烤烟自然醇化与人工发酵过程中微生物变化及其与酶活性关系的研究

The relationship between microorgnisms and enzyme activites in flue-cured tobacco during aging and fermentation

对自然醇化与人工发酵过程中烤烟微生物数量变化、酶活性（α－淀粉酶、蛋白酶、多酚氧化酶、琥珀酸脱氢酶、脂氧合酶、苯丙氨酸氨裂解酶）变化及两者间的相关性进行了研究。结果表明，烤烟中芽泡杆菌属（Ｂａｃｉｌｌｕｓ）和梭菌属（Ｃｌｏｓｔｒｉｄｉｕｍ）细菌为优势种群。在自然醇化与人工发醇过程中，微生物总数均呈现出下降趋势，但不同微生物种群在不同发酵过程中数量的变化有明显差异，不同的酶在不同发酵过程中的活性变化也存在明显差异。微生物数量与酶活性间存在明显相关关系，但在不同的发酵过程中，不同的微生物对不同种类酶活性的影响不同。

Changes in the amount of microorganisms and enzyme activities in flue-cured tobacco during aging and fermentation and their relationship were studied. Results showed that the dominant microorganisms in flue-cured tobacco during aging and fermentation were Bacillus and Clostridium. The total amount of microorganisms in leaves decreased during aging and fermentation. However, the changes in the amount of different microorganisms and enzyme activities (including a-amylase, proteinase, lipoxygenase, polyphenol oxidase and phenylalanine ammonia lyase) during different processes were quite different. Significant relationship between the amount of different microorganisms and enzyme activities during aging and fermentation was found. But the influence of different microorganisms on different enzyme activities during different processes were different.