产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用

闫洪洋; 黄启蒙; 蔡兴华; 张立立; 徐志强; 马林; 李萌

doi:10.12187/2021.06.006

产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用

1. 中国烟草总公司职工进修学院, 河南郑州 450008;
2. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
3. 浙江中烟工业有限责任公司技术中心, 浙江杭州 310024

作者简介: 闫洪洋(1975-),男,河南省郑州市人,中国烟草总公司职工进修学院高级讲师,硕士,主要研究方向为卷烟工艺与烟草质量评价.;

基金项目: 中国烟草总公司重点实验室项目（110201503003）
中图分类号: TS41

Isolation and identification of aroma-producing strains and application of fermentation products in cigarette flavoring

1. Staff Development Institute of CNTC, Zhengzhou 450008, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
3. Technology Center, China Tobacco Zhejiang Industrial Co., Ltd., Hangzhou 310024, China
Received Date: 2021-01-31

CLC number: TS41

摘要: 以阳光玫瑰葡萄表皮为微生物分离源，筛选分离得到一株产香菌株MG6，对该菌株进行鉴定并分析其发酵液的特征香气成分，进而利用该菌株制备烟用香料并进行卷烟加香评价.结果表明：该菌株为陆生毕赤酵母（Pichia terricola）；与对照组相比，该菌株发酵液中酮类、醇类、酯类、酚类、烯烃类等烟叶主要特征香气成分均明显提高，其中巨豆三烯-3-酮、二氢猕猴桃内酯、新植二烯的总体含量均有不同程度的提高，这些物质对于提升烟草的香气质量非常重要；当烟用香料添加量为0.05%时，卷烟香气质和香气量均有所提高，刺激性明显降低，整体感官品质提升.
- 产香菌株 /
- 分离 /
- 鉴定 /
- 香气成分 /
- 烟用香料
Abstract: An aroma-producing strain MG6 with aroma production was isolated from the surface of sunny rose grape. The strain was identified and the characteristic aroma components of its fermentation broth were analyzed. Then the tobacco flavor was prepared by the strain and the aroma evaluation of cigarette was carried out. The results showed that the strain was Pichia terricola. Compared with the control group, the main characteristic aroma components such as ketones, alcohols, esters, phenols and olefins in the fermentation broth of the strain were significantly increased, and the total contents of megastigmatrien-3-one, dihydrokiwifruit lactone and neophytadiene were increased in different degrees, which were particularly important for improving the aroma quality of tobacco. When the added amount of tobacco flavoring was 0. 05%, the quality and amount of aroma were improved, the irritation was reduced, and the overall sensory quality was improved.
- aroma-producing strain /
- isolation /
- identification /
- aroma component /
- tobacco flavor
1. [1]
  高海有,刘秀明,高莉,等. 烟用香精香料研究现状与发展趋势[J]. 香料香精化妆品,2019(2):70.
2. [2]
  喻阑清. 微生物发酵烟用香料液研究[D]. 贵阳:贵州大学,2018.
3. [3]
  薛云,白家峰,严俊,等. 烟用天然香料的研究进展[J]. 轻工科技,2015,31(10):11.
4. [4]
  张峰,操晓亮,伊勇涛,等. 茶树花纯露的制备及其在卷烟中的应用[J]. 中国烟草学报, 2020,26(5):18.
5. [5]
  MALDONADO-ROBLEDO G, RODRIGUEZ-BUSTAMANTE E,SANCHEZ-CONTRERAS A,et al. Production of tobacco aroma from lutein. Specific role of the microorganisms involved in the process[J]. Applied Microbiology and Biotechnology, 2003,62(5/6):484.
6. [6]
  高锐,杨威,宋鹏飞, 等. 微生物制备烟用香料的研究进展[J]. 安徽农业科学,2017,45(2):92.
7. [7]
  ETSCHMANN M M W, SELL D, SCHRADER J. Medium optimization for the production of the aroma compound 2-phenylethanol using a genetic algorithm[J]. Journal of Molecular Catalysis B Enzymatic,2004,29(6):187.
8. [8]
  LIU H G, HE H L, CHENG C H, et al. Diversity analysis of the bacterial community in tobacco waste extract during reconstituted tobacco process[J]. Applied Microbiology and Biotechnology,2015,99(1):469.
9. [9]
  吕品,李丹,黄龙,等. 烟叶产香菌的分离及其在烟用香料制备中的应用[J]. 烟草科技, 2009(1):37.
10. [10]
  庹有朋,王刚,段旺军,等. 利用生物技术对烤烟发酵的研究[J]. 食品与发酵科技,2020,56(1):69.
11. [11]
  周丽娟,郑琳,刘煜宇,等. 荔枝产香内生菌的挥发性成分分析及其在卷烟中的应用研究[J]. 精细化工,2010,27(10):1013.
12. [12]
  朱宇,郑琳,刘煜宇,等. 西瓜内生菌的挥发性成分分析及其发酵香料在卷烟中的应用[J]. 光谱实验室,2011,28(4):2093.
13. [13]
  郭林青,朴永革,朱春阳,等. 烟草产香酵母YG-4的筛选鉴定及香气成分分析[J]. 轻工学报,2019,34(5):27.
14. [14]
  张俊杰,尚益民,程大伟,等. 河南安阳赤霞珠葡萄果表酵母菌的分离与鉴定[J]. 轻工学报,2018,33(3):39.
15. [15]
  温雅骄. 干红葡萄酒酿酒酵母的优选与鉴定及其酿酒品质评价[D]. 呼和浩特:内蒙古农业大学,2019.
16. [16]
  张俊杰,杨旭,郭晨,等. 不同葡萄品种栽培土壤中酵母菌的组成及差异分析[J]. 酿酒, 2017,44(1):76.
17. [17]
  管庆林,周笑犁,赵姗,等. 番茄自然发酵液中酵母菌的分离鉴定及其特性研究[J]. 食品工业科技,2021,42(3):96.
18. [18]
  陈丽花,任丽霞,李东娜,等. 甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J]. 食品科学,2021,42(6):142.
19. [19]
  张俊杰,尚益民,彭姗姗,等. 产香酵母的筛选及其苹果酒发酵特性[J]. 中国酿造,2019,38(8):31.
20. [20]
  MONTROCHER R, VERNER M C, BRIOLAY J, et al. Phylogenetic analysis of the Saccharomyces cerevisiae group based on polymorphisms of rDNA spacer sequences[J]. International Journal of Systematic Bacteriology, 1998, 48(1):295.
21. [21]
  FELL J W, BOEKHOUT T, FONSECA A, et al. Biodiversity and systematics of basidiomycetous yeasts as determined by large-subunit rDNA D1/D2 domain sequence analysis[J]. International Journal of Systematic and Evolutionary Microbiology,2000,50(3):1351.
22. [22]
  FERNÁDEZ-ESPINAR M T,ESTEVE-ZARZOSO B,QUEROL A,et al. RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces:a fast method for species identification and the differentiation of flor yeasts[J]. Antonie Van Leeuwenhoek,2000,78(1):87.
23. [23]
  国家烟草专卖局. 烟草在制品感官评价方法:YC/T 415-2011[S]. 北京:中国标准出版社,2011.
24. [24]
  卿蔓君,白梅,张勇,等. 西藏曲拉和云南乳饼中酵母菌的鉴定及其生物多样性[J]. 微生物学报,2010,50(9):1141.
25. [25]
  LORLIAM W, AKARACHARANYA A, JINDAMORAKOT S, et al. Characterization of xylose-utilizing yeasts isolated from herbivore faeces in Thailand[J]. Scienceasia, 2013, 39(1):26.
26. [26]
  KURTZMAN C P,ROBNETT C J,BASEHOARPOWERS E. Phylodenetic relationship among species of Pichia, Issatchenkia and Williopsis determined from multigene sequence analysis, and the proposal of Barnettozyma gen. nov., Lindnera gen. nov. and Wickerhamomyes gen. nov.[J]. FEMS Yeast Research,2008(6):939.
27. [27]
  陈思睿,唐琳琳,冯建文,等. 高效降解柠檬酸酵母菌的筛选鉴定及其在红树莓果汁中降酸特性[J]. 食品科学,2020,635(22):142.
1. [1]
  田金虎 , 袁颖 , 卢昕博 , 汤晓东 , 潘力 , 王雨凝 , 叶兴乾 , 蒋健 . 微波预处理对加热卷烟用烤烟烟叶常规化学成分及挥发性香气成分的影响. 轻工学报, 2024, 39(2): 69-79. doi: 10.12187/2024.02.009
2. [2]
  吴澄宇 , 李迎秋 . 韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理. 轻工学报, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005

