一种改善广西百色地区烟叶品质的混合微生物发酵技术

龙章德; 苏赞; 李季刚; 薛云; 刘启斌; 宁振兴; 毛多斌; 魏涛

doi:10.12187/2021.05.008

November 2021

Article Contents

LONG Zhangde, SU Zan, LI Jigang, et al. A mixed microbial fermentation technology for improving the quality of tobacco leaves in Baise, Guangxi[J]. Journal of Light Industry, 2021, 36(5): 59-66. doi: 10.12187/2021.05.008

Citation: LONG Zhangde, SU Zan, LI Jigang, et al. A mixed microbial fermentation technology for improving the quality of tobacco leaves in Baise, Guangxi[J]. Journal of Light Industry, 2021, 36(5): 59-66. doi: 10.12187/2021.05.008 shu

A mixed microbial fermentation technology for improving the quality of tobacco leaves in Baise, Guangxi

LONG Zhangde ¹ ,
SU Zan ¹ ,
LI Jigang ¹ ,
XUE Yun ¹ ,
LIU Qibin ¹ ,
NING Zhenxing ¹ ,
MAO Duobin ² ,
WEI Tao ²

1. Technology Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530001, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Received Date: 2021-01-18

Abstract

Based on the fermentation pretreatment of B3F tobacco leaves in Baise, Guangxi by Saccharomyces cerevisiae, the tobacco leaves were further fermented by oligotrophic maltophilia. The optimum fermentation conditions were determined by single factor test and orthogonal test; The changes of conventional chemical components and aroma components of B3F tobacco leaves in Baise, Guangxi before and after mixed microbial fermentation were compared and analyzed, and the improvement level of sensory evaluation quality of B3F tobacco leaves after fermentation was studied. The results showed that the optimum fermentation conditions of oligotrophic maltophilia were inoculation amount of 8 ml, fermentation temperature of 34℃, fermentation time of 60 h and humidity of 70%. Under these conditions, the mass fraction of petroleum ether extract of fermented tobacco leaves reached 16.50%. After mixed microbial fermentation, the contents of total sugar and reducing sugar in conventional chemical components of tobacco leaves increased, and the sugar alkali ratio of tobacco leaves increased from 6.77 to 7.55. The mass concentration of six important aroma components in tobacco leaves (megaketene, damascus, eggplant, dihydrodamadone, vanillin and dihydrokiwifruit lactone) increased by 6.65% compared with that before fermentation. After fermentation, the aroma quality and aroma plumpness of tobacco leaves increased, and the irritation and miscellaneous gas of tobacco leaves decreased.
- B3F tobacco leave,
- conventional chemical component,
- aroma component,
- mixed microbial fermentation technology,
- orthogonal test
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A mixed microbial fermentation technology for improving the quality of tobacco leaves in Baise, Guangxi

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