{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,25]],"date-time":"2026-10-25T12:25:54Z","timestamp":1792931154329,"version":"4.5.0"},"reference-count":78,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,12,21]],"date-time":"2022-12-21T00:00:00Z","timestamp":1671580800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31871789"],"award-info":[{"award-number":["31871789"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100012554","name":"Hubei Provincial Department of Education","doi-asserted-by":"publisher","award":["D20211404"],"award-info":[{"award-number":["D20211404"]}],"id":[{"id":"10.13039\/100012554","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Bioeng. Biotechnol."],"abstract":"<jats:p>\n                    <jats:bold>Introduction:<\/jats:bold>\n                    There are various degrees of defects of cigar filler leaves after air drying.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Methods:<\/jats:bold>\n                    In order to improve the quality and plant-derived aroma content of cigar filler leaves, nine aroma-producing yeasts were applied in artificially solid-state fermentation of cigar filler leaves in this study. The differences with various yeasts application were compared by chemical composition and GC-MS analysis.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Results and discussion:<\/jats:bold>\n                    The results showed that 120 volatile components were identified and quantified in cigar filler leaves after fermentation, including aldehydes (25 types), alcohols (24 types), ketones (20 types), esters (11 types), hydrocarbons (12 types), acids (4 types) and other substances (23 types). Based on the analysis of odor activity value (OAV), the OVA of fruity and floral aroma components were higher. It was found that floral aroma are the representative aroma types of cigar filler leaves treated with\n                    <jats:italic>Clavispora lusitaniae<\/jats:italic>\n                    ,\n                    <jats:italic>Cyberlindera fabianii<\/jats:italic>\n                    ,\n                    <jats:italic>Saccharomycosis fibuligera<\/jats:italic>\n                    an\n                    <jats:italic>d Zygosaccharomyces bailii<\/jats:italic>\n                    R6. After being inoculated with\n                    <jats:italic>Hanseniaspora uvarum<\/jats:italic>\n                    J1,\n                    <jats:italic>Hanseniaspora uvarum<\/jats:italic>\n                    J4 and\n                    <jats:italic>Pichia pastoris<\/jats:italic>\n                    P3, the OAV of fruity aroma in cigar filler leaves was the highest, followed by tobacco aroma and woody aroma. The correlation between volatile components of cigar filler leaves with different yeasts was revealed after PCA analysis. It was concluded that the quality of cigar filler leaves was improved, and cigar filler leaves fermented with different yeasts showed different flavor.\n                  <\/jats:p>","DOI":"10.3389\/fbioe.2022.1093755","type":"journal-article","created":{"date-parts":[[2022,12,21]],"date-time":"2022-12-21T04:15:46Z","timestamp":1671596146000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":35,"title":["Application of yeast in plant-derived aroma formation from cigar filler leaves"],"prefix":"10.3389","volume":"10","author":[{"given":"Lan","family":"Yao","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenyi","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingyi","family":"Ding","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tongtong","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Yu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunlei","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiong","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2022,12,21]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"44","DOI":"10.3969\/j.issn.1001-3601.2013.04.013","article-title":"Effect of aroma-producing yeast on smoking quality of low grade tobacco leaves","volume":"41","author":"Chen","year":"2013","journal-title":"Guizhou Agr. Sci."},{"key":"B2","doi-asserted-by":"publisher","first-page":"83","DOI":"10.16872\/j.cnki.1671-4652.2019.01.015","article-title":"Progress of domestic ciger filler tobacco","volume":"40","author":"Chen","year":"2019","journal-title":"J. Yangzhou Univ. Agric. Life Sci. Ed."