10Zhen-Ming Lu11Zong-Yu Hu12Zheng-Hong Xu13Zheng-Hong Xu14Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, ChinaZhengzhou Tobacco Research Institute of CNTC, Zhengzhou, ChinaZhengzhou Tobacco Research Institute of CNTC, Zhengzhou, ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, ChinaNational Engineering Laboratory of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, ChinaNational Engineering Laboratory of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, ChinaSchool of Life Sciences and Health Engineering, Jiangnan University, Wuxi, ChinaSchool of Life Sciences and Health Engineering, Jiangnan University, Wuxi, ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, ChinaNational Engineering Laboratory of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, ChinaChina Tobacco Jiangsu Industrial Co., Ltd., Nanjing, ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, ChinaInnovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaIntroductionAging of flue-cured tobacco is a slow microbial fermentation process that usually lasts for 2–3 years, which plays an important role in improving the quality of final products.MethodsRe-dried tobacco leaves from seven Chinese regions were subjected to a controlled aging environment for 12 months. The bacterial community succession and volatile compounds dynamics in tobacco leaves throughout aging process were monitored. The main functional microorganisms were isolated from the tobacco leaves and inoculated into lower-grade tobacco leaves to evaluate their metabolic functions.ResultsSpearman’s rank correlation analysis revealed that Bacillus was a key genus driving aroma production. By using the pure culture method, strain Bacillus velezensis TB-1 with the best enzyme-producing capacity was screened from high-grade tobacco leaves. Furthermore, Bacillus velezensis TB-1 was applied to low-grade tobacco leaves for solid-state fermentation. GC-MS results showed a significant increase in volatile compounds in fermented tobacco leaves compared to unfermented controls. The contents of 2-methoxy-4-vinylphenol (clove and wood flavors), megastigmatrienone (tobacco and spicy aromas), 2-methyl-hexanoic acid (cream flavor) increased significantly. Sensory evaluation confirmed that fermentation with Bacillus velezensis TB-1 markedly enhanced tobacco leaf flavor quality.DiscussionThis study identified Bacillus velezensis as a core aroma-producing microorganism in tobacco aging, demonstrating its application for fermentation to enhance leaf quality, thus establishing a novel strategy for tobacco improvement.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1623279/fullflue-cured tobaccobacterial communityBacillus velezensisbioaugmentationaging |
| spellingShingle | Xiao-Jie Shan Lifeng Jin Feng Li Sheng-Bing Yang Xiao-Juan Zhang Xiao-Juan Zhang Li-Juan Chai Li-Juan Chai Jin-Song Gong Jin-Song Shi Zhen-Ming Lu Zhen-Ming Lu Zong-Yu Hu Zheng-Hong Xu Zheng-Hong Xu Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco Frontiers in Microbiology flue-cured tobacco bacterial community Bacillus velezensis bioaugmentation aging |
| title | Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco |
| title_full | Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco |
| title_fullStr | Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco |
| title_full_unstemmed | Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco |
| title_short | Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco |
| title_sort | isolation of indigenous bacillus velezensis from aging tobacco leaves for improving the flavor of flue cured tobacco |
| topic | flue-cured tobacco bacterial community Bacillus velezensis bioaugmentation aging |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1623279/full |
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