烤烟烘烤过程中微生物的动态变化

为研究烤烟在烘烤过程中微生物数量及优势群体的变化,对下、中、上三部位烤烟在烘烤过程中真菌、细菌进行了连续分离计数。结果表明,烘烤过程中不同部位烟叶含微生物量的变化趋势基本一致。真菌含量呈先下降后上升的变化趋势,42℃烟叶全黄时达到最高。细菌量从烘烤阶段开始逐渐增多,38℃烟叶八成黄时达到最高。不同部位烟叶烘烤过程中优势微生物的种类不完全相同,鉴定出优势真菌属5种,其中青霉属(Penicillium)、曲霉属(Aspergillus)出现频率最高;优势细菌属11种,其中棒杆菌属(Corynebacterium)、肠杆菌属(Enterobacter)、芽孢杆菌属(Arthrobacter)、泛菌属(Pantoea)出现频率最高。

Microorganism Dynamic Change of Flue-cured Tobacco Leaves during Curing Process

The fungus and bacteria was continuously separated and counted from lower, middle and upper leaves of flue-cured tobacco to analyze the amount and changes of prevalent microorganism during curing process of flue-cured tobacco leaves.Results showed that the amount of fungus on leaves at different stalk positions increased after declining for the first change, and came to the maximal point at the dry-bulb temperature of 42 ℃ when the leaves became totally yellow.The amount of bacteria gradually increased from flue-curing stage, and came to the highest maximal point at the dry-bulb temperature of 38 ℃.Dominant microorganism on tobacco leaves from different stalk positions was different during curing process.Five prevalent fungus was identified, and the highest frequency of occurrence occurred in Penicillium and Aspergillus.Eleven prevalent bacterium was identified, in which the highest frequency of occurrence was Corynebacterium, Enterobacter, Arthrobacter and Pantoea.