糊米汁对烟叶发酵过程中微生物的影响

Effect of roasted-rice leachate on tabacco microorganisms during fermentation process

研究了糊米汁对烟叶发酵过程中微生物种群及种群数量的变化,初步了解了糊米汁对烟叶微生物的影响。通过添加糊米汁的培养基对烟叶微生物进行液态培养和固态培养。结果表明:在糊米汁堆积式发酵与糊米汁培养基中,糊米汁对烟叶的好氧细菌、厌氧细菌都有非常明显的抑制作用,糊米汁用量越多,抑制作用越明显;但是在普通培养基中施加糊米汁,却对霉菌和酵母没有明显的抑制作用。糊米汁只在烟叶堆积式固态发酵过程中表现出抑制霉菌和酵母的作用,说明糊米汁抑制微生物生长的机制主要是它具有黏性,施加到烟叶中会使烟叶相互粘结,阻碍了O2的传递进而抑制了霉菌和酵母的生长。

Microbial changes in tobacco leaves during roasted?rice leachate fermentation were studied,to reveal the impact of roasted?rice leachate on tobacco microbial fermentation, both in liquid culture and solid?state culture. Roasted?rice leachate inhibited aerobic and anaerobic bacteria. The more roasted?rice leachate used,the more inhibition observed. Roasted?rice leachate itself did not inhibit mold and yeast, but it showed to suppress the growth of mold and yeast during stacked solid state fermentation process. The phenomenon might be caused by the extraordinary viscosity of fried?rice leachate,which could hinder the oxygen transfer and thus inhibit the growth of aerobic molds.