},{"key":"B3","doi-asserted-by":"publisher","first-page":"597454","DOI":"10.3389\/fmicb.2020.597454","article-title":"Zygosaccharomyces rouxii, an aromatic yeast isolated from chili sauce, is able to biosynthesize 2-Phenylethanol via the shikimate or ehrlich pathways","volume":"11","author":"Dai","year":"2020","journal-title":"Frontiers Microbiol."},{"key":"B4","doi-asserted-by":"publisher","first-page":"129783","DOI":"10.1016\/j.foodchem.2021.129783","article-title":"Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea","volume":"357","author":"Deng","year":"2021","journal-title":"Food Chem."},{"key":"B5","doi-asserted-by":"publisher","first-page":"14","DOI":"10.15958\/j.cnki.sdnyswxb.2021.01.003","article-title":"Isolation and identification of two aroma-producing microorganisms and their fermented liquid to increase the aroma of tobacco","volume":"40","author":"Du","year":"2021","journal-title":"J. Mountain Agr. Biol."},{"key":"B6","doi-asserted-by":"publisher","first-page":"69","DOI":"10.3390\/fermentation4030069","article-title":"Zygosaccharomyces rouxii: Control strategies and applications in food and winemaking","volume":"4","author":"Escott","year":"2018","journal-title":"Fermentation"},{"key":"B7","doi-asserted-by":"publisher","first-page":"663744","DOI":"10.3389\/fmicb.2021.663744","article-title":"Isolation and identification of a high-yield ethyl caproate-producing yeast from daqu and optimization of its fermentation","volume":"12","author":"Fan","year":"2021","journal-title":"Front. Microbiol"},{"key":"B8","doi-asserted-by":"publisher","first-page":"52","DOI":"10.3969\/j.issn.1001-3601.2011.05.015","article-title":"Relationship between chemicaI composition and smoking quaIity of tobacco in shenmei base","volume":"39","author":"Gao","year":"2011","journal-title":"Guizhou Agric. Sci."},{"key":"B9","volume-title":"A yeast strain QTX22 and its application in grape juice with high yield of aroma substances","author":"Ge","year":"2021"},{"key":"B10","doi-asserted-by":"publisher","first-page":"5221","DOI":"10.1021\/jf0705015","article-title":"Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept","volume":"55","author":"Greger","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"B11","doi-asserted-by":"publisher","first-page":"27","DOI":"10.3969\/j.issn.2096-1553.2019.05.004","article-title":"Screening and identification of aroma-producing yeast YG-4 and analysis of its aroma components","volume":"34","author":"Guo","year":"2019","journal-title":"J. Light Ind."},{"key":"B12","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3969\/j.issn.1000-9973.2020.09.001","article-title":"Effect of addition of Saccharomyces rouxii at different time on high-salt dilute soy sauce","volume":"45","author":"Han","year":"2020","journal-title":"China Condiment"},{"key":"B13","doi-asserted-by":"publisher","first-page":"131437","DOI":"10.1016\/j.foodchem.2021.131437","article-title":"Phenolic compound profiles in Finnish apple (Malus \u00d7 domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains","volume":"373","author":"He","year":"2022","journal-title":"Food Chem."},{"key":"B14","doi-asserted-by":"publisher","first-page":"52","DOI":"10.16693\/j.cnki.1671-9646(X).2020.04.046","article-title":"Screening of solid- state fermentation aroma- producing strains","author":"Hu","year":"2020","journal-title":"Farm Prod. Process."},{"key":"B15","doi-asserted-by":"publisher","first-page":"119","DOI":"10.1016\/j.foodres.2018.03.037","article-title":"Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae","volume":"108","author":"Hu, K","year":"2018","journal-title":"Food Res. Int."},{"key":"B16","doi-asserted-by":"publisher","first-page":"200","DOI":"10.13652\/j.issn.1003-5788.2018.11.040","article-title":"Study on improvement of tobacco quality by fermentation technology with aroma producing yeast","volume":"34","author":"Hu","year":"2018","journal-title":"Food Machinery"},{"key":"B17","doi-asserted-by":"publisher","first-page":"97","DOI":"10.11882\/j.issn.0254-5071.2021.02.019","article-title":"Preliminary analysis of quality and volatile components of sauce-flavor distiller's grains before and after fermentation","volume":"40","author":"Huang","year":"2021","journal-title":"China Brew."