微生物和酶学技术在烟草发酵中的应用及展望

The Application and Prospect of the Technology of Microbe and Enzyme during Tobacco Leaf Fermentation

综述了微生物和酶学技术在烟草发酵中的应用及其研究进展,重点阐述了陈化烟叶表面微生物区系与优势菌种的筛选、分离和鉴定;外源有益微生物协调与改善陈化烟叶化学组分,提高烟叶香气量,缩短烟叶陈化周期;以及添加外源生物活性酶降解烟叶中淀粉、蛋白质、纤维素等大分子物质等方面的研究现状,分析了目前该领域研究中存在的问题,认为将现代分子生物学技术与传统的方法相结合来深入研究烟叶发酵机理及其增香技术仍是今后研究的关键。

The application and progress of the technology of microbe and enzyme dunng tobacco fermentation were reviewed, especially expatiated on the researching condition of isolating and identifying of the microflora on tobacco leaf during aging, utilizing some useful microbes, which can well balance the chemical components, increase aroma of tobacco leaf and decrease ferment time, reducing the content of starch, protein, cellulose and so on in tobacco leaves by adding biological enzyme, analyzed the problems in the researches, think that it is the key that combining the technology of biomolecular with the traditional method to study the theory of tobacco aging and the techndogy of promoting flavor in tobacco.