Abstract:

To clarify the aroma-enhancing effect of microorganism on tobacco quality, the surface flue-cured tobacco leaves were aged. Tobacco leaves from 6 different regions were selected as raw materials for strain isolation and the screening of enzyme production capacity. According to the enzyme production ability, the 16S rDNA sequencing analysis was conducted on the screened bacteria. The sensory quality, routine chemical composition and polyphenol compounds were analyzed after bacteria fermentation. The results showed that the sensory smoking quality of tobacco leaves treated with GY99 strain was improved significantly. The aroma quality and sweet sense were obviously enhanced. The total score of tobacco leaves from Mudanjiang and Qingyang was increased by 2.26 and 2.03 points respectively, and the aroma quality and quantity was increased by 0.44 and 0.33 points respectively. In this paper, the stain GY99 of Bacillus sp. was screened, which could produce protease, amylase and cellulase simultaneously. At the same time, the three strains which could significantly improve the quality of tobacco were screened, namely GY96 as Bacillus sp., GY72 as Pseudomonas and GY67 as Micrococcus.

Key words: tobacco aging, microorganism, fermentation, bacteria, 16S rDNA, quality of tobacco