Research on the Microbial Community Structure and Evolutionary Changes During the Industrial Fermentation Process of Cigar Tobacco Leaves

Abstract

Cigar tobacco leaves host a diverse bacterial community on their surfaces, playing a vital role in the fermentation process. This study aimed to investigate and analyze the bacterial community dynamics during the artificial fermentation of cigar tobacco leaves, recognizing the advantages of artificial over natural fermentation. The research focused on elucidating the structural composition of the bacterial community on the leaves, exploring their metabolic activities, understanding how they influence the characteristics of the leaves during artificial fermentation, and identifying potential metabolic pathways. Significant shifts in the microbial community were observed post-fermentation, with a marked increase in diversity. Notably, genera like Oceanobacillus, Terribacillus, and Corynebacterium exhibited substantial growth during the mid-phase of fermentation, suggesting their importance in the process. The insights derived from this study shed light on the artificial fermentation process of cigar tobacco leaves, offering opportunities for enhancing safety and quality.