| 食品微生物对发酵烟叶品质的影响 |
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| 引用本文： | 瞿娇娇,施鸣,张庆明,杨佳玫,刘仁祥,邹晓.食品微生物对发酵烟叶品质的影响[J].贵州农业科学,2012(3):136-138. |
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| 作者姓名： | 瞿娇娇 施鸣 张庆明 杨佳玫 刘仁祥 邹晓 |
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| 作者单位： | 贵州大学真菌资源研究所;贵州中烟工业有限责任公司;贵州省烟草品质研究重点实验室 |
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| 基金项目： | 贵州省烟草专卖局(公司)科技项目“增香、降碱、促醇化微生物的分离与应用”(200921);贵州中烟工业有限责任公司计划项目[黔烟工计(2010)35号201021] |
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| 摘 要： | 为了观察分离的细菌菌株对烟叶品质的影响,对初烤烟叶B3F进行单菌株50d的发酵处理。结果表明,从豆豉中分离的芽孢杆菌(Bacillus sp.)对烟叶品质有明显的改善作用,烟叶的各种化学成分含量及各成分之间趋于平衡,香气趋于醇和丰满、细腻,刺激性和杂气明显减少;从普洱茶中得到的PE-1、PE-2菌株对烟叶品质也有一定的提高。
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| 关 键 词： | 食品微生物 烟叶醇化 发酵 细菌 烟叶品质 |
Effect of Food Microorganisms on Quality of Fermented Flue-cured Tobacco |
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| QU Jiao-jiao,SHI Ming,ZHANG Qing-ming,YANG Jia-mei,LIU Ren-xiang,ZOU Xiao.Effect of Food Microorganisms on Quality of Fermented Flue-cured Tobacco[J].Guizhou Agricultural Sciences,2012(3):136-138. |
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| Authors: | QU Jiao-jiao SHI Ming ZHANG Qing-ming YANG Jia-mei LIU Ren-xiang ZOU Xiao |
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| Institution: | 1,3(1.Institute of Fungus Resources,Guizhou University,Guiyang,Guizhou 550025;2.China Tobacco Guizhou Industrial CO.,LTD.,Guiyang,Guizhou 550000;3.Guizhou Key Laboratory for Tobacco Quality, Guiyang,Guizhou 550025,China) |
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| Abstract: | B3F flue-cured tobacco leaves incubated with bacteria strains were fermented for 50 d to observe the influence of bacteria strains on tobacco leaf quality.The results showed that Bacillus sp.isolated from fermented soya beans could significantly improve tobacco leaf quality.Contents of all kinds of chemical components tended to be in balance with various components.Aroma tended to be pure and mild,plump and delicate.Irritation and mixed gas decreased significantly;PE-1 and PE-2,which were isolated from Pu’er tea,could also improve tobacco leaf quality. |
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| Keywords: | food microorganisms tobacco mellowing fermentation bacteria tobacco quality |
| 本文献已被 CNKI 等数据库收录！ |
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