［Objective］To　investigate　the　effect　of　lignin-degrading　bacteria　on　improving　the　flavor　of　flue-cured　tobacco.［Methods］Microorganisms　were　screened　based　on　lignin-degrading　enzyme　activity　and　sensory　evaluation　performance.　After　obtaining　functional　strains,　fermentation　conditions　were　optimized.　Finally,　gas　chromatography-mass　spectrometry　(GC-MS)　was　used　to　analyze　changes　in　volatile　flavor　compounds　in　tobacco　samples　treated　with　the　strain.［Results］A　Bacillus　subtilis　strain　YY-10　capable　of　producing　lignin　peroxidase　(LiP)　was　obtained.　The　crude　enzyme　solution　from　this　strain　achieved　a　31.04%　degradation　rate　of　acid-insoluble　lignin　in　the　tobacco　samples.　Treatment　with　the　crude　enzyme　significantly　increased　the　content　of　flavor　compounds　in　the　samples　and　improved　both　aroma　quality　and　smoothness.［Conclusion］The　high　LiP-producing　B.　subtilis　strain　YY-10　has　a　positive　effect　on　enhancing　the　flavor　of　flue-cured　tobacco.　©　2025　Editorial　Department　of　Food　&　Machinery,　shipin　yu　jixie.　All　rights　reserved.