Abstract: A culture of microorganisms requiring oxygen but capable of living anaerobically while using nitrates and/or nitrites as oxygen source, which are brought to their exponential growth phase under anaerobic conditions, and are made to react under like conditions on the nitrates and/or nitrites, until the nitrates and/or nitrites are reduced to the desired level and the effect of the microorganisms is then stopped.

Abstract: An improved method of reducing the nitrate, nitrite and ammonium compound content of an aqueous tobacco extract employing microorganisms is described. The nitrates, nitrites and ammonium compounds are eliminated on a continuous basis via an aerobic assimilatory metabolic pathway by introducing aqueous tobacco extract and necessary additives into a work mixture, containing suitable microorganisms, at a dilution rate which does not exceed the growth rate of the microorganisms while withdrawing a portion of the work mixture at a rate such that the volume of the work mixture remains constant. Optionally the biomass may be removed from the withdrawn mixture.

Abstract: A process for reducing the content of nitrate and/or nitrite salts contained in tobacco is disclosed whereby tobacco is treated, under controlled aerobic conditions, with microorganisms capable of degrading nitrates and/or nitrites to other nitrogen-containing compounds, such as proteins and amino acids.

Abstract: A method for producing tobacco flavors which comprises the steps of hydrolytically degrading into amino acids the proteins of biomass produced by the assimilation of low molecular weight nitrogen compounds from an aqueous tobacco extract, isolating the amino acid mixture and converting that mixture into flavors by the use of reducing sugars and heat. The flavors of this invention may be added to smoking products to improve their aroma and taste.

Abstract: Microbial degradation of nitrates in a tobacco extract takes place in a first fermenter under exponential growth conditions of the micro-organisms employed and subsequently in a second fermenter under stationary growth conditions of the degrading micro-organisms. In the first fermenter, carbohydrates are added, while in the second fermenter the depot carbohydrates which the micro-organisms have stored in the first fermenter are utilized.

Abstract: For the preparation of tobacco, the insoluble proteins are initially made soluble by enzymatic treatment, dissolved and then eliminated in the solution by metabolic assimilation. The remaining solution components are then returned to the tobacco.