Claim · model-written summary
Keystone genera Methylobacterium-Methylorubrum and Aerococcus enriched at the final fermentation stage of cigar tobacco.
AerococcusVerbatim
e0“Fermentation plays a critical role in determining the quality and aroma of cigar tobacco”
e1“keystone genera (Methylobacterium-Methylorubrum, Aerococcus) enriching at the final stage”
Title
Jiaxin Liu; Lei Tian; Youqing Dai; et al. Journal of the Science of Food and Agriculture 2026. doi:10.1002/jsfa.70816
Other claims from this paper (9)
- Observation Microbial communities shifted in a stage-dependent manner across unfermented, mid-fermentation and final-fermentation stages of cigar tobacco.
- Observation Bacterial diversity showed a first-decrease-then-increase trend during cigar tobacco fermentation.
- Observation Staphylococcus dominated mid-fermentation cigar tobacco with relative abundance above 97%.
- Observation Fungal communities on cigar tobacco were persistently dominated by Aspergillus throughout fermentation.
- Observation Volatile metabolomics identified 47 differentially abundant flavor compounds in cigar tobacco during fermentation.
- Observation Aldehydes and alcohols were significantly enriched in cigar tobacco after fermentation.
- Association Bacterial communities showed stronger associations with volatile flavor compounds than fungal communities did.
- Association Aerococcus showed significant positive correlations with key upregulated volatile compounds of cigar tobacco.
- Mechanism Functional prediction suggested that carbohydrate, amino acid and lipid metabolism pathways may contribute to volatile flavor compound formation in cigar tobacco.
Sphingomonas
Wallemia
Medicago sativa
Enterobacter