文档介绍：44
中国烟草科学
烤烟烘烤过程中微生物的动态变化
宫长荣 1,程
龙 1,宋朝鹏 1,王松锋 2
2010,31(1):44-46,52
(,郑州 450002;,青岛 266101)
摘
要:为研究烤烟在烘烤过程中微生物数量及优势群体的变化,对下、中、上三部位烤烟在烘烤过程中真菌、细菌进行
了连续分离计数。结果表明,烘烤过程中不同部位烟叶含微生物量的变化趋势基本一致。真菌含量呈先下降后上升的变化趋
势,42℃烟叶全黄时达到最高。细菌量从烘烤阶段开始逐渐增多,38℃烟叶八成黄时达到最高。不同部位烟叶烘烤过程中优
势微生物的种类不完全相同,鉴定出优势真菌属 5种,其中青霉属(Penicillium)、曲霉属(Aspergillus)出现频率最高;优势细
菌属 11种,其中棒杆菌属(Corynebacterium)、肠杆菌属(Enterobacter)、芽孢杆菌属(Arthrobacter)、泛菌属(Pantoea)出现频
率最高。
关键词:烤烟;烘烤;真菌;细菌
中图分类号:TS41+4
文章编号:1007-5119(2010)01-0044-03
DOI:.1007-
anism Dynamic Change of Flue-cured o Leaves
during Curing Process
GONG Changrong1, CHENG Long1, SONG Zhaopeng1, WANG Songfeng2
(1. College of o Science, Henan Agricultural University, Zhengzhou 450002, China;
2. o Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China)
Abstract: The fungus and bacteria was continuously separated and counted from lower, middle and upper leaves of flue-cured
o to analyze the amount and changes of prevalent anism during curing process of flue-cured o 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-curi