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

胡仙妹; 于美逍; 杨雪鹏; 张展; 尹献忠

doi:10.12187/2024.06.010

December 2024

Article Contents

HU Xianmei, YU Meixiao, YANG Xuepeng, et al. Effects of Acetobacter xylinum and Saccharomyces cerevisiae mixed fermentation on quality of tobacco bacterial cellulose[J]. Journal of Light Industry, 2024, 39(6): 84-92. doi: 10.12187/2024.06.010

Citation: HU Xianmei, YU Meixiao, YANG Xuepeng, et al. Effects of Acetobacter xylinum and Saccharomyces cerevisiae mixed fermentation on quality of tobacco bacterial cellulose[J]. Journal of Light Industry, 2024, 39(6): 84-92. doi: 10.12187/2024.06.010 shu

Effects of Acetobacter xylinum and Saccharomyces cerevisiae mixed fermentation on quality of tobacco bacterial cellulose

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
3. Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, China

Corresponding author: YIN Xianzhong, yinxz686@163.com
Received Date: 2024-03-05
Accepted Date: 2024-04-11
Available Online: 2024-12-15

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.
- Acetobacter xylinum,
- Saccharomyces cerevisiae,
- mixed fermentation,
- bacterial cellulose,
- aroma component,
- reconstituted tobacco leaf
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Effects of Acetobacter xylinum and Saccharomyces cerevisiae mixed fermentation on quality of tobacco bacterial cellulose

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