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