Effect of moulding on the changes in chemical composition of tabacco leaves

Abstract

The process of moulding caused by the fungi: Aspergillus repens (Cda.) De Bart, Aspergillus flavus Link, Aspergillus ochraceus Wilhelm, Penicillium expansum (Link) Thom, VPenicillium commune Thom and Penicillum spinulosum Tom influenced the decrease in soluble carbohydrate content with the simulataneous increase in the percentage of specific protein. It had an effect on the deterioration of technological and taste values of raw tabacco.