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Differences in free amino acids and Amadori compounds in tobacco strips at different sizes

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The culture and isolation of starch, cellulose, and protein-hydrolyzing microorganisms, and the determination of amylase, cellulase, and protease activities were performed under the following conditions: starch medium (10.0 g/L soluble starch, 10.0 g/L tryptone, 5.0 g/L yeast extract, and 5.0 g/L NaCl, pH 7.0), cellulose medium (10.0 g/L carboxymethylcellulose sodium (CMC-Na), 10.0 g/L tryptone, 5.0 g/L yeast extract, 10.0 g/L NaCl, 1.0 g/L K 2 HPO 4 , and 0.5 g/L MgSO 4 7H 2 O, pH 7.0), and casein medium ( 5.0 g/L casein, 10.0 g/L tryptone, 5.0 g/L yeast extract, and 5.0 g/L NaCl, pH 7.2)

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