A study on microorganisms during the tobacco fermentation

엽연초(葉煙草) 인공(人工) 숙성중(熟成中)의 미생물(微生物)에 관(關)한 연구(硏究)

A study was carried out to investigate the microorganisms and their floral changes during the tobacco fermentation. The results were sumarized as follows. I. The molds in the "tobacco leaves" were isolated and identified as follows; Aspergllus flavus Link, A. restrictus G. Smith, A. nidulans (Eidam) Wint, A. awamori, Oidium sp. Edmundmasonia sp. Spicaria sp. II. The bacteria in the tobacco were isolated and identified as follows; Bacillus subtilis, B. subtilis var aterriums. B. licheniformis, B. cereus, B. Pumilus, B. megaterium, Flavobacterium harrisonii, Aerobacter aerogenes. III. The counts of the microorganisms on leaves taken from bulks of the fermenting leaf tobacco revealed the presence of relatively small number on the initial stage of the fermentation. During the tobacco fermentation the number of molds increase gradually to the maximum until the 14 th. day of the fermenation, followed by showing, the plateau, and the bacteria population revealed the maximum on the 7 th. day, then declined slowly.

엽연초인공숙성(葉煙草人工熟成)에 관여(關與)하는 미생물(微生物)들을 분리(分離)하고 분리균주(分離菌株)에 대(對)하여 배양(培養), 형태(形態), 생리(生理) 및 회수화물(灰水化物) 발효시험(醱酵試驗)을 행(行)하고 이 결과(結果)들로부터 이들 미생물군(微生物群)을 각각(各各) Asperfillus gavus, A. restrictus, A. nidulans, A. awamori, Oidium sp. Edmundmasonia Sp. spicaria Sp. Bacillus subtilis, B. subtilis var aterrimus, B. licheniformis Flaavobacterium harrisonii, Aerobacter aerogenes으로 동정(同定)하였다. 그리고 이들 균주중(菌株中)에서 발효전기간(醱酵全期間)에 걸쳐, 관여(關與)한 것으는 Aspergillus flavus, A. restriclus.,와 Bacillus subtilis, B. licheniformis이었고 이 곰팡과, 세균(細菌)은 각각(各各) 14, 7 일간(日間)에 최고분포(最高分布)를 이루었으며 기후(其後)에는 뚜렷한 분포(分布)의 변화(變化)를 보이지 않았다.