Fungi That Attack Cellared Tobacco - Research

Given the recent threads discussing plume and mold, I thought I would do a bit of research.
I didn't find much written on the subject with the exception of one article related to tobacco-infesting fungi, titled The Water Content/Water Activity Relationship of Cured Tobacco and Water Relations of Associated Spoilage Fungi by E. S. Mutasa, K. J. Seal & N. Magan, published in the journal International Biodeterioration 26 (1990) 381-396. All of the following information is my paraphrasing from this one source.
The article looked at the effects of different moisture contents on different types of tobaccos, stored for various lengths of time, and then isolated and identified the different species of fungi that caused spoilage in them.
An important consideration taken by these researchers was their establishing a difference between Moisture Content and Available Water (AW). It was found that Virginia and Oriental tobaccos do not provide the fungal spores as much Available Water at any given Moisture Content as other types of tobaccos. There is a suspected correlation with this fact, and the fact that Virginias and Orientals have a much higher sugar content than other tobaccos, such as Burley for instance.
While Virginias do not have as much AW as Burley at any given moisture content, at the same AW rating Virginia tobaccos are much more conducive to fungal growth than Burley is.
The article mentioned that the moisture content range of between 11% and 15% is the range generally considered safe from fungal attack by the tobacco industry.
As an example of AW and moisture content, the article mentions an AW of 0.75, correlating it to a moisture content of 26.8% in Virginia and 19.4% in Burley. At this AW the only fungal species that is found to grow is Aspergillus glaucus, although it is at the lower level of it's germination AW range. With an increase in AW more species germinate, and those that do germinate tend to grow faster as the AW increases. Below AW 0.85 only A. glaucus was found in every tobacco tested. At 0.80 AW other Aspergillus species and Penicillum species started to germinate, with different species in different types of tobacco.
The AW of 0.70 seems to be the safest maximum available water if one wants to keep their tobacco fungus free for the long term. From my interpretation of figure 1 in the article, this confirms the 15% moisture content which was mentioned as considered generally safe by the tobacco industry, although the authors seem to think 15% may still be risky.
This study didn't test the effects of different temperatures, oxygen concentrations, casings, humectants, or anti-fungals which may be added or variable with the tobaccos that we cellar.
A little add-on by me: Fungal spores are always going to be present in our tobacco, along with almost every food we eat. It is when they grow to a large colony, eating our food and tobacco that we say it is spoiled. A common anti-fungal used in tobacco is calcium propionate (Mycoban), this anti-fungal is also used in many of our daily breads.

Please explain why Bloom is the official word and Plume is officially wrong. As far as I know words are not pre existent, but are created as they are needed. Some words even take on new definitions in time. If Plume is used and commonly understood in our community as describing a phenomenon (whether we fully understand it or not,) then it is a correct usage of the word. Using a dictionary is useful for understanding other people, but not if you do not understand it's scope.

Here is a copy and paste of the post by Leopolis Semper Fidelis on http://www.friendsofhabanos.com/forum/topic/131757-foh-mould-study/?page=8
According to Marvin R. Shanken's Cigar Aficionado's Pocket Guide (1997 edition):
"BLOOM - A naturally occurring phenomenon in the cigar aging process, also called plume, caused by the oils which are exuded during later fermentations. It appears as a fine, white powder and can be brushed off. Not to be confused with cigar mold, which is bluish in color and stains the wrapper.
MOLD - A potentially damaging fungus that can form on cigars stored at too high a temperature.
OIL - Oil is the mark of a well-humidified cigar. Even well aged cigars secrete oil at 70-72% humidity, the level at which they should be stored.
[I can't help including this one as well: "PERIOD OF SICKNESS" - A time when cigars should not be smoked. Fresh cigars are fine, as are aged ones; but avoid cigars between three months and a year old. (No reputable store would sell you a cigar of this age.)".]
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Now we turn to Richard B. Perelman's Perelman's Pocket Cyclopedia of Havana Cigars (Second Edition, 1998):
"Aging of [cigars with strong flavors] will result in a mellowing in the strength of the cigars as the fermentation process continues. During this period, the internal oils of the leaves will migrate towards the exterior and will leave the wrappers oily and aromatic...Cigars which show white mold, also known as "plume" should simply be wiped clean with a barely-damp sponge or a soft cloth. If the mold has turned green, the cigars are ruined."
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Note how Shanken and Perelman are at odds: Marvin says plume is caused by migrating tobacco oils and is not mold. However, Rich states that plume is white mold.
By the way, has it been established scientifically that tobacco oils move themselves to the surface of the cigar, or is this one of those urban myths associated with cigars? Do cigars actually "ferment" as they age? I could pose some more questions, and make a few comments, on the above extracts, but will leave it at that.
Where is this ancient definition of Bloom being the highly coveted pixie dust that forms on the tobacco of the fortunate? It seems that according to modern dictionaries of our niche community, Bloom and Plume are interchangeable. Although no one really knows what this white stuff really is. Plume seems to be in dictionaries at least 20 years old describing this phenomenon.