Studies On Artificial Fermentation And Microflora On Leaf Surface Of Cigar-wrapper Tobacco

In 2004-2005, the changes of aromatic components of cigar-wrapper tobacco during artificial fermentation were studied. Then the tobacco leaves were put into constant temperature and constant humidity box under different temperature and humidity. After artificial fermentation, the tobacco leaves was analyzed by measuring their chemical components and physical characters to determine the best temperature and humidity. Microorganisms on leaf surface were isolated and identified under best condition. The results were as follows:1. Under the condition of 49°C, RH 60%, after 40-day artificial fermentation, the aromatic components were measured. 31 kinds of major aromatic components of cigar-wrapper tobacco during artificial fermentation were measured: they were derivatives of phenylalaine (four kinds), browning reaction products (3 kinds), products degraded by cembra-alkane (two kinds), products degraded by carotene (eleven kinds) and eleven kinds of other aromatic components.The results indicated that: With the fermentation beginning, most aromatic components increased. At 15th-25th day, the contents of the aromatic components were highest, but from this time on, the contents of aromatic components began to decrease. The changes of aromatic components showed two different curve lines of a single peak. Solanone, phenylethyl alcohol, benzeneacetaldehyde, damascenone, geranylacetone, dihydroactinidiolide and 6-methyl-5-hepten-2-one came up to maximal content after 15 days fermentation; but neopphytidiene, benzyl alcohol, 5-Methyl-2-fufural, cembrenediols, farnesalacetone, indole and total amount of aromatic components came up to maximal content after 25 days fermentation. So under this condition, the contents of aromatic components were highest after 15-25 days artificial fermentation.2. The changes of chemical components showed that: after artificial fermentation, total nitrogen, nicotine, total sugar, reducing sugar, starch, soluble protein and free amino-acids all decreased, but they had different decreased extents. Total nitrogen, total sugar, reducing sugar and starch had small decreased extend so there was not obvious difference between each treatment; but soluble protein, nicotine, free amino-acids had big decreased extents. Nicotine and free amino-acids had biggest decreased extent of T5(temperature: 40°C; relative humidity: 70%). And under low temperature, total nitrogen decreased faster after 24 days after fermentation while under high temperature, it decreased faster in early 30 days of fermentation; nicotine, total sugar, reducing sugar decreased faster in early 24 days of fermentation; starch, free amino-acids decreased faster in early 30 days of fermentation; soluble protein decreased fast all through the fermentation...