Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation
IntroductionHigh levels of nitrogenous compounds such as proteins and alkaloids in cigar tobacco leaves can negatively impact combustion, smoke smoothness, and overall sensory quality. At the same time, the formation of aroma-active compounds during fermentation is essential for desirable flavor dev...
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Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Bioengineering and Biotechnology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fbioe.2025.1636506/full |
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| author | Hejun Liu Xin Fang Xin Fang Shiping Guo Bo Zhang Chongde Wu Chongde Wu Qiu Zhong Ruina Zhang Hongzhi Shi Yanqing Qin Shuhua Zeng Yao Jin Yao Jin |
| author_facet | Hejun Liu Xin Fang Xin Fang Shiping Guo Bo Zhang Chongde Wu Chongde Wu Qiu Zhong Ruina Zhang Hongzhi Shi Yanqing Qin Shuhua Zeng Yao Jin Yao Jin |
| author_sort | Hejun Liu |
| collection | DOAJ |
| description | IntroductionHigh levels of nitrogenous compounds such as proteins and alkaloids in cigar tobacco leaves can negatively impact combustion, smoke smoothness, and overall sensory quality. At the same time, the formation of aroma-active compounds during fermentation is essential for desirable flavor development. This study aimed to isolate a functional bacterial strain capable of accelerating nitrogen compound degradation and enhancing aroma quality through bioaugmented fermentation.MethodsA total of 65 bacterial strains were isolated from naturally fermented cigar tobacco using a tobacco extract-based medium. Sixteen showed significant protease activity, and Bacillus altitudinis (CCTCC M20211370) was selected for further study. Laboratory- and industrial-scale fermentation trials were conducted with this strain. Volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS), microbial community dynamics were assessed via high-throughput sequencing, and sensory evaluations were performed to assess quality improvements.ResultsInoculation with Bacillus altitudinis significantly increased desirable aroma compounds such as neophytadiene and β-ionone, while reducing harmful compounds including nicotine and myosmine. The microbial structure was reshaped, with enrichment of beneficial genera like Bacillus and Oceanobacillus. Sensory analysis confirmed improved aroma complexity, featuring enhanced floral, honey-sweet, and resinous notes.DiscussionBacillus altitudinis effectively improved cigar tobacco quality by promoting nitrogen compound degradation and modulating microbial metabolism to enhance aroma development. These findings support its potential as a bioaugmentation agent in industrial cigar fermentation. Further genomic and enzymatic studies are warranted to elucidate its functional mechanisms and facilitate large-scale application. |
| format | Article |
| id | doaj-art-e29be234b51d47a0a00d804c1909d22a |
| institution | DOAJ |
| issn | 2296-4185 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Bioengineering and Biotechnology |
| spelling | doaj-art-e29be234b51d47a0a00d804c1909d22a2025-08-20T03:03:50ZengFrontiers Media S.A.Frontiers in Bioengineering and Biotechnology2296-41852025-08-011310.3389/fbioe.2025.16365061636506Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentationHejun Liu0Xin Fang1Xin Fang2Shiping Guo3Bo Zhang4Chongde Wu5Chongde Wu6Qiu Zhong7Ruina Zhang8Hongzhi Shi9Yanqing Qin10Shuhua Zeng11Yao Jin12Yao Jin13College of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaKey Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, ChinaR&D Department, Sichuan Provincial Branch of China National Tobacco Crop Tobacco Science Institute, Chengdu, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaKey Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, ChinaDeyang Tobacco Company of Sichuan Province, Deyang, Sichuan, ChinaDeyang Tobacco Company of Sichuan Province, Deyang, Sichuan, ChinaCollege of Tobacco Science, Henan Agricultural University, Zhengzhou, ChinaR&D Department, Sichuan Provincial Branch of China National Tobacco Crop Tobacco Science Institute, Chengdu, ChinaCollege of Agronomy, Sichuan Agricultural University, Chengdu, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaKey Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, ChinaIntroductionHigh levels of nitrogenous compounds such as proteins and alkaloids in cigar tobacco leaves can negatively impact combustion, smoke smoothness, and overall sensory quality. At the same time, the formation of aroma-active compounds during fermentation is essential for desirable flavor development. This study aimed to isolate a functional bacterial strain capable of accelerating nitrogen compound degradation and enhancing aroma quality through bioaugmented fermentation.MethodsA total of 65 bacterial strains were isolated from naturally fermented cigar tobacco using a tobacco extract-based medium. Sixteen showed significant protease activity, and Bacillus altitudinis (CCTCC M20211370) was selected for further study. Laboratory- and industrial-scale fermentation trials were conducted with this strain. Volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS), microbial community dynamics were assessed via high-throughput sequencing, and sensory evaluations were performed to assess quality improvements.ResultsInoculation with Bacillus altitudinis significantly increased desirable aroma compounds such as neophytadiene and β-ionone, while reducing harmful compounds including nicotine and myosmine. The microbial structure was reshaped, with enrichment of beneficial genera like Bacillus and Oceanobacillus. Sensory analysis confirmed improved aroma complexity, featuring enhanced floral, honey-sweet, and resinous notes.DiscussionBacillus altitudinis effectively improved cigar tobacco quality by promoting nitrogen compound degradation and modulating microbial metabolism to enhance aroma development. These findings support its potential as a bioaugmentation agent in industrial cigar fermentation. Further genomic and enzymatic studies are warranted to elucidate its functional mechanisms and facilitate large-scale application.https://www.frontiersin.org/articles/10.3389/fbioe.2025.1636506/fulltobacco cigar leavesfermentationmicrobial communityfunctional strain screeningbioaugmentation |
| spellingShingle | Hejun Liu Xin Fang Xin Fang Shiping Guo Bo Zhang Chongde Wu Chongde Wu Qiu Zhong Ruina Zhang Hongzhi Shi Yanqing Qin Shuhua Zeng Yao Jin Yao Jin Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation Frontiers in Bioengineering and Biotechnology tobacco cigar leaves fermentation microbial community functional strain screening bioaugmentation |
| title | Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation |
| title_full | Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation |
| title_fullStr | Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation |
| title_full_unstemmed | Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation |
| title_short | Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation |
| title_sort | isolation and evaluation of a bacillus altitudinis strain to improve cigar tobacco leaves fermentation |
| topic | tobacco cigar leaves fermentation microbial community functional strain screening bioaugmentation |
| url | https://www.frontiersin.org/articles/10.3389/fbioe.2025.1636506/full |
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