발효담배에서 세균의 동정 및 그 세균처리가 청취엽품질에 미치는 영향 = Identification of Five Strains of Bacteria Isolated from the Fermented Tobacco Leaves and Microbial Effects of them for the Quality Enhancement of the Greenish Tobacco Leaves.

다국어 초록 (Multilingual Abstract)

In order to improve the quality of greenish tobacco leaves, fermentation experiments by microbial treatment and periodical variations of fermentation temperature were performed. More than twenty strains were isolated from Hyangcho ( Sun cured Korean native leaves ) and Perique tobacco leaves. Among them, five strains which showed good growth in Nicotine Broth medium were selected. Identification experiments of these strains as well as checking the effects of fermentation by these treatment on the quality and aging rate of greenish tobacco leaves were carried out. The results were like following ; 1. Selected strains were identified as pseudomona.f for H-82, for P-4 and Bacillus for H-81. p- 4 and P-7. 2. Among the five strains, strain H- 82 showed the best effect on the forced aging and the quality of greenish tobacco leaves, The rate of oxygen uptaking, pH and nicotine contents were decreased. However, total volatile acids and petroleum ether extracts were increased. 3. After fermentation, taste from greenish tobacco leaf were removed and smoking characteristics were improved. Color was also changed from greenish yellow to dark brown.