不同浓度耐高温芽孢杆菌液对密集烘烤烟叶淀粉降解和质量的影响

为降低密集烘烤烟叶淀粉含量、提高烟叶质量，将从烤烟‘粤烟97’中部叶面分离出的芽孢杆菌株B5221 和YTK1 分别配制成2.5%、5.0%、7.5%、10%浓度梯度的菌液，烤前喷于上部成熟采收鲜烟叶，研究不同浓度芽孢杆菌液对密集烘烤烟叶淀粉降解和品质的影响。结果表明：不同浓度芽孢杆菌液处理上部烟叶后，均可促进烟叶淀粉降解，提高糖含量、糖碱比和氮碱比；B5221 和 YTK1 不同浓度菌液均以2.5%处理烟叶淀粉降解最多，糖含量增加最少，总烟碱和总氮略有增加，糖碱比和氮碱比适宜，香气量提高。因此，2.5% B5221和YTK1菌液是改善密集烘烤烟叶质量适宜浓度。

Effects of Different Concentrations of Bacillus Agents on Starch Degradation and Quality of Flue-cured Tobacco Leaves

The paper aims to decrease the starch content and improve the quality of flue-cured tobacco leaves. B5221 and YTK1 isolated from middle tobacco leaves of‘Yueyan 97’were mixed into microbial preparation with concentration of 2.5%, 5.0%, 7.5%, 10%, which was sprayed on the upper leaves before curing, to study the effects on starch degradation and quality of flue- cured tobacco leaves. The results showed that the chemical composition of the tobacco leaves were changed by B5221 and YTK1 agents, the contents of soluble sugar and the ratio of total sugar to nicotine and total nitrogen to nicotine were increased, but the contents of starch and protein were decreased. At the concentration of 2.5%, microbial preparation had better effect, the starch and protein degradation were more, the sugar content increased the least, the contents of nitrogen and nicotine increased, and the sense organ quality was improved. Therefore, 2.5% microbial preparation of B5221 and YTK1 was suitable for improving the quality of flue-cured tobacco leaves.