Effects of a Novel Microbial Fermentation Medium Produced by Tremella aurantialba SCT-F3 on Cigar Filler Leaf

Author: mycolabadmin
2023-09-22
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Summary

This research explored using a fungus-based fermentation medium to improve the quality of tobacco used in cigars. The scientists found that adding fermentation liquid produced by the medicinal mushroom Tremella aurantialba improved the taste, aroma and overall quality of cigar tobacco leaves through beneficial changes in chemical compounds and helpful microorganisms. Impacts on everyday life: – Demonstrates how natural fermentation processes can improve product quality – Shows potential for using edible medicinal fungi in industrial applications – Provides new methods for enhancing agricultural product processing – Could lead to improved quality control in tobacco and other fermented products – Illustrates the importance of microbial communities in food/agricultural processing

Background

Adding fermentation medium is an effective way to improve the quality of cigar tobacco leaves. Traditional fermentation media include plant extracts and fermented products, while novel media include specific bacterial strains and enzymes. Tremella aurantialba SCT-F3 is a colloidal edible medicinal fungus that produces fermentation broth rich in polysaccharides, enzymes and aromatic compounds that could potentially improve cigar tobacco leaf quality.

Objective

To investigate the effects of using fermentation broth from Tremella aurantialba SCT-F3 as a novel fermentation medium to improve the quality of cigar filler leaves (CFLs), by examining changes in sensory quality, chemical components, volatile flavor compounds, and microbial community structure and function during the fermentation process.

Results

The addition of T. aurantialba SCT-F3 fermentation medium significantly improved sensory quality of the cigar filler leaves. It increased total alkaloid, reducing sugar, total sugar content and 12 volatile flavor compounds. The medium enriched 31 microbial genera and increased microbial community richness and diversity. Microbial functions increased, including nucleotide biosynthesis, amino acid biosynthesis, and nicotine degradation. During fermentation, bacterial enzyme activity increased while microbial diversity decreased. By the end of fermentation, sensory quality was excellent, microbial structure stabilized, and there were significant increases in Maillard reaction products and nicotine degradation products.

Conclusion

The research successfully demonstrated a new microbial fermentation medium using edible medicinal fungi to improve fermented cigar filler leaf quality. The T. aurantialba SCT-F3 fermentation medium significantly affected chemical components and volatile flavor compounds while changing the microbial community structure and improving microbial activity. This provides both a novel fermentation medium and new ideas for using other edible medicinal fungi to enhance cigar tobacco leaf quality.

Published in:Frontiers in Microbiology,
Study Type:Experimental Study,
Source: 10.3389/fmicb.2023.1267916