【摘要】 以“陕西主料”烟叶为材料，检测烟叶自带菌群的种类及数量，分别使用单一菌和复配菌对片烟进行发酵处理，结合评吸结果，探究微生物发酵对卷烟品质的改善作用。结果表明，“陕西主料”烟叶中优势菌类群为细菌，真菌次之，未分离到酵母菌和放线菌；细菌主要为芽孢杆菌。分离得到的5号菌株有较强的淀粉水解能力。微生物发酵后烟叶的总糖和淀粉含量随发酵时间呈现出下降趋势，总氮和还原糖呈现出先降低后增加的变化趋势。芽孢杆菌发酵可改变烟叶中的一些组分，改善各组分不同的比例，对卷烟具有增香提质的作用。更多还原

【Abstract】 In this study, the type and quantities of the native microflora present on ’Shaanxi main materials’ tobacco leaves were investigated. The effects of both single bacterial strains and mixed bacterial cultures on the fermentation of tobacco were evaluated, alongside sensory assessment results, to explore how microbial fermentation can enhance cigarette quality. The results showed that the dominant microbial group was bacteria, followed by fungi, while yeast and actinomycetes were not isolated. Bacillus was the main bacterium. The isolated strain No. 5 had a strong starch hydrolysis ability. After microbial fermentation, the total sugar and starch content of tobacco leaves decreased with fermentation time, while the total nitrogen and reducing sugar decreased initially and then increased. Bacillus fermentation can change some components in tobacco leaves, improve the different proportions of each component, and enhance the flavor and quality of cigarettes.更多还原