2026-10-11T09:10:58Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34039260 2026-10-01T05:31:15Z category_8 portal_316 item_type_3 month_year_10_2026

Supplementary file 1_Exploring the potential of tobacco microorganisms for enhancing the flavor of naturally fermented essential oils.docx Yan Jin (143500) He Aiming (25152654) Hu Qi (16928697) Ye Zhuming (25152657) Zhang Yihan (8888081) Kan Qixin (25152660) Microbiology aroma-producing microorganisms fermentation characteristics metabolic pathways sensory analysis volatile organic compounds <p>To isolate and characterize aroma-producing microorganisms from tobacco and evaluate their fermentation potential, 12 strains obtained from tobacco leaves and root soil were identified as members of the genera Enterobacter, Burkholderia, and Pseudomonas. High amylase activity was detected in most Enterobacter and Pseudomonas strains, whereas low cellulase activity and limited ethanol tolerance were generally recorded across all isolates. A total of 174 volatile compounds were detected by HS-SPME-GC–MS, among which alcohols were the most abundant class. Seventy-four odor-active compounds were identified by relative odor activity value analysis, with ketones (2,3-butanedione) and aldehydes ((E, E)-2,4-Decadienal, (E)-2-nonenal) being highlighted as key contributors to sweetness, fatty, and green aroma. The strains were categorized into two metabolic aroma types: ketone type, aldehyde type, which were associated with pyruvate and lipoxygenase pathways. It was demonstrated that microbial metabolic specificity determines aroma profiles, thereby providing a foundation for targeted flavor design through strategic strain selection.</p> 2026-10-01T05:31:15Z Dataset Dataset 10.3389/fmicb.2026.1780070.s002 https://figshare.com/articles/dataset/Supplementary_file_1_Exploring_the_potential_of_tobacco_microorganisms_for_enhancing_the_flavor_of_naturally_fermented_essential_oils_docx/34039260 CC BY 4.0