The Study Of Improving Tobacco Quality Use The Fungal Preparation

This study analysis the shape, biochemical and sugar metabolic characterize of the microbiology produced perfume fungus purified from tobacco. It is identified from the particular cultivating substance that the fungus has the capability of generating starch and protein enzyme, through fermentation enlargement cultivating and quantitative and qualitative of the product, the fungus has the active characterize of starch, protein, multi-oxdize, fibre, enzyme. At the same time, we asundered and extracted the production through GC/MS method, and found that oxalic acid is the perfume main ingredient, through the quantitative analysis of the perfume substance adopting GC/MS in the tobacco research institute, contrast with the control the alcohol ketone aldehyde in the tobacco has increased, through perspective observation from electronic mirror, the result is that the starch particle in the tobacco through BF07 and BF06 disposal has obviously decreased. It is illustrated that the starch particle has been affectively degraded. We consider disposal tobacco has decreased the cigarette's pungency, the smell is clean and after tobacco crumbling, we analyze and compare ordinary chemistry ingredient index, compared with the control, nitrogen in the tobacco was decreased. The perfume produced substance lies widely in the nature, especially in the tobacco as the probiotics, it plays an active role in the tobacco's fermentation and the cigarette's smell peculiarity.The research of tobacco in certain temperature and humidity condition mixed with certain fungus BF06 and BF07 increased the starch and protein's catabolism and conversion, increased organic substance content that relate the produced perfume product, micro-bio produce profound effect in the tobacco, exploit the new method for the tobacco material.