Effects of aging with characteristic media on the microbial community of cigar
Aging is an important process to improve the quality of cigar, but the effect of aging with characteristic media on cigar has not been reported. Therefore, this study aimed to prepare different aging media that could improve the aroma and quality of cigar, and to clarify the influence of media on cigar. Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of the bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigars. In this study, the influence of aging medium on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies to improve cigar quality.