木醋杆菌和酿酒酵母混菌发酵对烟用细菌纤维素品质的影响
Effects of Acetobacter xylinum and Saccharomyces cerevisiae mixed fermentation on quality of tobacco bacterial cellulose
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摘要: 为丰富烟用细菌纤维素(BC)香气并改善其品质,利用木醋杆菌ATCC 23767和酿酒酵母Ye13混菌发酵烟草浸提液制备BC,以BC干重和挥发性香气成分含量为指标优化酿酒酵母接种时间和两菌接种比例,采用红外光谱、扫描电镜及X射线衍射探究混菌发酵对BC结构的影响,并将BC制成重组再造烟叶后进行感官评吸。结果表明:在木醋杆菌发酵12 h后再接入酿酒酵母有利于BC的合成,二者接种比例为2000∶1时制备的BC干重为11.63 g/L,挥发性香气成分含量最高(269.05 μg/g),较木醋杆菌单菌发酵增加了40.5%,香气成分种类增加了11种;混菌发酵后BC分子结构未发生变化,但网络结构更松散,结晶度降低;由混菌发酵BC制备的再造烟叶香气有明显提升,有助于改善加热卷烟的香吃味。Abstract: In order to enrich the aroma and improve the quality of tobacco bacterial cellulose (BC), Acetobacter xylinum ATCC 23767 and Saccharomyces cerevisiae Ye13 were mixed and fermented in tobacco extract to produce BC. The inoculation time of S. cerevisiae and inoculation ratios of mixed strains were optimized based on the dry weight and volatile aroma component content of BC. Fourier transform infrared spectroscopy, scanning electron microscopy and X-ray diffraction were used to investigated the effect of co-fermentation on BC structure. Then the sensory evaluation of reconstructed tobacco leaves made from BC from co-fermentation was also conducted. The results showed that the optimal inoculation method for BC production was S.cerevisiae Ye13 inoculated 12 h later than A.xylinum. When A.xylinum and S.cerevisiae Ye13 were mixed in 2000∶1, the yield of BC was 11.63 g/L and the content of aroma components in BC prepared after co-fermentation reached 269.05 μg/g, which increased by 40.5% compared with mono-fermentation of A.xylinum. 11 new aroma components were identified in the samples of co-fermentation. The molecular structure of BC obtained from co-fermentation was similar to that from mono-fermentation. But the network structure of BC became looser and the crystallinity decreased after co-fermentaion. The sensory evaluation showed that the aroma of reconstituted tobacco leaves using BC obtained from co-fermentation increased significantly, which could improve the aroma quality and taste of heated tobacco products.
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