Changes in Microbial Community and Its Metabolic Regulation During the Fermentation of Cigar Tobacco Leaves with Hongqu Rice Wine
Objective: Hongqu Rice Wine is rich in amino acids, organic acids, and sugars, and possesses a distinctive flavor. It also supplies essential nutrients and aroma precursors for the fermentation of cigar tobacco leaves. This study aimed to evaluate the regulatory effects of Hongqu Rice Wine on microbial communities and metabolic pathways during cigar tobacco fermentation. In addition, it sought to elucidate the mechanisms underlying its quality-enhancing effects.