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    烤煙烘烤過程中微生物的動態(tài)變化

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

    • 摘要: 為研究烤煙在烘烤過程中微生物數(shù)量及優(yōu)勢群體的變化，對下、中、上三部位烤煙在烘烤過程中真菌、細(xì)菌進(jìn)行了連續(xù)分離計數(shù)。結(jié)果表明，烘烤過程中不同部位煙葉含微生物量的變化趨勢基本一致。真菌含量呈先下降后上升的變化趨勢，42℃煙葉全黃時達(dá)到最高。細(xì)菌量從烘烤階段開始逐漸增多，38℃煙葉八成黃時達(dá)到最高。不同部位煙葉烘烤過程中優(yōu)勢微生物的種類不完全相同，鑒定出優(yōu)勢真菌屬5 種，其中青霉屬(Penicillium)、曲霉屬(Aspergillus)出現(xiàn)頻率最高；優(yōu)勢細(xì)菌屬11 種，其中棒桿菌屬(Corynebacterium)、腸桿菌屬(Enterobacter)、芽孢桿菌屬(Arthrobacter）、泛菌屬(Pantoea)出現(xiàn)頻率最高。

       

      Abstract: 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.

       

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