A study was carried out to investigate the microorganisms and their flo,,al changes during the tobacco fermentation. The results were summarized as follows.
I. The molds in the $quot;tobacco leaves$quot; were isolated and identified as follows;
Aspergllus flavus Link, A, restrictus G. Smith, A. nidulans (Eidam) Wint, A, awamor:, Oidium sp. Edmundmasonia sp. Spicaria sp.
II. The bacteria in the tobacco were isolated and identified as follows;
Bacillus subtilis, B. subtilis var aterrams. 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 io the maximum until the 14th, day of the fermentation, followed by showing, the plateau. and the bacteria population revealed the maximum on she 7th. day, then declined slowly.
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