},{"key":"B18","doi-asserted-by":"publisher","first-page":"135","DOI":"10.17221\/248\/2010-cjfs","article-title":"Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage","volume":"30","author":"Jairath","year":"2012","journal-title":"Czech J. Food Sci."},{"key":"B19","doi-asserted-by":"publisher","first-page":"276","DOI":"10.16429\/j.1009-7848.2021.01.033","article-title":"The screening and identification of Pichia kudriavzevi FJZ by flavor-oriented technology and it\u2019s biological characteristics","volume":"21","author":"Jia","year":"2021","journal-title":"J. Chin. Inst. Food Sci. Technol."},{"key":"B20","doi-asserted-by":"publisher","first-page":"2762","DOI":"10.3390\/molecules23112762","article-title":"Bioformation of volatile and nonvolatile metabolites by Saccharomycopsis fibuligera KJJ81 cultivated under different conditions\u2014Carbon sources and cultivation times","volume":"23","author":"Lee","year":"2018","journal-title":"Molecules"},{"key":"B21","doi-asserted-by":"publisher","first-page":"1080","DOI":"10.16178\/j.issn.0528-9017.20150743","article-title":"Analysis of main chemical components in cigar leaf from Indonesia and China","volume":"56","author":"Li","year":"2015","journal-title":"J. Zhejiang Agric. Sci."},{"key":"B22","doi-asserted-by":"publisher","first-page":"356","DOI":"10.1186\/s12866-020-02035-8","article-title":"Influence of microbiota and metabolites on the quality of tobacco during fermentation","volume":"20","author":"Li, J","year":"2020","journal-title":"BMC Microbiol."},{"key":"B23","doi-asserted-by":"publisher","first-page":"171","DOI":"10.15933\/j.cnki.1004\u20433268.2022.09.018","article-title":"Optimization of mixed microbial Solid\u2043State fermentation and analysis of volatile aroma components in Low\u2043Grade tobacco leaves","volume":"51","author":"Li, M","year":"2020","journal-title":"J. Henan Agr. Sci."},{"key":"B24","doi-asserted-by":"publisher","first-page":"4469","DOI":"10.1007\/s13197-020-04484-5","article-title":"Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature","volume":"57","author":"Lin","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"B25","doi-asserted-by":"publisher","first-page":"44","DOI":"10.16135\/j.issn1002-0861.2018.0135","article-title":"Screening of seven note character impact groups in cigarette smoke","volume":"52","author":"Liu","year":"2019","journal-title":"Tobacco. Sci. Technol."},{"key":"B26","doi-asserted-by":"publisher","first-page":"497","DOI":"10.3969\/j.issn.2095-1191.2022.02.023","article-title":"The relationship between the color change of cigar tobacco leaf and the main nitrogen compounds and smoking quality during fermentation","volume":"53","author":"Liu","year":"2022","journal-title":"J. South. Agric."},{"key":"B27","doi-asserted-by":"publisher","first-page":"59","DOI":"10.12187\/2021.05.008","article-title":"A mixed microbial fermentation technology for improving the quality of tobacco leaves in Baise, Guangxi","volume":"36","author":"Long","year":"2021","journal-title":"J. Light Ind."},{"key":"B28","doi-asserted-by":"publisher","first-page":"43","DOI":"10.13746\/j.njkj.2014093","article-title":"The Correlations of fusel oil in different varieties of base nongxiang Baijiu (Liquor)","volume":"1","author":"Luo","year":"2015","journal-title":"Liquor-Making Sci. Technol."},{"key":"B29","doi-asserted-by":"publisher","first-page":"1016","DOI":"10.1111\/ijfs.15463","article-title":"Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast","volume":"57","author":"Ma, C. L","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"B30","doi-asserted-by":"publisher","first-page":"630","DOI":"10.12101\/j.issn.1004-390X(n).202201044","article-title":"Study on adding organic acids combined with fermentation by Saccharomyces cerevisiae to improve the quality of upper tobacco leaves","volume":"37","author":"Ma, C. Y","year":"2022","journal-title":"J. Yunnan Agr. Univ. Nat. Sci."},{"key":"B31","first-page":"37","article-title":"The influences of Chinese rice wine qu co-fermentation on the quality traits of discarded tobacco leaves K326","volume":"29","author":"Ma, X. W","year":"2022","journal-title":"Cereal Food Ind."