Abstract: In order to study the effect of aroma-enhancing bacteria on smoking quality of tobacco, the rhizosphere soil and fresh tobacco leaves of the main tobacco-producing areas in Yunnan were used as the microbial sources. The multiple enzyme activities and degradation functions of the bacteria were screened, and the smoking quality and aroma components of the tobacco were analyzed after microbial fermentation. The results showed that:A complex functional strain YN14 which can simultaneously produce protease, amylase and cellulose, and degrade β-carotene was isolated and screened from the microbial sources in Yunnan. Compared with the control, the fineness and sweetness of the smoking of YN14 treated samples were improved, aroma quality and amount were increased; and the stimulation was decreased. The results of GC/MS analysis also showed that the content of aroma in smoke increased significantly in YN14 treated samples. The strain YN14 was identified as Bacillus sp.. In conclusion, the Bacillus strain YN14 has a variety of enzyme activities and degradation functions, and can significantly improve the smoking quality of tobacco.