Effects of Phaffia rhodozyma on microbial community dynamics and tobacco quality during tobacco fermentation
This study confirmed that <i>P. rhodozyma</i> fermentation could effectively improve the sensory evaluation of tobacco, and provided a novel microbial fermentation method to improve tobacco quality.
Authors
- Hong Zhang (ORCID: https://orcid.org/0000-0003-4179-5666)
- Mingjun Zhu (ORCID: https://orcid.org/0000-0001-7646-6577)
- Jing Mai
- Binbin Hu (ORCID: https://orcid.org/0000-0001-6841-6764)
- Jianfeng Sun (ORCID: https://orcid.org/0000-0002-8358-1060)
- Zhonghua Liu (ORCID: https://orcid.org/0000-0001-8497-6702)
- Lu Zhao (ORCID: https://orcid.org/0000-0003-1307-7659)
- Yang Hu (ORCID: https://orcid.org/0009-0000-1344-3474)
Institutions
- China Tobacco (CN)
- Yunnan Academy of Agricultural Sciences (CN)
- Chuxiong Normal University (CN)
- South China University of Technology (CN)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2024-09-17
- DOI
- https://doi.org/10.3389/fmicb.2024.1451582
- Citations
- 8
- Primary Topic
- Algal biology and biofuel production
- Type
- article
- Field-Weighted Citation Impact
- 0.82