To clarify the diversity of community structure for bacteria on tobacco leaves during aging and their aroma-enhancing effects on tobacco leaf quality, tobacco leaves from six different producing regions were studied, and the bacteria on those leaves were analysed by 16S rDNA sequencing technology. After the isolation, purification and screening of enzyme production capacity of strains, the sensory evaluation and analyses of routine chemical components and polyphenol compounds of fermented cut tobacco samples were conducted. The results showed that 1511 operational taxonomic units (OTUs) were obtained. The dominant phylum of 24 samples was Proteobacteria, and the dominant genus was Bacillus. In this study, Bacillus strain GY99 capable of producing protease, amylase and cellulase simultaneously was screened out. At the same time, three strains which significantly improved tobacco quality were screened out, namely Bacillus strain GY96, Pseudomonas strain GY72 and Micrococcus strain GY67.