复合菌群协同发酵烟梗的降解特性及微生物多样性研究

宋丽丽; 霍姗浩; 孙永威; 杨旭; 张志平; 张靖楠; 魏涛

doi:10.12187/2023.01.008

February 2023

Article Contents

SONG Lili, HUO Shanhao, SUN Yongwei, et al. Study on degradation characteristics and microbial diversity of tobacco stem by synergistic fermentation with microbial community[J]. Journal of Light Industry, 2023, 38(1): 63-70. doi: 10.12187/2023.01.008

Citation: SONG Lili, HUO Shanhao, SUN Yongwei, et al. Study on degradation characteristics and microbial diversity of tobacco stem by synergistic fermentation with microbial community[J]. Journal of Light Industry, 2023, 38(1): 63-70. doi: 10.12187/2023.01.008 shu

Study on degradation characteristics and microbial diversity of tobacco stem by synergistic fermentation with microbial community

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Received Date: 2022-10-06

Abstract

The bacterial community composed by Bacillus subtilis and Lactobacillus plantarum was used to ferment tobacco stem, the degradation of cell wall components, the structural properties and thermal reaction characteristics, the changes of aroma components and bacterial community structure of tobacco stem by solid-state anaerobic fermentation were studied. Results showed that after 5 days of anaerobic fermentation, the degradation rate of lignin in tobacco stem was 50.55%. Degradation of lignin was enhanced mainly by the breakdown of covalent bond between lignin and hemicellulose, demethylation, benzene ring decomposition, etc. After anaerobic fermentation, the pyrolysis weight loss of tobacco stem was increased by 4.85% and the maximum pyrolysis rate was increased by 13.28%, which was more conducive to the pyrolysis reaction. The content of total aroma components in tobacco stem after fermentation was increased by 7.88%, and the content of degraded carotene products increased significantly. In addition to Bacillus subtilis and Lactobacillus plantarum, the relative abundance of functional bacteria related to lignin degradation was greatly increased, and the degradation and transformation of tobacco stem lignin was improved by the synergistic fermentation with microbial community.
- tobacco stem,
- lignin,
- bacterial community,
- solid-state anaerobic fermentation,
- aroma component
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Study on degradation characteristics and microbial diversity of tobacco stem by synergistic fermentation with microbial community

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