Enhancing tobacco quality through microbial-enzymatic processing: mechanisms, applications, and future perspectives

Aging represents a critical stage in tobacco processing that balances the internal chemical composition of tobacco leaves, reduces undesirable odors and irritation, and enhances smoking quality. Microbial fermentation and enzymatic catalysis are pivotal to this process, as they not only accelerate the fermentation period but also regulate the internal chemical constituents of the leaves, thereby improving aging efficiency. Consequently, the screening of suitable enzymes and functional strains is of paramount importance. This review summarizes recent advances in the application of enzymes and microorganisms for tobacco quality improvement, aiming to elucidate the mechanisms of enzymatic catalysis degrades macromolecules and generates aroma compounds, while also revealing the metabolic regulatory functions of microbial communities. This review aims to provide researchers with a comprehensive understanding of the latest developments in this field, while offering insights into the mining and engineering of core enzyme systems and functional strains.