Shuning Weng, Meizhong Deng, Shanyi Chen, Renqiang Yang, Jingjing Li, Xianbo Zhao, Shunhua Ji, Lixiang Wu, Li Ni, Enren Zhang, Chaochao Wang, Lingfeng Qi, Kuanqi Liao, Yiqiang Chen, Wen Zhang
To study the relationship between the diversity of the surface microbial community and tobacco flavor, and to improve tobacco quality using microorganisms. The microbial community composition and diversity of 14 samples of flue-cured tobacco from tobacco-producing areas in Yunnan with varying grades were analyzed by high-throughput sequencing. PICRUSt was used for predicting microbial functions. A strain of Bacillus amyloliquefaciens W6-2 with the ability to degrade pectin was screened from the surface of flued-cured tobacco leaves from Yunnan reroasted tobacco leave...
2024: Frontiers in Bioengineering and Biotechnology