烘烤方式及烘烤条件对烤烟烘烤中细菌变化的影响

Effect of Flue-curing Condition on the Change of Bacteria during Curing of Flue-cured Tobacco

烤烟烘烤过程中微生物的活动对烟叶质量有重要影响。为了解烘烤条件对细菌活动的影响 ,试验观察了不同烘烤方式和烘烤条件下细菌的变化状况。结果表明 ,细菌种类随烘烤时间的增加而减少 ,烘烤方式和烘烤条件对细菌种类的变化无明显影响。细菌数量则是在变黄期逐渐增加 ,烟叶变黄时达最大 ,以后逐渐减少。在密集烘烤中和高温高湿条件下 ,细菌量高于普通烘烤和低温低湿烘烤 ,说明采用低温低湿变黄有可能抑制细菌活动。

The changes in types and amounts of bacteria in different curing methods and conditions were observed. The results showed that the types of bacteria decreased with the curing process going on, and appeared to be no significant effect with the different curing conditions. The populations of bacteria gradually increased at the yellowing stage, and decreased after yellowing. The amount of bacteria was greater in bulk curing and in curing with high temperature and humidity was greater than that in conventional flue curing or curing with and low temperature and humidity. It was suggested that the lower temperature and humidity at the yellowing stage could inhibit bacteria activity.