Abstract:

Biological enzyme and microorganism technology play significant roles in tobacco fermentation. The utilization of bio-enzymes and microorganisms to improve the quality and aroma of tobacco has become the focus of tobacco industry. Treating tobacco with bio-enzyme preparation can degrade biomolecules such as protein， pectin and cellulose in tobacco to proteins， pectins， cellulose and other biological macromolecules in tobacco， thus improving the quality and aroma of tobacco. Using microorganisms to ferment tobacco can adjust and improve the proportion of chemical components and increase the formation of aroma substances in tobacco. The application and progress of the technology of bio-enzyme and microbial technology during tobacco flavor production and fermentation， and the mechanism of tobacco fermentation and aroma enhancement techonolgy， were reviewed，especially expatiated on the microbes and enzymes improve tobacco aroma， improving the quality of tobacco leaves， and degradation of protein， starch， pectin， cellulose and other macromolecules substances in tobacco leaves. The problems in practical application of the microbes and enzymes were analysed， so as to provide a theoretical basis for the use of bio-enzymes and microorganism technology to improve tobacco aroma in the future.

Key words: biological enzyme, microorganism, tobacco, smoking quality

摘要：

生物酶和微生物在烟叶醇化发酵过程中发挥着重要作用。目前，利用生物酶和微生物技术提高烟叶品质、改善烟叶香气，已成为烟草行业关注的热点。利用酶制剂处理烟叶可以降解烟叶的蛋白质、果胶、纤维素等生物大分子，以达到提高烟叶品质和改善烟叶香气的作用。利用微生物对烟叶进行发酵可以有效调整和改善烟叶内部化学组分的比例，增加烟叶中的香气物质。综述了生物酶和微生物技术在烟叶产香发酵中的研究进展及其在烟叶发酵机理及增香技术中的应用，重点阐述了微生物和生物酶提高烟叶香气、改善烟叶品质以及降解烟叶中蛋白质、淀粉、果胶、纤维素等大分子物质的研究现状，分析了目前微生物和生物酶在实际应用中存在的问题，以期为今后使用生物酶和微生物技术改善烟叶香气提供理论依据。

关键词: 生物酶, 微生物, 烟草, 吸味品质