关键词: 雪茄茄衣, 人工发酵, 叶面, 微生物区系

Abstract: The cigar-wrapper was fermented for 42 days in Humidity Chamber, and the tobacco leaf surface microbe was separated, purified and identified. The study discussed the changes of cigar-wrapper artificial fermentation process of microbial flora. The results showed that: In cigar-wrapper artificial fermentation process, bacterial was the dominant flora, and mold accounted for a small proportion, and actinomycetes and yeasts were not found; All the bacterials were bacteria Bacillus, the number descending order were as follows: Bacillus megaterium> Bacillus subtilis> Bacillus cereus> Bacillus circulans> Bacillus mycoides> Bacillus stearothermophilus>Bacillus pumilus>Bacillus coagulans; The number of bacteria in the cigar-wrapper surface fermentation process showed a sharp downward trend in the first 24 d; Bacillus megaterium and Bacillus subtilis were the dominant species of cigar-wrapper artificial fermentation. Bacillus megaterium accounted for more than 50% and Bacillus subtilis accounted for about 19%.

Key words: cigar-wrapper tobacco, artificial fermentation, leaf surface, microflora