L. Qiu, M. Zhao, F. Li, W. Qi, W. Zhang, X. Yue, J. Cui
{"title":"CHANGES IN BIOLOGICAL ACTIVITY DURING ARTIFICIAL FERMENTATION OF FLUE-CURED TOBACCO1","authors":"L. Qiu, M. Zhao, F. Li, W. Qi, W. Zhang, X. Yue, J. Cui","doi":"10.3381/0082-4623-46.1.24","DOIUrl":null,"url":null,"abstract":"Abstract Bacteria accounted for the majority of microorganisms on both artificially fermented and non-fermented tobacco leaves. Fermentation decreased the number of species present as well as the total number of microorganisms present on leaves of flue-cured tobacco compared to control leaves. After eight days of fermentation, populations of bacteria, actinomycetes, and fungi were reduced by 52.8%, 9.4%, 79.8%, respectively, and total microorganism counts were reduced 55.7% relative to non-fermented controls. After 18 days, counts of bacteria, actinomycetes, fungi, were reduced 37.0%, 100%, 68.5%, and total microorganism counts were 42.1% below non-fermented leaves. In contrast, the activities of the enzymes peroxidase, polyphenol oxidase, proteinase, and α-amylase increased significantly during fermentation. On day eight, activities of these enzymes increased 197%, 31%, 232% and 164%, respectively, compared with non-fermented control leaves. At the end of the artificial fermentation, enzyme activities we...","PeriodicalId":10257,"journal":{"name":"中国烟草科学","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2003-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"中国烟草科学","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.3381/0082-4623-46.1.24","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 4
Abstract
Abstract Bacteria accounted for the majority of microorganisms on both artificially fermented and non-fermented tobacco leaves. Fermentation decreased the number of species present as well as the total number of microorganisms present on leaves of flue-cured tobacco compared to control leaves. After eight days of fermentation, populations of bacteria, actinomycetes, and fungi were reduced by 52.8%, 9.4%, 79.8%, respectively, and total microorganism counts were reduced 55.7% relative to non-fermented controls. After 18 days, counts of bacteria, actinomycetes, fungi, were reduced 37.0%, 100%, 68.5%, and total microorganism counts were 42.1% below non-fermented leaves. In contrast, the activities of the enzymes peroxidase, polyphenol oxidase, proteinase, and α-amylase increased significantly during fermentation. On day eight, activities of these enzymes increased 197%, 31%, 232% and 164%, respectively, compared with non-fermented control leaves. At the end of the artificial fermentation, enzyme activities we...