Exploring the potential of tobacco microorganisms for enhancing the flavor of naturally fermented essential oils
- 1Hebei China Tobacco Industry Co., Ltd. , ,
- 2Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University , , ,
Abstract
To isolate and characterize aroma-producing microorganisms from tobacco and evaluate their fermentation potential, 12 strains obtained from tobacco leaves and root soil were identified as members of the genera Enterobacter, Burkholderia, and Pseudomonas. High amylase activity was detected in most Enterobacter and Pseudomonas strains, whereas low cellulase activity and limited ethanol tolerance were generally recorded across all isolates. A total of 174 volatile compounds were detected by HS-SPME-GC–MS, among which alcohols were the most abundant class. Seventy-four odor-active compounds were identified by relative odor activity value analysis, with ketones (2,3-butanedione) and aldehydes ((E, E)-2,4-Decadienal, (E)-2-nonenal) being highlighted as key contributors to sweetness, fatty, and green aroma. The strains were categorized into two metabolic aroma types: ketone type, aldehyde type, which were associated with pyruvate and lipoxygenase pathways. It was demonstrated that microbial metabolic specificity determines aroma profiles, thereby providing a foundation for targeted flavor design through strategic strain selection.
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BibTeX
@article{jin2026exploring,
title = {{Exploring the potential of tobacco microorganisms for enhancing the flavor of naturally fermented essential oils}},
author = {Yan Jin and He Aiming and Hu Qi and Ye Zhuming and Zhang Yihan and Kan Qixin},
journal = {Frontiers in microbiology},
year = {2026},
month = oct,
doi = {10.3389/fmicb.2026.1780070},
url = {https://europepmc.org/article/PMC/PMC13668867},
note = {CC BY},
}
RIS
TY - JOUR
TI - Exploring the potential of tobacco microorganisms for enhancing the flavor of naturally fermented essential oils
AU - Yan Jin
AU - He Aiming
AU - Hu Qi
AU - Ye Zhuming
AU - Zhang Yihan
AU - Kan Qixin
PY - 2026
DA - 2026/10/01
JO - Frontiers in microbiology
DO - 10.3389/fmicb.2026.1780070
UR - https://europepmc.org/article/PMC/PMC13668867
AB - To isolate and characterize aroma-producing microorganisms from tobacco and evaluate their fermentation potential, 12 strains obtained from tobacco leaves and root soil were identified as members of the genera Enterobacter, Burkholderia, and Pseudomonas. High amylase activity was detected in most Enterobacter and Pseudomonas strains, whereas low cellulase activity and limited ethanol tolerance were generally recorded across all isolates. A total of 174 volatile compounds were detected by HS-SPME-GC–MS, among which alcohols were the most abundant class. Seventy-four odor-active compounds were identified by relative odor activity value analysis, with ketones (2,3-butanedione) and aldehydes ((E, E)-2,4-Decadienal, (E)-2-nonenal) being highlighted as key contributors to sweetness, fatty, and green aroma. The strains were categorized into two metabolic aroma types: ketone type, aldehyde type, which were associated with pyruvate and lipoxygenase pathways. It was demonstrated that microbial metabolic specificity determines aroma profiles, thereby providing a foundation for targeted flavor design through strategic strain selection.
SN - 1664-302X
ER -