Abstract: The cigar-wrapper was fermented for 42 days in Humidity Chamber, and the tobacco leaf surface microbe was separated, purified and identified. The study discussed the changes of cigar-wrapper artificial fermentation process of microbial flora. The results showed that: In cigar-wrapper artificial fermentation process, bacterial was the dominant flora, and mold accounted for a small proportion, and actinomycetes and yeasts were not found; All the bacterials were bacteria Bacillus, the number descending order were as follows: Bacillus megaterium> Bacillus subtilis> Bacillus cereus> Bacillus circulans> Bacillus mycoides> Bacillus stearothermophilus>Bacillus pumilus>Bacillus coagulans; The number of bacteria in the cigar-wrapper surface fermentation process showed a sharp downward trend in the first 24 d; Bacillus megaterium and Bacillus subtilis were the dominant species of cigar-wrapper artificial fermentation. Bacillus megaterium accounted for more than 50% and Bacillus subtilis accounted for about 19%.

Key words: cigar-wrapper tobacco, artificial fermentation, leaf surface, microflora

摘要： 在恒温恒湿箱内对海南光村茄衣发酵42 d，并对整个过程中烟叶表面微生物进行分离、纯化和鉴定，研究探讨了茄衣人工发酵 过程中叶面微生物区系的变化。结果显示：在茄衣人工发酵过程中细菌为优势菌群，霉菌所占比例很小，没有检测出放线菌和 酵母菌;所有细菌均为芽孢杆菌，数量由高到低依次是：巨大芽孢杆菌>枯草芽孢杆菌>蜡状芽孢杆菌>环状芽孢杆菌>蕈状芽孢 杆菌>嗜热脂肪芽孢杆菌>短小芽孢杆菌>凝结芽孢杆菌;茄衣表面各菌种数量在发酵过程前24 d内呈急剧下降趋势；巨大芽孢杆 菌和枯草芽孢杆菌为雪茄茄衣人工发酵中的优势菌种，分别占芽孢杆菌数量的50%以上和19%左右。

关键词: 雪茄茄衣, 人工发酵, 叶面, 微生物区系