Improvement of Tobacco Cut-stem Quality with Aroma-producing Microbe

To improve the quality of tobacco cut-stem, aroma-producing microbe CXJ-3(Bacillus subtilis), CXJ-7(Bacillus siamensis), CXJ-12(Bacillus pumilus) and the compound bacterium agent were sprayed on tobacco cut-stem. After treated at 30℃ for 48 hours, the routine chemical components, aroma component and smoking quality were determined. Results showed that the total sugar, reducing sugar in treated tobacco cut-stem increased. The total sugar increased up to 22.75% after treated by CXJ-7, reducing sugar increased up to 19.05% after treated by the compound bacterium agent. Total aroma component also increased in treated tobacco cut-stem, the compound bacterium agent had the most effect, up to 141.466 g/g. Sensory evaluation showed that the quality of cut-stem improved, and the cigarette taste also improved after mix the treated cut-stem in tobacco blend.It's suggested that it is feasible to improve tobacco cut-stem quality by aroma-producing microbe, and the compound microorganisms are more conducive to improve the quality of tobacco cut-stem. Total aroma components and smoking quality increased highest after treated by the compound bacterium agent.