Lactic fermentation ??

[saman_ghaderian]

Hello friends. Can effective microbes such as lactic acid bacteria be used to speed up fermentation and improve the aroma of tobacco? Can the enzymes in pineapple, kiwi and other extracts be used to ferment tobacco? Friends who have experience in this field, please share your opinions and experiences.

 

[Hayden]

The only thing which will speed up fermentation is an increase in temperatur to speed up the enzymatic degradation of proteins in the leaf. This happens all by itself and only moisture is needed.
Lactic fermentation is a totally different process converting sugar into lactic acid. I don´t think that converting nicely sugary virginia into virginia sauerkraut would taste good.
The enzyms in pineapple and kiwi will break down proteins so i think applying them to your leaf would slowly lead to a decomposition.

 

[saman_ghaderian]

The only thing which will speed up fermentation is an increase in temperatur to speed up the enzymatic degradation of proteins in the leaf. This happens all by itself and only moisture is needed.
Lactic fermentation is a totally different process converting sugar into lactic acid. I don´t think that converting nicely sugary virginia into virginia sauerkraut would taste good.
The enzyms in pineapple and kiwi will break down proteins so i think applying them to your leaf would slowly lead to a decomposition.

Therefore, it can be concluded that the use of pineapple extract in moderation can have positive effects on fermentation

 

[Hayden]

Therefore, it can be concluded that the use of pineapple extract in moderation can have positive effects on fermentation

Yeah i was a little bit vague on that. It could be at first glance because both break down proteins, thats right, but pineapple and kiwi have much stronger enzyms which can tenderies meats, so compare that to an enzymatic process which is only aimed at certain proteins and compunds inside a leaf and is a process from the leaf itself.
Pineapples and kiwis are way to strong to be a aimed protein break down methode in tobacco.
The best way is to build a kiln to get a quick enzymatic reaction thanks to the increased temperatur.

 

[saman_ghaderian]

Yeah i was a little bit vague on that. It could be at first glance because both break down proteins, thats right, but pineapple and kiwi have much stronger enzyms which can tenderies meats, so compare that to an enzymatic process which is only aimed at certain proteins and compunds inside a leaf and is a process from the leaf itself.
Pineapples and kiwis are way to strong to be a aimed protein break down methode in tobacco.
The best way is to build a kiln to get a quick enzymatic reaction thanks to the increased temperatur.

Thank you for answering. I have 30 kg of tobacco leaves and I want to ferment it in the kiln. Of course, I think that in the cigar industry, the ideal fermentation goes beyond temperature and humidity control. They may add specific compounds or specific microbial populations to tobacco. Of course, if other people do not have experience with the use of lactic acid bacteria or pineapple extract, I will try some tobacco and share the result in the group.

 

[Knucklehead]

Thank you for answering. I have 30 kg of tobacco leaves and I want to ferment it in the kiln. Of course, I think that in the cigar industry, the ideal fermentation goes beyond temperature and humidity control. They may add specific compounds or specific microbial populations to tobacco. Of course, if other people do not have experience with the use of lactic acid bacteria or pineapple extract, I will try some tobacco and share the result in the group.

Was the leaf air dried and now you want to age it faster?

 

[saman_ghaderian]

Was the leaf air dried and now you want to age it faster?

Hi. Yes, the drying and curing stage is over. My goal is not just to speed up the tobacco fermentation process. I want to know what ingredients or what kind of microbial population can be used to improve the taste, aroma and quality of cigar burning. I read almost all the material and comments in this group, but I did not reach the final result and the appropriate instructions, and I thought the site information about tobacco fermentation is incomplete, and tobacco fermentation is beyond the control of temperature and humidity in the furnace. This year I will try to research this and share the results..‌‌.....