Tob. Sci., 1971, 15-37, p. 108-110, ISSN.0082-4623
Studies on the fermentation of tobacco Part II. A study of variations in fermentation procedure and its effects on total particulate matter and benzo(a)pyrene
Okayama Tobacco Experiment Station, Japan Monopoly Corporation, Tamashima, Kurashiki-shi, Japan; Central Research Institute, Japan Monopoly Corporation, Shinagawa ku, Tokyo, Japan; Department of Agricultural Chemistry, Faculty of Agriculture, te University of Tokyo, Tokyo, Japan.
Cigar leaf tobacco (Nicotiana tabacum L.) was fermented in the laboratory with an application of Saccharomyces cerevisiae or Candida pseudopicalis or without either at 30°C or 40°C. The following results were obtained. The tobacco samples were well fermented at 30°C by the multiplication of bacteria. The addition of Saccharomyces or Candida resulted in a rise in the number of bacteria during the early stage of fermentation. Total particulate matter and benzo(a)pyrene content in the smoke of the fermented tobacco were not decreased positively by the fermentation treatment.
(Full article published with kind permission from "Tobacco International")