高水分固态发酵上部烟叶对其微生物量和化学成分的影响

Preliminary Study of High Moisture Solid-State Fermentation of the Upper Leaves of Flue-Cured Tobacco

摘要:

研究了高水分固态发酵上部烟叶过程中烟叶微生物数量和化学成分的变化。结果表明：在高水分、常温好氧发酵中, 烟叶发酵到第二三天开始发霉, 发酵被迫终止。发酵过程中好氧细菌逐渐减少, 酵母和霉菌大量繁殖; 高水分、常温厌氧发酵过程中, 厌氧细菌小幅度减少, 酵母数量发酵前期迅速增加, 发酵到第4天后数量趋于稳定; 高水分、高温好氧和厌氧发酵过程中, 酵母和霉菌不再生长, 好氧细菌和厌氧细菌均大幅度减少; 在这4种发酵方式中, 烟叶淀粉和蛋白质的含量均随着发酵时间的延长而逐渐降低。

Abstract:

In this study, the changes of microorganisms amount and chemical compositions of tobacco leaves during high moisture solid-state fermentation. The experimental results showed that：In high moisture normal temperature aerobic solid-state fermentation, the tobacoo leaves became moldy after 2~3 days, aerobic bacteria gradually reduced, yeasts and moulds grew rapidly. In high moisture normal temperature anaerobic solid-state fermentation, the amount of anaerobic bacteria had a slight reduction, but the amount of yeasts increased substantially at the early days and stabilized after 4 days. In high moisture high temperature aerobic and anaerobic solid-state fermentations, yeast and mould did not grow, both of aerobic and anaerobic bacteria reduced significantly. In all four fermentations, the content of starch and protein in tobacoo decreased with time.