Abstract: Focusing on aroma-producing microorganisms in the tobacco industry, this review systematically summarizes the research progress in resource exploration strategies, major strains, and the application of these microorganisms in cigarette processing. Currently, abundant aroma-producing microbial resources including Bacillus, Saccharomyces, and Aspergillus have been isolated from diverse habitats including tobacco plants and food fermentation environments, encompassing both bacterial and fungal groups. The application of microbial technology in tobacco has evolved into multiple models, including online fermentation and aroma enhancement of tobacco leaves, extraction and utilization of tobacco fermentation, development of aroma-producing engineering strains and flavor preparation and the development and application of biological enzymes, with successful implementations in several industrial enterprises. However, large-scale industrial application still faces challenges such as high technical barriers, substantial initial investment and unclear mechanisms of action. Cutting-edge research approaches including CRISPR-Cas9 gene editing, metagenomics, AI-assisted enzyme design, and synthetic microbial community construction have been introduced into the field of tobacco microbiology. These advances are driving a paradigm shift from "understanding microorganisms" to "designing microorganisms", thereby significantly enhancing the aroma and quality improvement potential of microorganisms and production efficiency while enabling more precise regulation. In the future, tobacco aroma-producing microbial technology will further improve the quality and processing efficiency of tobacco products through cutting-edge technological breakthroughs, industrial model innovation, and basic construction, facilitating the transformation and upgrading of the tobacco industry toward green, low-carbon, high-value-added, intelligent and efficient directions.