Chinese explorer
Member
I don't think the flue-cured tobacco here can be made into pipe tobacco. After the fresh leaves are picked, they are hung up and baked at 45°C, 52°C, 55°C, 60°C, and 65°C respectively. Finally, they are baked at 68°C for about 12 hours before being taken out of the oven. When tasted directly, it is bitter and spicy. So I want to try to continue fermenting it with enzymes.
I chose Bacillus licheniformis because it can produce antibacterial components to increase the success rate, and it also produces many substances useful for tobacco, such as proteases, amylases, lipases, pectinases, cellulases and so on.
The Bacillus licheniformis agent was added to sterile water and left to stand for 2 hours at around 37°C to fully activate and restore its activity.
The flue-cured tobacco leaves were chopped and put in, making sure that the leaves were completely submerged in the liquid.
The fermentation container was placed in an environment at 37°C. During the process, the mixture of the fermentation liquid and the tobacco leaves was gently stirred every 1 to 2 days to make the fermentation more even.
A large amount of carbon dioxide is produced during the fermentation process. If the container is opened blindly, the incident shown in the picture will occur.
The fermented liquid was sprayed onto the flue-cured tobacco leaves, and then they were put into plastic bags, wrapped with blankets and heating pads, and placed at 50°C for 5 days.
After being taken out, it was inactivated at a high temperature and then pressed. There was an improvement, with a grassy smell at 507C and a slight sweetness, but the bad taste still exists. Is your flue-cured tobacco also processed in this way? I'm not sure whether it's a problem with the plant variety or the processing technique. I'm going to ask the growers to get me some leaves that have been processed in an environment at 50°C and 70% humidity for 8 weeks.
I chose Bacillus licheniformis because it can produce antibacterial components to increase the success rate, and it also produces many substances useful for tobacco, such as proteases, amylases, lipases, pectinases, cellulases and so on.
The Bacillus licheniformis agent was added to sterile water and left to stand for 2 hours at around 37°C to fully activate and restore its activity.
The flue-cured tobacco leaves were chopped and put in, making sure that the leaves were completely submerged in the liquid.
The fermentation container was placed in an environment at 37°C. During the process, the mixture of the fermentation liquid and the tobacco leaves was gently stirred every 1 to 2 days to make the fermentation more even.
A large amount of carbon dioxide is produced during the fermentation process. If the container is opened blindly, the incident shown in the picture will occur.
The fermented liquid was sprayed onto the flue-cured tobacco leaves, and then they were put into plastic bags, wrapped with blankets and heating pads, and placed at 50°C for 5 days.
After being taken out, it was inactivated at a high temperature and then pressed. There was an improvement, with a grassy smell at 507C and a slight sweetness, but the bad taste still exists. Is your flue-cured tobacco also processed in this way? I'm not sure whether it's a problem with the plant variety or the processing technique. I'm going to ask the growers to get me some leaves that have been processed in an environment at 50°C and 70% humidity for 8 weeks.
