| 摘要 |
The nicotine content of tobacco is reduced by subjecting it to fermentation in the presence of yeasts used in wine mfr. The process is crried out in two stages. The nicotine content is reduced by immersing the tobacco in water and subjecting it to chemical, physicochemical or thermal treatment. The tobacco is subjected to fermentation at a convenient temp, so that the nicotine content is reduced from 30% to 0.3-0.4%. The fermentation is carried out at neutral or slightly acidid pH. Oviformis yeast selection M, H or O is used. The pH value is established by the addn. of silic, phosphoric, hydrochloric, citric or tungstic acid or their alkali
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