Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco

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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Main Authors: Xiao-Jie Shan, Lifeng Jin, Feng Li, Sheng-Bing Yang, Xiao-Juan Zhang, Li-Juan Chai, Jin-Song Gong, Jin-Song Shi, Zhen-Ming Lu, Zong-Yu Hu, Zheng-Hong Xu
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-07-01
Series:Frontiers in Microbiology
Subjects:
flue-cured tobacco
bacterial community
Bacillus velezensis
bioaugmentation
aging
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1623279/full
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