再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化

黄申; 马宁; 王琼波; 霍梦杰; 周利峰; 冯颖杰; 杨峰; 毛多斌

doi:10.12187/2020.02.005

CN 41-1437/TS ISSN 2096-1553

黄申 , 马宁 , 王琼波 , 霍梦杰 , 周利峰 , 冯颖杰 , 杨峰 , 毛多斌

黄申, 马宁, 王琼波, 等. 再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化[J]. 轻工学报, 2020, 35(2): 33-41. doi: 10.12187/2020.02.005

引用本文: 黄申, 马宁, 王琼波, 等. 再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化[J]. 轻工学报, 2020, 35(2): 33-41. doi: 10.12187/2020.02.005

HUANG Shen, MA Ning, WANG Qiongbo, et al. Screening, identification and fermentation optimization of flavor-enhancing microbial from reconstituted tobacco concentrate[J]. Journal of Light Industry, 2020, 35(2): 33-41. doi: 10.12187/2020.02.005

Citation: HUANG Shen, MA Ning, WANG Qiongbo, et al. Screening, identification and fermentation optimization of flavor-enhancing microbial from reconstituted tobacco concentrate[J]. Journal of Light Industry, 2020, 35(2): 33-41. doi: 10.12187/2020.02.005

再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 漯河医学高等专科学校食品营养系, 河南漯河 462002;
3. 河南中烟工业有限责任公司技术中心, 河南郑州 450001;
4. 河南卷烟工业烟草薄片有限公司, 河南许昌 461000

作者简介: 黄申(1981-),男,河南省淮阳县人,郑州轻工业大学副教授,博士,主要研究方向为烟草生物技术和生物化工.;

基金项目: 国家自然科学基金项目（21546012，31600042）
中图分类号: TS414

Screening, identification and fermentation optimization of flavor-enhancing microbial from reconstituted tobacco concentrate

1. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Department of Food Nutrition, Luohe Medical College, Luohe 462002, China;
3. Technology Center, China Tobacco He'nan Industrial Co., Ltd., Zhengzhou 450001, China;
4. He'nan Cigarette Industry Tobacco Sheet Co., Ltd., Xuchang 461000, China
Received Date: 2019-10-16

CLC number: TS414

摘要: 采用稀释涂布平板法，从再造烟叶浓缩液中筛选分离得到一株增香菌株HS-1，对该菌株进行鉴定和发酵培养条件优化，进而对最优培养条件下发酵再造烟叶浓缩液中性香味成分进行分析.结果表明：菌株HS-1为产蛋白霉菌属（Planococcus sp.），其最佳发酵培养条件为发酵温度30℃，接种量5%，发酵时间36 h；该培养条件下，经菌株HS-1发酵的再造烟叶浓缩液中，中性香味成分总含量由发酵前的56.845%提高到72.527%，且中性香味成分的种类和含量均有所增加，其中5-甲基糠醛和β-紫罗兰酮为发酵后新增成分，苯甲醇、苯乙醛、2-乙酰基吡咯、苯乙醇、茄酮、β-大马酮、二氢猕猴桃内酯、巨豆三烯酮等成分均有不同程度增加.
- 再造烟叶浓缩液 /
- 增香菌 /
- 筛选 /
- 鉴定 /
- 产蛋白霉菌
Abstract: A flavor-enhancing strain HS-1, was screened and isolated from the reconstituted tobacco concentrate by dilute coating plate method.The strain was identified and the culture conditions for fermentation of the strain were optimized. The neutral aroma components of the reconstituted tobacco concentrate fermented under the optimal culture conditions were analyzed. The results showed that HS-1 was Planococcus sp.,the optimal culture conditions for fermentation were fermentation temperature of 30℃, inoculation amount of 5%, and fermentation time of 36 h. Under this culture condition, the total content of neutral aroma components in the reconstituted tobacco concentrate fermented by HS-1 was increased from 56.845% before fermentation to 72.527%, and the types and contents of neutral aroma components had increased. 5-methylfurfural and β-ionone were new ingredients after fermentation, the components such as benzyl alcohol, phenylacetaldehyde, 2-acetylpyrrole, phenethyl alcohol, solanone,β-damascenone, dihydroactinidiolide and megastigmatrienone had increased in varying degrees after fermentation.
- reconstituted tobacco concentrate /
- flavor-enhancing microbial /
- screening /
- identification /
- Planomicrobium sp.
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黄申, 马宁, 王琼波, 等. 再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化[J]. 轻工学报, 2020, 35(2): 33-41. doi: 10.12187/2020.02.005

引用本文: 黄申, 马宁, 王琼波, 等. 再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化[J]. 轻工学报, 2020, 35(2): 33-41. doi: 10.12187/2020.02.005

再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化

作者简介:黄申(1981-),男,河南省淮阳县人,郑州轻工业大学副教授,博士,主要研究方向为烟草生物技术和生物化工.

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 漯河医学高等专科学校食品营养系, 河南漯河 462002;
3. 河南中烟工业有限责任公司技术中心, 河南郑州 450001;
4. 河南卷烟工业烟草薄片有限公司, 河南许昌 461000

收稿日期: 2019-10-16

基金项目: 国家自然科学基金项目（21546012，31600042）

关键词:

摘要: 采用稀释涂布平板法，从再造烟叶浓缩液中筛选分离得到一株增香菌株HS-1，对该菌株进行鉴定和发酵培养条件优化，进而对最优培养条件下发酵再造烟叶浓缩液中性香味成分进行分析.结果表明：菌株HS-1为产蛋白霉菌属（Planococcus sp.），其最佳发酵培养条件为发酵温度30℃，接种量5%，发酵时间36 h；该培养条件下，经菌株HS-1发酵的再造烟叶浓缩液中，中性香味成分总含量由发酵前的56.845%提高到72.527%，且中性香味成分的种类和含量均有所增加，其中5-甲基糠醛和β-紫罗兰酮为发酵后新增成分，苯甲醇、苯乙醛、2-乙酰基吡咯、苯乙醇、茄酮、β-大马酮、二氢猕猴桃内酯、巨豆三烯酮等成分均有不同程度增加.

English Abstract

Screening, identification and fermentation optimization of flavor-enhancing microbial from reconstituted tobacco concentrate

1. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Department of Food Nutrition, Luohe Medical College, Luohe 462002, China;
3. Technology Center, China Tobacco He'nan Industrial Co., Ltd., Zhengzhou 450001, China;
4. He'nan Cigarette Industry Tobacco Sheet Co., Ltd., Xuchang 461000, China

Received Date: 2019-10-16

Abstract: A flavor-enhancing strain HS-1, was screened and isolated from the reconstituted tobacco concentrate by dilute coating plate method.The strain was identified and the culture conditions for fermentation of the strain were optimized. The neutral aroma components of the reconstituted tobacco concentrate fermented under the optimal culture conditions were analyzed. The results showed that HS-1 was Planococcus sp.,the optimal culture conditions for fermentation were fermentation temperature of 30℃, inoculation amount of 5%, and fermentation time of 36 h. Under this culture condition, the total content of neutral aroma components in the reconstituted tobacco concentrate fermented by HS-1 was increased from 56.845% before fermentation to 72.527%, and the types and contents of neutral aroma components had increased. 5-methylfurfural and β-ionone were new ingredients after fermentation, the components such as benzyl alcohol, phenylacetaldehyde, 2-acetylpyrrole, phenethyl alcohol, solanone,β-damascenone, dihydroactinidiolide and megastigmatrienone had increased in varying degrees after fermentation.