复合产香菌株响应面优化及对雪茄烟叶发酵品质的影响
Compound Aroma-Producing Strains:Response Surface Optimization and Effects on the Fermentation Quality of Cigar Tobacco
张彤彤 1单雨乐 1黄晨奕 1杨锦鹏 2余君 2陈雄 1杨春雷 2姚兰1
作者信息
- 1. 湖北工业大学生命科学与健康工程学院,湖北 武汉 430068
- 2. 湖北省烟草科学研究院,湖北 武汉 430030
- 折叠
摘要
为探究复合产香菌株对雪茄烟叶挥发性香气物质的影响,采用同时接菌的发酵方式处理雪茄烟叶,利用鲁氏酵母、汉逊酵母J1 的产香能力及贝莱斯芽孢杆菌H1 对雪茄烟叶大分子物质降解的能力对雪茄烟叶进行发酵.结果表明:三菌发酵相较于两菌发酵的香气物质含量更高,且在同时接菌、发酵温度 30℃、碳氮源含量(0.05%异亮氨酸和 0.1%葡萄糖)、接菌比例 1.5∶0.5∶1(鲁氏酵母∶汉逊酵母J1∶贝莱斯芽孢杆菌H1)和初始含水率为 34%等条件下发酵雪茄烟叶的挥发性香气物质含量最高,为 730.58 µg/g,且影响雪茄烟叶香气物质含量的因素顺序为初始含水率＞碳氮源含量＞接菌比例.
Abstract
This study aims to investigate the effects of composite aroma-producing strains on the volatile aroma compounds of cigar tobacco.The composite strains were inoculated simultaneously for the fermentation of cigar tobacco.Specifically,Saccharomyces rouxii and Hansenula J1 capable of producing aroma and Bacillus velezensis H1 capable of degrading macromolecular substances in cigar tobacco were used for fermentation.The results indicated that the three-strain fermentation yielded higher content of aroma compounds than the two-strain fermentation.Under the conditions of simultaneous inoculation,fermentation at 30 ℃,0.05%isoleucine and 0.1%glucose as carbon and nitrogen sources,S.rouxii∶Hansenula J1∶B.velezensis H1 ratio of 1.5∶0.5∶1,and initial moisture content of 34%,the fermentation of cigar tobacco showed the highest content of volatile aroma compounds,which was 730.58 µg/g.The factors influencing the content of aroma compounds in cigar tobacco were ranked in the order of initial moisture content>carbon and nitrogen source content>strain ratio.
关键词
产香菌株/响应面优化/混菌发酵/雪茄茄衣Key words
aroma-producing strains/response surface optimization/fermentation with mixed strains/cigar wrapper引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据