摘要
[Objective] The aim was to construct the internal motivation of flued-cured tobacco natural aging. [Method] The variation of DNA copies of Bacillus megaterium, amylase activity, PPO, peroxydase and content of starch, neutro-protein, polyphenol in different aging period were investigated using Henan flue-cured tobacco leaves. [Result] Results showed that the DNA copies of Bacillus megaterium increased initially but decreased subsequently with the aging time. The DNA copies of Bacillus per gram of tobacco leaf surface reached the maximum number at 6 months aging. The activities of four enzymes showed the same variation trend as in DNA copies, and also reached the highest level at 6 months aging. Chemical ingredients, however, displayed a downward trend. The variation of enzyme activity and content of chemical composition were reflected in the changes of DNA copies in Bacillus megaterium. [Conclusion] The result indicate that Bacillus megaterium was the internal motivation of flue-cured tobacco natural aging.
[Objective] The aim was to construct the internal motivation of flued-cured tobacco natural aging. [Method] The varia- tion of DNA copies of Bacillus megaterium, amylase activity, PPO, peroxydase and content of starch, neutro-protein, polyphenol in different aging period were investigated using Henan flue-cured tobacco leaves. [Result] Results showed that the DNA copies of Bacillus megaterium increased initially but decreased subsequently with the aging time. The DNA copies of Bacillus per gram of tobacco leaf surface reached the maximum, number at 6 months aging. The activities of four enzymes showed the same vari- ation trend as in DNA copies, and also reached the highest level at 6 months aging. Chemical ingredients, however, displayed a downward trend. The variation of enzyme activity and content of chemical composition were reflected in the changes of DNA copies in Bacillus megaterium. [Conclusion] The result indicate that Bacillus megaterium was the internal motivation of flue-cured tobacco natural aging.
