Tobacco microbial screening and application in improving the quality of tobacco in different physical states

Bioresources and Bioprocessing

Table 3 Effect of microbial fermentation on the sensory quality of cigarettes in tobacco powder (TP) groups and tobacco leaves (TL) groups

Groups	Volume of smoke (10–0)	Aroma and flavor (30–0)	Physiological strength (10–0)	Harmony (10–0)	Irritancy (15–0)	Taste (25–0)	Total (100–0)
Control.TP	8.00 ± 0.00^a	22.83 ± 0.24^b	8.00 ± 0.00^a	8.00 ± 0.00^b	13.00 ± 0.00^a	22.17 ± 0.24^a	82.00 ± 0.41^b
C4.TP	8.17 ± 0.24^a	23.50 ± 0.00^a	8.33 ± 0.24^a	8.33 ± 0.24^a	13.17 ± 0.24^a	22.50 ± 0.00^a	84.00 ± 0.41^a
B1.TP	8.17 ± 0.24^a	23.33 ± 0.24^a	8.33 ± 0.24^a	8.00 ± 0.00^b	13.33 ± 0.24^a	22.33 ± 0.24^a	83.50 ± 0.41^a
Control.TL	8.17 ± 0.24^a	23.17 ± 0.24^a	7.83 ± 0.24^a	7.83 ± 0.24^a	13.17 ± 0.24^a	22.83 ± 0.24^a	83.00 ± 0.41^a
C4.TL	8.17 ± 0.24^a	23.17 ± 0.24^a	8.17 ± 0.24^a	8.17 ± 0.24^a	13.17 ± 0.24^a	22.67 ± 0.24^a	83.50 ± 0.41^a
B1.TL	8.33 ± 0.24^a	23.00 ± 0.00^a	8.17 ± 0.24^a	8.17 ± 0.24^a	13.17 ± 0.24^a	22.67 ± 0.24^a	83.50 ± 0.41^a

Values are means ± standard deviations (n = 3). Different letters (a, b) show statistically significant differences within each tobacco powder/tobacco leaves group (p < 0.05), and the same letter indicates no significant difference