Influence of microbiota and metabolites on the quality of tobacco during fermentation

[Emile]

Influence of microbiota and metabolites on the quality of tobacco during fermentation

https://bmcmicrobiol.biomedcentral.com/counter/pdf/10.1186/s12866-020-02035-8.pdf

 

[deluxestogie]

Their maximum fermentation temperature (performed in bulks—massive piles) is considerably lower than the ideal kiln temperature (~53°C), and is in the ideal range for microbial (and mold) growth. There is little doubt that certain specific microbes can cause tobacco fermentation at these lower temperatures, yielding aromas that may not ever be present in kilned tobacco (or traditional, Caribbean pilon-fermented tobacco) . And the risk of mold is significant.

Bob

 

[Emile]

Their maximum fermentation temperature (performed in bulks—massive piles) is considerably lower than the ideal kiln temperature (~53°C), and is in the ideal range for microbial (and mold) growth. There is little doubt that certain specific microbes can cause tobacco fermentation at these lower temperatures, yielding aromas that may not ever be present in kilned tobacco (or traditional, Caribbean pilon-fermented tobacco) . And the risk of mold is significant.

Bob

In that study, it seem to be a forced fermentation (kilning) at different temperature. I totally agree with you that higher temperature 122F + is safer to inhibit mold growth.

 

[burge]

I had posted a pic of tobacco with mold. I had assumed it was the time of year that I had ordered the leaf from Big. Just because of the time of year and the heat in the apartment. Winter is colder and drier and the humid and the heat along with the moisture allowed for the growth. Temperature here would be around 90 and cools down to finally that it's too cold in the morning. Those temperature swings allow for tobacco to taste better. When I buy it in the winter the tobacco is dry and in a dark place allowing the tobacco to sweat with the heat but a little less moisture.