Preminary Study On Enzyme Using To Improve Quality Of Tobacco Leaves At Yuxi

Tobacco usability depends on its internal quality, which is basal for cigarette manu-facturing. A large number of low graded tobacco leave not only takes a lot of money and occupieds many sites but also affects the tobacco enterprises for the needs of new products. How to improve low graded tobacco leaf by biotechnology already becomes the important topic in tobacco industry. A number of research has proved that using added enzyme prepa-ration decrease the chemical components intobacco and improve the quality characteris-tics.during flue-curing pocess and fermentation.Using the enzyme such as protease,amylase to degrade the excessive protein, starch and fibre in the low graded tobacco leaf of Hongta and to improve smoking quality was re-search.Based on the hundreds of microorganism strains isolated from tobacco leaves and their screening for the production of protease, amylase and cellulose in our previous work, this study aimed to screen enzymes which could obviously improve tobacco interior quality by the assessment of sense organ wih smoking, including:protease P-22; amylase A-7, A-8, A-9; cellulose C-1; The conditons for enzyme production from strain A-8 was optimized. The total enzyme activity could be improved by 2.7 times under the optimum conditions.Tobacco industry fermentation experiments were carried out with A-7, A-8. The results showed that:the content of nicotin decreased by 4.8%,2.8%, respectively, the content of total sugar and reducing sugar increased by 6.9%,2.1%and 5.8%,1.7%, and smoking quality was obviously improved.A-8 showed activity at the temperature range of 4℃～55℃and maximum activity at 55℃, maximum activity at pH 7.0. Substrate specificity analysis of this amylase showed that its optimum substrate was amylase. Based on the above enzyme property analysis, some preservatives were subjected to test for the storage of amylase produced by A-8, with the aim to inhibit the growth of bacteria. Due to its thermal stability,69.7% and 70.6% of enzyme activity was preserved at 25℃and 4℃, respectively, after 30 days storage.