},{"key":"B32","doi-asserted-by":"publisher","first-page":"28","DOI":"10.3969\/j.issn.1001-0084.2021.04.007","article-title":"An overview of Schwanniomyces occidentalis and its industrial application","volume":"4","author":"Meng","year":"2021","journal-title":"Feed Rev."},{"key":"B33","doi-asserted-by":"publisher","first-page":"103484","DOI":"10.1016\/j.fm.2020.103484","article-title":"A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation","volume":"90","author":"Minebois","year":"2020","journal-title":"Food Microbiol."},{"key":"B34","doi-asserted-by":"publisher","first-page":"113118","DOI":"10.1016\/j.lwt.2022.113118","article-title":"Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity","volume":"158","author":"Niu","year":"2022","journal-title":"LWT - Food Sci. Technol."},{"key":"B35","doi-asserted-by":"publisher","first-page":"60","DOI":"10.3969\/j.issn.1672","article-title":"Research progress of cigar fermentation","volume":"32","author":"Niu","year":"2020","journal-title":"J. Hunan Univ. Arts Sci. Sci. Technol."},{"key":"B36","doi-asserted-by":"publisher","first-page":"585","DOI":"10.1016\/S0308-8146(03)00282-6","article-title":"Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration","volume":"84","author":"Peinado","year":"2004","journal-title":"Food Chem."},{"key":"B37","doi-asserted-by":"publisher","first-page":"4885","DOI":"10.1021\/jf2011112","article-title":"Characterization of odor-active compounds in guava wine","volume":"59","author":"Pino","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"B38","doi-asserted-by":"publisher","first-page":"199","DOI":"10.13652\/j.issn.1003-5788.2020.05.037","article-title":"Application of Lactobacillus plantarum in improving the quality of tabacco leaves from different regions","volume":"36","author":"Qin","year":"2020","journal-title":"Food Mach."},{"key":"B39","doi-asserted-by":"publisher","first-page":"57","DOI":"10.16519\/j.cnki.1004-311x.2006.01.023","article-title":"Study on Aroma-producing yeast of tobacco and its application in cigarette flavoring","author":"Ruan","year":"2006","journal-title":"Biotechnology"},{"key":"B40","doi-asserted-by":"publisher","first-page":"781","DOI":"10.3389\/fpls.2019.00781","article-title":"Methyl jasmonate-induced changes of flavor profiles during the processing of green, Oolong, and Black Tea","volume":"10","author":"Shi","year":"2019","journal-title":"Frontiers Plant Sci."},{"key":"B41","doi-asserted-by":"publisher","first-page":"113","DOI":"10.1016\/j.fm.2019.04.010","article-title":"Dynamic modelling of brewers\u2019 yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance","volume":"83","author":"Van Rijswijck","year":"2019","journal-title":"Food Microbiol."},{"key":"B42","doi-asserted-by":"publisher","first-page":"1591","DOI":"10.1111\/1751-7915.12717","article-title":"Performance of non-conventional yeasts in co-culture with brewers\u2019 yeast for steering ethanol and aroma production","volume":"10","author":"Van Rijswijck","year":"2017","journal-title":"Microbiol. Biotechnol."},{"key":"B43","doi-asserted-by":"publisher","first-page":"576","DOI":"10.1186\/s40064-016-2229-y","article-title":"Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics","volume":"5","author":"Wang","year":"2016","journal-title":"Springer Plus"},{"key":"B44","doi-asserted-by":"publisher","first-page":"1","DOI":"10.13386\/j.issn1002-0306.2022050018","article-title":"Study on the interaction between two non-Saccharomyces yeasts and Aspergillus oryzae","author":"Wang","year":"2022","journal-title":"Sci. Technol. Food Ind."},{"key":"B45","doi-asserted-by":"publisher","first-page":"7555","DOI":"10.3168\/jds.2020-19992","article-title":"The key aroma compounds and sensory characteristics of commercial Cheddar cheeses","volume":"104","author":"Wang","year":"2021","journal-title":"J. Dairy Sci."},{"key":"B46","doi-asserted-by":"publisher","first-page":"2625","DOI":"10.1002\/fsn3.1116","article-title":"Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage","volume":"7","author":"Wang","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"B47","doi-asserted-by":"publisher","first-page":"126","DOI":"10.13304\/j.nykjdb.2015.011","article-title":"Relationships between main aroma constituents and aroma notes index of flue-cured tobacco leaves of different flavor styles","volume":"17","author":"Wang","year":"2015","journal-title":"J. Agric. Sci. Technol."