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Related Concept Videos

Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Batch vs Continuous Culture01:14

Batch vs Continuous Culture

Fermentation is a foundational biotechnological process used to produce pharmaceuticals, biofuels, enzymes, and food additives. Among industrial strategies, batch and continuous fermentation are the two most widely applied. Although both rely on microbial conversion of substrates into desired products, they differ markedly in operation, productivity, and suitability for specific applications.Batch fermentation occurs in a closed system in which nutrient media and inoculum are added at the...
Scale-Up Processes01:14

Scale-Up Processes

The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

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Related Experiment Video

Updated: Jul 3, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

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Changes in physicochemical properties and microbial community succession during leaf stacking fermentation.

Guanghai Zhang1, Lu Zhao1, Wei Li1

  • 1Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China.

AMB Express
|November 22, 2023
PubMed
Summary

Leaf fermentation harnesses microbial enzymes to break down organic compounds. This study reveals how microbial communities and metabolites change during cigar leaf fermentation, impacting aroma and composition.

Keywords:
Cigar Tobacco leafFermentationMicrobial community, physicochemical property, material conversion

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Area of Science:

  • Microbiology
  • Biochemistry
  • Environmental Science

Background:

  • Leaf stacking fermentation is an eco-friendly process utilizing microbial enzymatic actions for macromolecular organic compound degradation.
  • Understanding the microbial dynamics and metabolite changes during fermentation is crucial for optimizing the process and product quality.

Purpose of the Study:

  • To investigate the dynamics of metabolite profiles, bacterial and fungal communities, and their interactions during cigar leaf fermentation.
  • To identify key microbial taxa and volatile aroma compounds associated with the fermentation process.
  • To elucidate the relationship between microbial community structure, metabolic functions, and physicochemical properties.

Main Methods:

  • Analysis of metabolite profiles, including sugars, starches, cellulose, lignin, pectin, polyphenols, and proteins.
  • High-throughput sequencing for bacterial and fungal community profiling (microbiome analysis).
  • Molecular ecological network analysis to explore microbial interactions and correlations with metabolites.

Main Results:

  • Significant decreases in total sugar, starch, cellulose, lignin, pectin, polyphenol, and protein content were observed during fermentation.
  • Key volatile aroma compounds such as furfural, neophytadiene, and benzyl alcohol were identified.
  • Microbial α-diversity initially increased then decreased, with fermentation stages having a greater impact than geographic origin.
  • Core bacterial genera (e.g., Sphingomonas, Bacillus) and fungal genera (e.g., Aspergillus, Penicillium) were identified.
  • Molecular networks revealed significant correlations between core taxa, metabolic enzymes, and physicochemical properties, indicating joint microbial participation in degradation and aroma synthesis.

Conclusions:

  • Microbial community succession and metabolite conversion are tightly coupled during leaf fermentation.
  • Fermentation stages significantly influence microbial diversity and metabolic profiles.
  • Bacteria and fungi play crucial roles in degrading carbohydrates and nitrogen compounds and synthesizing volatile aroma compounds.