The invention discloses a method for fermenting cigar tobacco leaves by using red koji
wine and application of the cigar tobacco leaves, and belongs to the technical field of tobaccos. According to the method, the red koji
wine is used as an exogenous additive, so that the microbial
community structure in the cigar
tobacco leaf fermentation process is remarkably regulated and controlled, the relative abundance of
staphylococcus is reduced, and enrichment of functional
bacteria such as
pantoea,
pseudomonas and
aspergillus is promoted. The treatment method accelerates the accumulation of sweet, delicious and bitter amino acids in the early stage of
fermentation, enhances the generation of
carotenoid degradation products,
phenylalanine conversion products and
Maillard reaction products in the middle stage, and optimizes the coordination of
organic acid composition and conventional chemical components. The red koji
wine activates core pathways of
sugar metabolism,
amino acid metabolism,
lipid metabolism and the like, and supports synthesis and conversion of
aroma precursor substances. Finally, the red koji wine promotes
early release and chemical balance of
aroma substances through microbial
community reconstruction and
metabolic network optimization, and the overall
fermentation quality of the cigar tobacco leaves is remarkably improved.