292 AGRICULTURAL BACTERIOLOGY. 



changes are the following : A decrease in nicotine an increase 

 in alkaline reaction an increase in ammonia the disappear- 

 ance of sugar an increase in the amount of nitrate a loss of 

 water a change in texture of the leaf a change in color 

 by which the final brown color is produced, and a change in 

 flavor. These numerous changes are of course quite varied in 

 their nature but are mainly due to oxidation. 



NATURE OF THE FERMENTATION. 



Bacteria. It is a well-known fact that the tobacco prepared 

 in different tobacco-raising countries shows great differences in 

 quality. Even the same variety of tobacco when sown in dif- 

 ferent localities fails to produce the same product. Now, in 

 considerable degree, this is doubtless due to the differences of 

 soil and climate. But, making all allowance for these differ- 

 ences, it has appeared that not an inconsiderable part of the 

 difference may be attributed to differences in the fermentation 

 process. In particular has it been suggested that theyftrrw, 

 arising during the ripening, is a factor which could be modified 

 by changing the fermentative process. Tobacco lovers know 

 that the tobacco of Cuba develops in its fermentation a flavor 

 which is not found in tobacco prepared elsewhere. The same 

 species of tobacco raised in other countries, although it will 

 undergo a fermentation of a normal character, acquiring the 

 chemical and physical properties which it develops in Cuba, 

 does not acquire the flavor that it acquires in its own home. 

 Cuban tobacco is now raised in United States but its flavor is 

 inferior to that raised in Cuba. Knowing the intimate relations 

 of flavors to microorganisms in other products, already noticed 

 on earlier pages, it has been a natural suggestion that the to- 

 bacco flavor may be the result of bacterial growth, and that the 

 reason that Havana tobacco has its superior flavor is because 

 the leaves raised in that country have peculiar species of bac- 

 teria on them which induce a peculiar fermentation. 