点击查看大图

计量

PDF下载量: 50
文章访问数: 2586
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用

作者简介: 闫洪洋(1975-),男,河南省郑州市人,中国烟草总公司职工进修学院高级讲师,硕士,主要研究方向为卷烟工艺与烟草质量评价.;

Isolation and identification of aroma-producing strains and application of fermentation products in cigarette flavoring

计量

通讯作者: 陈斌, bchen63@163.com

产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用

作者简介:闫洪洋(1975-),男,河南省郑州市人,中国烟草总公司职工进修学院高级讲师,硕士,主要研究方向为卷烟工艺与烟草质量评价.

English Abstract

Isolation and identification of aroma-producing strains and application of fermentation products in cigarette flavoring

目录

产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用

作者简介: 闫洪洋(1975-),男,河南省郑州市人,中国烟草总公司职工进修学院高级讲师,硕士,主要研究方向为卷烟工艺与烟草质量评价.;

Isolation and identification of aroma-producing strains and application of fermentation products in cigarette flavoring

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用

作者简介:闫洪洋(1975-),男,河南省郑州市人,中国烟草总公司职工进修学院高级讲师,硕士,主要研究方向为卷烟工艺与烟草质量评价.

English Abstract

Isolation and identification of aroma-producing strains and application of fermentation products in cigarette flavoring

目录