Compound Aroma-Producing Strains:Response Surface Optimization and Effects on the Fermentation Quality of Cigar Tobacco
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.
aroma-producing strainsresponse surface optimizationfermentation with mixed strainscigar wrapper
万方数据
维普
