Abstract
Introduction This study aimed to investigate the potential role of endophytic bacteria in tobacco leaves during the fermentation process to enhance the quality of tobacco. Methods We isolated 11 endophytic bacteria from fresh tobacco leaves and selected Bacillus halotolerans NS36 and Bacillus mycoides NS75 based on sensory evaluation, both of which significantly improved the sensory quality of tobacco leaves. Results Specifically, NS36 decreased offensive taste in tobacco leaves, while NS75 improved the quality by increasing the aroma. Chemical analysis revealed that fermentation with B. halotolerans NS36 significantly decreased the content of irritant compounds such as lignin, cellulose, starch, and pectin. In contrast, fermentation with B. mycoides NS75 reduced the content of cellulose, starch, and protein, while significantly increasing the content of Amadori compounds and glycosides. Through whole-genome sequencing, we predicted enzyme systems related to these chemical changes. B. halotolerans NS36 mainly secreted enzyme systems associated with the degradation of lignin, cellulose, starch, and pectin, thereby reducing irritants in tobacco leaves, diminishing unpleasant tastes, and achieving a more balanced sensory quality. B. mycoides NS75, on the other hand, secreted enzyme systems related to protein and glycoside hydrolysis, increasing Maillard reaction products and glycosylated compounds in tobacco leaves, thus enhancing the aroma quality and quantity. Discussion The findings of this study offer a new perspective for the tobacco industry, namely, the use of endophytic bacilli to improve the off-flavors and aroma of tobacco leaves, which could not only enhance the industrial applicability of tobacco leaves but also potentially strengthen the market competitiveness of products. These discoveries lay the foundation for further research and application, especially in the development of new biotechnologies to improve the quality of tobacco products.
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Claims 8
Claim · model-written summary
Bacillus halotolerans NS36 decreased offensive taste in tobacco leaves.
- Taxon
- tobacco
Nicotiana tabacume0 - Treatment
- NS36e0
- Interactor
- NS36e0symbiont
- Outcome
- offensive tastee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NS36 decreased offensive taste in tobacco leaves”
Claim · model-written summary
Bacillus mycoides NS75 improved tobacco leaf quality by increasing the aroma.
- Taxon
- tobaccoNicotiana tabacumt0
- Treatment
- NS75e0
- Interactor
- NS75e0symbiont
- Outcome
- aromae0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NS75 improved the quality by increasing the aroma”
t0“tobacco leaf”
Claim · model-written summary
Fermentation with B. halotolerans NS36 significantly decreased the content of lignin, cellulose and starch in tobacco leaves.
- Taxon
- tobaccoNicotiana tabacumt0
- Treatment
- fermentation with B. halotolerans NS36e0
- Interactor
- B. halotolerans NS36Bacillus halotoleranse0symbiont
- Outcome
- lignin, cellulose, starche0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fermentation with B. halotolerans NS36 significantly decreased the content of irritant compounds such as lignin, cellulose, starch, and pectin”
t0“tobacco leaf”
Claim · model-written summary
Fermentation with B. halotolerans NS36 significantly decreased the pectin content in tobacco leaves.
- Taxon
- tobaccoNicotiana tabacumt0
- Treatment
- fermentation with B. halotolerans NS36e0
- Interactor
- B. halotolerans NS36Bacillus halotoleranse0symbiont
- Outcome
- pectine0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fermentation with B. halotolerans NS36 significantly decreased the content of irritant compounds such as lignin, cellulose, starch, and pectin”
t0“tobacco leaf”
Claim · model-written summary
Fermentation with B. mycoides NS75 reduced the content of cellulose, starch and protein in tobacco leaves.
- Taxon
- tobaccoNicotiana tabacumt0
- Treatment
- fermentation with B. mycoides NS75e0
- Interactor
- B. mycoides NS75
Bacillus mycoidese0symbiont - Outcome
- cellulose, starch, and proteine0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fermentation with B. mycoides NS75 reduced the content of cellulose, starch, and protein”
t0“tobacco leaf”
Claim · model-written summary
Fermentation with B. mycoides NS75 significantly increased the content of Amadori compounds and glycosides in tobacco leaves.
- Taxon
- tobaccoNicotiana tabacumt0
- Treatment
- fermentation with B. mycoides NS75e0
- Interactor
- B. mycoides NS75Bacillus mycoidese0symbiont
- Outcome
- Amadori compounds and glycosidese0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fermentation with B. mycoides NS75 reduced the content of cellulose, starch, and protein, while significantly increasing the content of Amadori compounds and glycosides”
t0“tobacco leaf”
Claim · model-written summary
Genome sequencing predicted that B. halotolerans NS36 mainly secretes enzyme systems for degrading lignin, cellulose, starch and pectin, thereby reducing irritants in tobacco leaves.
- Taxon
- tobaccoNicotiana tabacume1
- Interactor
- B. halotolerans NS36Bacillus halotoleranse1symbiont
- Outcome
- reducing irritants in tobacco leavese1
- Qualifier
- enzyme systems associated with the degradation of lignin, cellulose, starch, and pectine1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“B. halotolerans NS36 mainly secreted enzyme systems associated with the degradation of lignin, cellulose, starch, and pectin, thereby reducing irritants in tobacco leaves”
Claim · model-written summary
Genome sequencing predicted that B. mycoides NS75 secretes enzyme systems for protein and glycoside hydrolysis, increasing Maillard reaction products and glycosylated compounds in tobacco leaves.
- Taxon
- tobaccoNicotiana tabacume1
- Interactor
- B. mycoides NS75Bacillus mycoidese1symbiont
- Outcome
- Maillard reaction products and glycosylated compoundse1
- Qualifier
- enzyme systems related to protein and glycoside hydrolysise1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“B. mycoides NS75, on the other hand, secreted enzyme systems related to protein and glycoside hydrolysis, increasing Maillard reaction products and glycosylated compounds in tobacco leaves”
The same questions in other papers
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1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
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processing · molecular: metabolites · Nicotiana tabacum (tobacco)Positive and negative results
3 papers in the same direction as this paper · 2 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- no effect
3 papers more in this group
See all 7 papers →processing · quality: sugar starch · Nicotiana tabacum (tobacco)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.