Effects of Single and Mixed Culture Solid State Fermentation on Main Chemical Components in Cigarette Blend

In order to study the effects of single bacterium strain and mixed strains on the chemical components in a cigarette blend, the influences of three strains(Saccharomyces sp. LBT1.0038, Bacillus sp.LBT1.0007 and LBT1.0003)on the carbohydrates, nitrogenous compounds, organic acids, amino acids and petroleum ether extract in a cigarette blend during solid state fermentation were investigated. The results showed that: comparing with the control, the content of starch in a cigarette blend significantly decreased and that of total water soluble sugar decreased; total nitrogen content did not change significantly, while protein content decreased and total content of amino acids increased after fermentation with single strain or mixed strains. The total content of organic acids in a cigarette blend increased after fermentation with single strain or mixed strains at a low application rate. The content of petroleum ether extract increasedsignificantly after fermentation with mixed strains. Both single and mixed strains affected the main chemical components in a cigarette blend, however, mixed strains did not present additive effects. Bacillus played an important role in the degradation of starch and protein, while Saccharomyces imparted significant effects on the total nitrogen and petroleum ether extract.