Microbial community succession during tobacco fermentation reveals a flavor-improving mechanism
This study reveals the critical role of microbial succession in FCT fermentation and demonstrates that targeted inoculation of functional <i>Bacillus</i> strains can significantly improve tobacco quality by modulating key metabolic pathways, providing a scientific basis for artificial microbial fermentation in tobacco processing.
Authors
- Hongxu Dong (ORCID: https://orcid.org/0000-0003-4028-3597)
- Chen Shen (ORCID: https://orcid.org/0000-0002-4571-9225)
- H.F. Wang (ORCID: https://orcid.org/0009-0009-9160-5200)
- Zemin Fang (ORCID: https://orcid.org/0000-0002-9853-5470)
- Bo Yang (ORCID: https://orcid.org/0000-0002-1347-3718)
- Zhongxiao Peng (ORCID: https://orcid.org/0000-0002-3059-5813)
- Jingjing Zhu
- Xiaojie Wang (ORCID: https://orcid.org/0000-0001-7748-1541)
- Juanjuan Liu (ORCID: https://orcid.org/0000-0002-1062-4488)
- Jitao Wang (ORCID: https://orcid.org/0000-0002-3071-494X)
- Zichao An
Institutions
- Anhui University (CN)
- China Tobacco (CN)
Publication Details
- Journal
- Frontiers in Bioengineering and Biotechnology
- Published
- 2025-07-21
- DOI
- https://doi.org/10.3389/fbioe.2025.1627842
- Citations
- 7
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 8.14
Funders
- National Natural Science Foundation of China
- China National Tobacco Corporation