白酒大曲中产香微生物筛选及提升再造烟叶品质研究

武士杰; 付秋娟; 信琪; 于晓梅; 杜咏梅; 张鹏; 刘洪斌; 高丽伟

doi:10.12187/2024.04.012

August 2024

Article Contents

WU Shijie, FU Qiujuan, XIN Qi, et al. Screening of an aroma-producing microorganism in Baijiu Daqu and its application on improving the quality of reconstituted tobacco extract[J]. Journal of Light Industry, 2024, 39(4): 89-96,117. doi: 10.12187/2024.04.012

Citation: WU Shijie, FU Qiujuan, XIN Qi, et al. Screening of an aroma-producing microorganism in Baijiu Daqu and its application on improving the quality of reconstituted tobacco extract[J]. Journal of Light Industry, 2024, 39(4): 89-96,117. doi: 10.12187/2024.04.012 shu

Screening of an aroma-producing microorganism in Baijiu Daqu and its application on improving the quality of reconstituted tobacco extract

WU Shijie ^1,2 ,
FU Qiujuan ³ ,
XIN Qi ⁴ ,
YU Xiaomei ⁵ ,
DU Yongmei ³ ,
ZHANG Peng ³ ,
LIU Hongbin ¹ ,
GAO Liwei ³

1. College of Light Industry Science and Engineering, Tianjin University of Science and Technology, Tianjin 300222, China;
2. Yunnan Tobacco Reconstiuted Tobacco Company Limited, Kunming 650106, China;
3. Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China;
4. School of Bioengineering, Qilu University of Technology, Jinan 250353, China;
5. College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China

Received Date: 2023-12-14
Accepted Date: 2024-04-10
Available Online: 2024-08-15

Abstract

Microorganisms able to produce aroma from nutrients in reconstituted tobacco extract were screened from Guangxi′s unique aroma-type Baijiu Daqu in order to address the issue of low aroma quality of reconstituted tobacco extract. With morphological and molecular biology approaches, the best aroma-producing microbe was then identified, the cultivation and fermentation conditions were optimized and the material basis for scent improvement was investigated using GC-MS technology. The sensory analysis method was used to assess the aroma-enhancing effect. According to the findings, strain Y-1 improved the extract′s aroma the most and showed the greatest capacity to utilize soluble sugar and protein in the reconstituted tobacco extract. It was identified that Y-1 was Pichia kudriavzevii, and after fermentation under the cultivation of 25 ℃, pH=5, and 80% concentration in reconstituted tobacco extract for 24 hours, it could significantly improve the contents of volatile aroma substances in the extract, with esters, ketones, alcohols, and acids increasing by 2.31-fold, 12.15-fold, 0.66-fold and 2.74-fold, respectively. In addition, 16 new volatile aroma components were detected after fermentation. When the fermented extract containing Y-1 was added to reconstituted tobacco leaves, it significantly enhanced the fruity, sweet aroma and aroma layering, improving the smoking quality.
- Baijiu Daqu,
- aroma-producing microorganism,
- Pichia kudriavzevii,
- reconstituted tobacco extract,
- flavor
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Screening of an aroma-producing microorganism in Baijiu Daqu and its application on improving the quality of reconstituted tobacco extract

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