为研究菌株混合发酵对烟叶品质的影响，通过使用解淀粉芽孢杆菌GUHP86与GZU03复配菌种对大理红大CL314烟叶进行人工控制发酵，对发酵工艺进行探究，采用气相-质谱联用仪（GC-MS）检测发酵前后风味物质变化。在单因素和Plackett-Burman试验的基础上，采用中心组合设计(Central composite design)响应面法对发酵条件进行探究，得到最佳发酵工艺：复配菌种接种量24.0%、葡萄糖添加量1.20%、水分含量40%、接种比例（GZU03∶GUHP86）1∶1、大豆蛋白添加量1.00%。GC-MS检测发现，发酵后烟叶中由于解淀粉芽孢杆菌的代谢作用，烟碱相对含量降低6.84个百分点，多种烟叶香味物质如芳樟醇、β-大马酮和β-紫罗兰酮等相对含量增加。结果表明，复合菌发酵比单菌发酵和自然发酵对烟叶质量提升有明显作用。可见对烟叶进行混菌发酵，能缩短发酵时间，提高蛋白酶活力和烟叶感官质量。

In order to study the effect of the mixed fermentation of strains on the quality of tobacco leaves,the artificial controlled fermentation of Dalihongda CL314 tobacco leaves was carried out by using the mixed starter of Bacillus amylolyticus GUHP86 and GZU03,and the fermentation process was explored.The changes of flavor substances before and after fermentation were detected by GC-MS.On the basis of single factor and Plackett-Burman experiment,the central composite design response surface method was used to explore the fermentation conditions,and the best fermentation process was obtained.The optimum fermentation conditions were inoculum amount of 24.0%,glucose addition amount of 1.20%,moisture content of 40%,compound ratio(GZU03∶GUHP86) of 1∶1 and soybean protein addition amount of 1.00%.GC-MS analysis showed that the relative content of nicotine decreased by 6.84 percentage points due to the metabolism of Bacillus amylolyticus in the fermented tobacco leaves,and the relative content of many aroma substances such as isobutyl isobutyrate,linalool,β-Damascus ketone and β-ionone increased.The results showed that the quality of tobacco leaves was significantly improved by the compound fermentation compared with the single fermentation and natural fermentation.It can be seen that mixed fermentation of tobacco leaves could shorten the fermentation time,improve the protease activity and sensory quality of tobacco leaves.