},{"key":"B48","doi-asserted-by":"publisher","first-page":"51","DOI":"10.7506\/spkx1002-6630-201704009","article-title":"Separation, identification and functional characterization of yeast strains from Moutai-flavor Daqu, a traditional Chinese liquor fermentation starter","volume":"38","author":"Wang","year":"2017","journal-title":"Food Sci."},{"key":"B49","doi-asserted-by":"publisher","first-page":"108471","DOI":"10.1016\/j.ijfoodmicro.2019.108471","article-title":"Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations","volume":"318","author":"Wei","year":"2020","journal-title":"Int. J. Food. Microbiol."},{"key":"B50","first-page":"31","article-title":"Several technical problems restricting the development of hybrid cigarette products in China","volume":"2","author":"Wu","year":"1999","journal-title":"Tob. Sci. Technol."},{"key":"B51","doi-asserted-by":"publisher","first-page":"207","DOI":"10.3969\/j.issn.1007-5739.2019.24.114","article-title":"Research advances on aroma substances and style cause of strong flavor type tobacco in Henan area","volume":"24","author":"Wu","year":"2019","journal-title":"Mod. Agric. Sci. Technol."},{"key":"B52","first-page":"42","article-title":"Review on tobacco-derived microorganisms and its application","volume":"36","author":"Xu","year":"2021","journal-title":"J. Light Ind."},{"key":"B53","doi-asserted-by":"publisher","first-page":"100","DOI":"10.14088\/j.cnki.issn0439-8114.2018.01.026","article-title":"Optimization of fermentation treatment condition of tobacco bud and preparation of tobacco flavor","volume":"57","author":"Xu, C. P","year":"2018","journal-title":"Hubei Agric. Sci."},{"key":"B54","doi-asserted-by":"publisher","first-page":"39671","DOI":"10.1038\/srep39671","article-title":"Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics","volume":"7","author":"Xu, M. L","year":"2017","journal-title":"Sci. Rep."},{"key":"B55","doi-asserted-by":"publisher","first-page":"42","DOI":"10.13344\/j.microbiol.china.170190","article-title":"Effects of main functional strains on Zygosaccharomyces bailii in Chinese Maotai-flavor liquor fermentation","volume":"45","author":"Xu, Y","year":"2018","journal-title":"Microbiol. China"},{"key":"B56","doi-asserted-by":"publisher","first-page":"2609","DOI":"10.3389\/fmicb.2017.02609","article-title":"Zygosaccharomyces bailii is a potential producer of various flavor compounds in Chinese Maotai-flavor liquor fermentation","volume":"8","author":"Xu, Y","year":"2017","journal-title":"Front. Microbiol."},{"key":"B57","volume-title":"Microbial community in Chinese rice wine inoculated raw wheat Qu and analysis of enzyme and flavour produced by isolated microbes","author":"Xue","year":"2016"},{"key":"B58","doi-asserted-by":"publisher","first-page":"47","DOI":"10.12187\/2021.06.006","article-title":"Isolation and identification of aroma-producing strains and application of fermentation products in cigarette flavoring","volume":"36","author":"Yan","year":"2021","journal-title":"J. Light Ind."},{"key":"B59","doi-asserted-by":"publisher","first-page":"112994","DOI":"10.1016\/j.lwt.2021.112994","article-title":"Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts","volume":"155","author":"Yang","year":"2022","journal-title":"LWT - Food Sci. Technol."},{"key":"B60","doi-asserted-by":"publisher","first-page":"3752","DOI":"10.1007\/s13197-020-04833-4","article-title":"Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera","volume":"58","author":"Yang","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"B61","doi-asserted-by":"publisher","first-page":"85","DOI":"10.16135\/j.issn1002-0861.2017.0331","article-title":"Relationships of main hemical components in tobacco blend of cigarette with its sensory quality and style","volume":"51","author":"Yang, C","year":"2018","journal-title":"Tob. Sci. Technol."},{"key":"B62","doi-asserted-by":"publisher","first-page":"105","DOI":"10.4236\/jbm.2018.66008","article-title":"Research progress in tobacco fermentation","volume":"6","author":"Yang, Y","year":"2018","journal-title":"J. Biosci. Med."