烘烤对烟叶微生物种群的影响

Effects of Curing on the Microorganism Population of Tobacco

[目的]研究烘烤对不同部位烟叶微生物种群的影响。[方法]采用不同的培养基分离鉴定烘烤过程中烟叶上的微生物,调查在烟叶烘烤过程中微生物种群的变化。[结果]在新鲜烟叶上,微生物种类是下部叶比中部叶多,上部叶上的微生物种类相对最少。烟叶经过烘烤后,不同叶位烟叶上的微生物种类明显少于新鲜烟叶。烟叶在烘烤进程中,细菌种类一直在减少;放线菌在定色期有所增加;中、下部烟叶的霉菌在烘烤过程中减少,而在上部烟叶霉菌在变黄、定色期增加,然后在干筋期减少。[结论]该研究可为预防烟叶在烘烤过程中腐烂和提高烟叶品质提供科学依据。

[Objective]The research aimed to study the effects of curing on the microorganism population of tobacco.[Method]Microbecterium on flue-cured tobacco was isolated and characterized by using different medium during the curing.Investigations on the variation of the kinds of microbial were performed.[Result]The results showed that kinds of microbecterium was：lower leavesmedium leavesupper leaves before curing.And kinds of microbecterium on tobacco significantly reduced after cuing.During the curing process kinds of bacteria always reduced,but actinomycetes increased.Kinds of mould reduced in the lower and medium leaves during curing,but mould in the upper leaves increased in yellowing and coloring stage and then reduced in drying.[Conclusion] The study can provide scientific basis for defending tobacco rot during the curing process and promoting tobacco quality.