醇化烟叶表面细菌筛选及增香效应研究

为明确烤烟醇化过程中烟叶表面增香微生物对其品质的作用,以6个不同产地的烟叶为试材,通过菌株分离和产酶能力筛选,对筛选出的细菌进行16S rDNA测序分析,将烟丝发酵样进行感官质量评吸、常规化学成分和多酚化合物分析。结果表明,菌株GY99处理样的感官评吸质量提升最为明显,能有效增加烟叶香气和甜感,其处理后的牡丹江、庆阳烟叶总分分别增加了2.26、2.03分,舒适度提升,香气质和香气量分别增加0.44、0.33分,刺激性和杂气降低。本研究筛选出1株可同时产蛋白酶、淀粉酶和纤维素酶的芽孢杆菌属(Bacillus sp.)菌株GY99。同时还筛选到3株可明显改善烟草品质的菌株,分别是芽孢杆菌属(Bacillus sp.)菌株GY96、假单胞菌属(Pseudomonas)菌株GY72和微球菌属(Micrococcus)菌株GY67。

Screening and Application of Aroma-enhancing Bacteria on the Surface of Aging Tobacco Leaf

To clarify the aroma-enhancing effect of microorganism on tobacco quality, the surface flue-cured tobacco leaves were aged. Tobacco leaves from 6 different regions were selected as raw materials for strain isolation and the screening of enzyme production capacity. According to the enzyme production ability, the 16S rDNA sequencing analysis was conducted on the screened bacteria. The sensory quality, routine chemical composition and polyphenol compounds were analyzed after bacteria fermentation. The results showed that the sensory smoking quality of tobacco leaves treated with GY99 strain was improved significantly. The aroma quality and sweet sense were obviously enhanced. The total score of tobacco leaves from Mudanjiang and Qingyang was increased by 2.26 and 2.03 points respectively, and the aroma quality and quantity was increased by 0.44 and 0.33 points respectively. In this paper, the stain GY99 of Bacillus sp. was screened, which could produce protease, amylase and cellulase simultaneously. At the same time, the three strains which could significantly improve the quality of tobacco were screened, namely GY96 as Bacillus sp., GY72 as Pseudomonas and GY67 as Micrococcus.