},{"key":"B63","doi-asserted-by":"publisher","first-page":"1566","DOI":"10.15376\/biores.17.1.1566-1590","article-title":"Screening of cellulase-producing bacteria and their effect on the chemical composition and aroma quality improvement of cigar wrapper leaves","volume":"17","author":"Yao","year":"2022","journal-title":"BioResources"},{"key":"B64","volume-title":"Tobacco and tobacco products-Determination of water soluble sugars-Continuous flow method","year":"2002"},{"key":"B65","volume-title":"Tobacco and tobacco products-Determination of total alkaloids-Continuous flow method","year":"2002"},{"key":"B66","volume-title":"Tobacco and tobacco products-Determination of total nitrogen-Continuous flow method","year":"2002"},{"key":"B67","volume-title":"Tobacco and tobacco products-Determination of chlorine-continuous flow method","year":"2011"},{"key":"B68","volume-title":"Tobacco and tobacco products-Determination of potassium-continuous flow method","year":"2007"},{"key":"B69","doi-asserted-by":"publisher","first-page":"596","DOI":"10.1016\/j.foodres.2018.05.008","article-title":"Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae","volume":"109","author":"Yeong","year":"2018","journal-title":"Food Res. Int."},{"key":"B70","first-page":"21","article-title":"Analysis in main chemical composition of tobacco leaves among different positions","volume":"30","author":"Yin","year":"2018","journal-title":"J. Hunan Univ. Arts Sci. Sci. Technol."},{"key":"B71","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.1672-8114.2016.09.015","article-title":"Rich collect and application of solanone in tobacco","volume":"32","author":"Yun","year":"2016","journal-title":"Mod. Chem. Res."},{"key":"B72","doi-asserted-by":"publisher","first-page":"260","DOI":"10.16663\/j.cnki.lskj.2015.11.115","article-title":"Application of aroma-producing yeast in food industry","author":"Zhang","year":"2015","journal-title":"J. Green Sci. Technol."},{"key":"B73","doi-asserted-by":"publisher","first-page":"1","DOI":"10.16472\/j.chinatobacco.2019.339","article-title":"Research progress in curing and fermentation technology for cigar tobacco leaf production","volume":"26","author":"Zhang","year":"2022","journal-title":"Acta Tabacaria Sin."},{"key":"B74","doi-asserted-by":"publisher","first-page":"171","DOI":"10.13304\/j.nykjdb.2020.0534","article-title":"Diversity of fermentation microbes and changes of hydrolytic enzyme activities of cigar leaf raw materials","volume":"23","author":"Zhang, L","year":"2021","journal-title":"J. Agric. Sci. Technol."},{"key":"B75","doi-asserted-by":"publisher","first-page":"95","DOI":"10.13496\/j.issn.1007-5119.2021.05.015","article-title":"Screening and identification of a fungus with a sweet fruit aroma and its application in flavoured tobacco","volume":"42","author":"Zhang, P","year":"2021","journal-title":"Chin. Tob. Sci."},{"key":"B76","doi-asserted-by":"publisher","first-page":"155","DOI":"10.13995\/j.cnki.11-1802\/ts.030665","article-title":"Selection and breeding of Saccharomyces cerevisiae for wolfberry wine and analysis of its flavor-producing properties","volume":"48","author":"Zhao","year":"2022","journal-title":"Food Ferment. Ind."},{"key":"B77","doi-asserted-by":"publisher","first-page":"1013","DOI":"10.13550\/j.jxhg.2010.10.016","article-title":"Analysis and study of volatile components and its cigarette utilization from lichee endophyte","volume":"27","author":"Zhou","year":"2010","journal-title":"Fine Chem."},{"key":"B78","doi-asserted-by":"publisher","first-page":"251","DOI":"10.13344\/j.microbiol.china.160174","article-title":"Physiological characteristics of Zygosaccharomyces bailii and its interaction with Bacillus licheniformis in Chinese Maotai-flavor liquor making","volume":"44","author":"Zhuang","year":"2017","journal-title":"Microbiol. China"}],"container-title":["Frontiers in Bioengineering and Biotechnology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fbioe.2022.1093755\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,12,22]],"date-time":"2022-12-22T09:47:15Z","timestamp":1671702435000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fbioe.2022.1093755\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,12,21]]},"references-count":78,"alternative-id":["10.3389\/fbioe.2022.1093755"],"URL":"https:\/\/doi.org\/10.3389\/fbioe.2022.1093755","relation":{},"ISSN":["2296-4185"],"issn-type":[{"value":"2296-4185","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,12,21]]},"article-number":"1093755"}}