A possible way to reduce toxic compounds content (e.g. nitrosamines) produced during the dark-fired tobacco (var. Kentucky) fermentation: preliminary data on the tobacco leaves fermentation process

Aim of this study is to improve the industrial fermentation process of dark-fired cigar filler tobacco leaves (Kentucky var.), employed in the production of "TOSCANO" cigars, and to possibly reduce some of the toxic substances (e.g.: nitrosoamines) by using microrganisms able to catabolize them. Preliminary data concerning the main physical and chemical parameters (temperature, pH, redox-potential, oxygen concentration) of fermenting tobacco and invstigation of the microorganisms involved are here reported. The constant presence of oxygen, detected during all phases of fermentation, although at low concentration, represents an important aspect affecting the microbiological fermentation process. The identification of the species of microorganims involved in the aforesaid process was carried out by studying the restriction pattern of 16S ribosomal subunit DNA after PCR amplification.