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.