【摘要】 为研究混菌发酵对雪茄烟叶品质的影响，利用从烟叶表面筛选出来的菌株C1与酵母菌作为复合微生物添加到雪茄烟叶发酵中，探究其对雪茄烟叶化学成分、香气品质的影响。结果表明，在单菌发酵后烟叶中还原糖、总糖含量范围分别在0.28%～0.32%、0.70%～0.83%，而在混菌发酵后分别在0.21%～0.26%、0.60%左右；与单独添加菌株C1发酵后相比，添加菌株C1和汉逊酵母发酵后的雪茄烟叶香气物质总量提高了56.40%，说明加入菌株C1和酵母菌对雪茄烟叶进行混菌发酵，更有助于雪茄烟叶香气品质的改善，降低杂气。更多还原

【Abstract】 In order to study the effect of mixed fermentation on the quality of cigar tobacco leaves,strain C1 screened from the surface of tobacco leaves and yeast were added to the fermentation to explore their effects on the chemical composition and aroma quality of cigar tobacco leaves. The results showed that the contents of reducing sugar and total sugar in tobacco leaves were 0.28%～0.32% and0.70%～0.83% respectively after single strain fermentation,0.21%～0.26% and 0.60% respectively after mixed fermentation. Compared with the fermentation with strain C1 alone,the total amount of aroma substances in cigar tobacco leaves fermented by strain C1 and Hanseniaspora uvarum was increased by 56.40%,indicating that adding strain C1 and yeast to the mixed fermentation of cigar tobacco leaves was more beneficial to improve the aroma quality of cigar tobacco leaves and reduce the impurities.更多还原