Abstract: To improve the quality and usability of low‐grade tobacco leaves，aroma‐producing yeast（Y8‐12）and different biological enzyme preparations were used to co‐ferment low‐grade tobacco leaves，and the best combination of microbe‐enzyme preparations that could significantly improve the quality of tobacco leaves was screened.Subsequently，based on the degree of quality improvement，fermentation parameters were systematically optimized using single factor experiments combined with response surface methodology.Finally，changes in chemical composition and sensory quality before and after fermentation under optimal conditions were comparatively analyzed. The results showed that different biological enzyme preparations combined with aroma‐producing yeast fermentation could effectively improve the quality of tobacco leaves.Among them，the G4 group composed of cellulase+pectinase+hemicellulase+lipase+aroma‐producing yeast had the most obvious improvement effect，its quality improvement degree reached 0.94，and the content of total volatile aroma components increased to 197.57 μg/g.Through the response surface optimization combined with the actual production operation，the optimum process conditions were determined as follows：Fermentation time 4 d，fermaentation temperature 37 ℃，enzyme addition 0.4%.Under these conditions，the quality improvement degree increased to 1.15.After fermentation，the reducing sugar，chlorine and total sugar contents increased by 18.28%，-13.33% and 9.62%，respectively.The content of characteristic aroma substances such as phenylethanol，4‐oxo‐isophorone， geranylacetone，megastigmatrienone and phenethyl acetate were increased significantly.In summary，microbe‐enzyme synergistic fermentation under suitable conditions offers a rapid and effective strategy for improving low‐grade tobacco leaves and provides a reference for microbial applications in the tobacco industry.

Key words: Low‐grade tobacco leaf, Microbe‐enzyme synergy, Response surface optimization, Aroma components, Sensory evaluation

摘要： 为改善低次烟叶品质，提升其可用性，采用产香酵母菌（Y8-12）与不同的生物酶制剂协同发酵低次烟叶，筛选可以明显提升烟叶品质的最佳菌酶制剂组合，随后以品质改善程度为评价指标，采用单因素试验结合响应面法系统优化该组合发酵参数，最终对比分析菌酶协同发酵最适条件下烟叶化学成分与感官品质指标的变化情况。结果表明，不同生物酶制剂协同产香酵母菌发酵均能有效改善烟叶品质。其中，以纤维素酶+果胶酶+半纤维素酶+脂肪酶+产香酵母菌组成的G4组改善效果最为明显，其品质改善程度达0.94，挥发性香气成分总量提升至197.57 μg/g；经响应面法优化后结合实际操作，确定最适工艺条件为发酵时间4 d、温度37 ℃、酶添加量0.4%，在此条件下烟叶品质改善程度提高至1.15；菌酶协同最适工艺条件处理下，烟叶中还原糖、氯、总糖含量分别上升了18.28%、-13.33%、9.62%，苯乙醇、4-氧代异佛尔酮、香叶基丙酮、巨豆三烯酮及苯乙酸乙酯等特征香气物质含量明显提升。综上，菌酶协同发酵在适宜条件下具有处理时间短且效果好的优点，可以丰富低次烟叶品质提升手段，为微生物在烟草行业中的应用提供参考。

关键词: 低次烟叶, 菌酶协同, 响应面优化, 香气成分, 感官评价