Optimization of Fermentation Process for Cigar Tobacco Leaves with Composite Yeast Aroma-Enhancing Medium
This study aims to explore the effect of mixed solid-state fermentation of cigar tobacco leaves with Hanseniaspora uvarum aroma-enhancing medium and Zygosaccharomyces bailii aroma-enhancing medium on the aroma components of the product.Gas chromatography-mass spectrometry was employed to qualitatively and quantitatively analyze the aroma components of cigar tobacco leaves after fermentation.The results of the antagonistic experiment on the two yeast species showed no inhibition zone at the intersection,indicating that the two species had no antagonistic effect.The optimization results showed that after fermentation at the Hanseniaspora uvarum:Zygosaccharomyces bailii ratio of 1.1∶1,yeast inoculation amount of 19.14%,and tobacco leaf moisture of 31.06%,the total content of aroma substances reached 1 200.92 μg/g,which was 9.31%higher than that of fermentation with single strains.Moreover,the products of chlorophyll degradation,phenylalanine degradation,and carotenoid degradation were significantly improved.
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