食源性乳酸菌在改善烟叶品质中的应用

为探索乳酸菌提升烟叶抽吸品质的可能性,从中国传统发酵食品豆豉中分离并鉴定了2株乳酸菌,植物乳杆菌L8和L14。将L8和L14用于烟丝发酵,感官评吸结果表明,发酵后卷烟烟气细腻醇和,杂气和刺激性明显减轻,酸香味突显,余味干净。基于感官评吸对菌株发酵条件进行正交实验优化,结果发现最适产香条件为:接菌量1×10⁸ CFU·mL^-1、发酵温度37 ℃、菌龄10 h,烟叶产地云南保山。以商品化卷烟(云烟紫云)烟丝为发酵材料,感官评吸结果再次证明L8和L14能显著提高卷烟吸食品质。发酵后烟丝主要化学成分比例更加协调,总酸含量(尤其是乙酸)和总醛含量(尤其是3-甲基丁醛)分别显著增加和减少。上述结果说明乳酸菌在提升烟叶品质方面具有很大潜力。

Application of foodborne lactic acid bacteria in improving tobacco quality

In order to explore the possibility of lactic acid bacteria (LAB) for improving the smoking quality of tobacco, two strains of LAB (Lactobacillus plantarum L8 and L14) were isolated and identified from Douchi, a Chinese traditional fermented food. Using L8 and L14 for cut tobacco fermentation, sensory evaluation results indicated that the smoke of fermented cigarette was fine and smooth, with a reducing miscellaneous gas and offensive irritancy, an obvious acid fragrance, and a clean aftertaste. On the basis of sensory evaluation, the fermentation condition of strain was optimized by orthogonal experiment. The results showed that the optimal aroma-producing condition was as follows: the inoculum size of 1×10⁸ CFU·mL^-1, the fermentation temperature of 37 ℃, the bacteria age of 10 h, and the tobacco producing area of Baoshan, Yunnan. Using the cut tobacco of commercial cigarette (Yunyan Ziyun) as fermented material, the results of sensory evaluation proved again that L8 and L14 could improve significantly the smoking quality of tobacco. The main chemical compositions in the fermented cut tobacco became more harmonious. The contents of total acid (especially of acetic acid) and total aldehyde (particularly of 3-methyl butyral) were significantly increased and reduced, respectively. The above results showed that LAB have great potential in improving tobacco quality.