自然发酵烤烟叶面微生物区系的分离鉴定

Isolation and Identification of the Microflora on Tobacco Leaves during the Natural Fermentation of Flue-cured Tobacco

摘要: 分析了红大、NC89、K326 3个烤烟品种不同陈化时间的10个烟样叶面微生物的数量、种类。结果表明,在自然发酵烤烟叶面微生物中,细菌占绝对优势,放线菌和霉菌尤其是放线菌数量较少。细菌中芽孢杆菌属为优势菌群,霉菌中曲霉为优势菌群。自然发酵烤烟叶面微生物的数量和种类与烤烟品种、产地、等级和陈化时间有关。不同品种的烤烟中,优良品种烤烟叶面微生物的数量较大,种类较多。自然发酵烤烟叶面的微生物可能是推动烟叶自然发酵过程中物质转化和品质改良的生物催化剂之一。

Abstract: Microflora of flue-cured tobacco Hongda, NC89 and K326 varieties during the natural fermentation were studied. The results showed that dominant microorganisms isolated were bacteria, while actinomycetes and mould were little. The dominant microorganisms of bacteria were identified as Bacillus. The dominant microorganisms of mould were identified as Aspergillus.The microorganism amount and species on the leaves of the natural fermentation of flue-cured tobacco were related to the species, producing area, grade, and aging time of tobacco. More amount and species of microorganism were isolated from fine varieties of flue-cured tobacco.