Fecha de publicación: 06/09/2022 Fuente: Wipo Tobacco Agriculture The invention relates to a baking method for reducing flue-cured tobacco TSNAs with different maturity degrees by using strains. The strains used in the baking method are bacillus subtilis and trichoderma. The baking method comprises the steps that bacillus subtilis and trichoderma strains are independently prepared into bacterial liquid with the OD600 value being 1, and then the bacterial liquid is evenly sprayed and inoculated to the surfaces of harvested fresh tobacco leaves. According to the invention, the strain is applied to the flue-curing process of tobacco leaves with different maturity degrees for the first time so as to reduce the TSNAs content in flue-cured tobaccos with different maturity degrees, the total TSNAs content in the flue-cured tobaccos with different maturity degrees is reduced by 13.71%-29.18%, and the NNK content, the NNN content and the NAT content in the flue-cured tobaccos with different maturity degrees are respectively reduced by 10.96%-27.72%, 11.16%-34.88% and 12.50%-26.67%.