产奶香枯草芽孢杆菌的筛选及其在雪茄烟叶中的应用

李天笑; 张大元; 王跃; 雷金山; 曹源; 许春平; 张倩颖; 李东亮

doi:10.12187/2025.02.010

April 2025

Article Contents

LI Tianxiao, ZHANG Dayuan, WANG Yue, et al. Milky flavor-producing Bacillus subtilis and its application in cigar tobacco leaves[J]. Journal of Light Industry, 2025, 40(2): 90-99. doi: 10.12187/2025.02.010

Citation: LI Tianxiao, ZHANG Dayuan, WANG Yue, et al. Milky flavor-producing Bacillus subtilis and its application in cigar tobacco leaves[J]. Journal of Light Industry, 2025, 40(2): 90-99. doi: 10.12187/2025.02.010 shu

Milky flavor-producing Bacillus subtilis and its application in cigar tobacco leaves

LI Tianxiao ¹ ,
ZHANG Dayuan ¹ ,
WANG Yue ^2,3 ,
LEI Jinshan ^2,3 ,
CAO Yuan ¹ ,
XU Chunping ¹ ,
ZHANG Qianying ^2,3,, ,
LI Dongliang ^2,3

1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610100, China;
3. Cigar Fermentation Technology Key Laboratory of Tobacco Industry, Chengdu 610100, China

Corresponding author: ZHANG Qianying, 519350440@qq.com
Received Date: 2024-05-10
Accepted Date: 2024-06-29

Abstract

In order to solve the problems of poor aroma and strong irritation of Sino-cigar tobacco leaves, milky flavor-producing microbial strain isolated from tobacco leaves was screened through smell evaluation in this study. The bacterium was identified by microscopic characteristics and 16S rDNA sequence analysis. The liquid fermentation conditions were optimized by sensory evaluation of flavoring in machine-made cigar and OD₆₀₀ of bacterial turbidity. The key aroma components of the fermentation broth were determined by GC-MS analysis. Flavoring effects of the Bacillus strain on the sensory quality of cigar tobacco leaves were also studied. The results showed that one bacterium strain F2A was screened out, which was identified as B.subtilis. The preferred conditions for liquid fermentation were temperature of 32 ℃, time of 24 h, carbon sources of glucose, and inorganic salts of CaCl₂. The main milky and sweet aroma component in the fermentation broth was identified as 2-hydroxy-3-methyl-2-cyclopentenone with a high content of 7.58 μg/mL. After fermentation by B.subtilis F2A, the contents of milky and sweet flavor components such as vanillin, coumarin, 6-ethyl-5,6-dihydropyran-2-one, and 2-hydroxy-3-methyl-2-cyclopentenone in fermented Chexue 14 cigar tobacco leaves were significantly increased, which significantly enhanced milky and sweet aromas. And the enhancement of tabanone, 3-hydroxy-β-damascone, and neophytadiene could improve freshness and floral smell. After fermentation, the milky and sweet aromas of cigars produced by Chexue 14 tobacco leaves were significantly improved, and the irritation was reduced. This study suggested B.subtilis F2A could produce 2-hydroxy-3-methyl-2-cyclopentenone and other flavor compounds, which provides a new way and theoretical support for the quality improvement of cigar tobacco leaves.
- Bacillus subtilis,
- milky aroma,
- cigar tobacco leaf,
- 2-hydroxy-3-methyl-2-cyclopentenone
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沈阳化工大学材料科学与工程学院沈阳 110142

Milky flavor-producing Bacillus subtilis and its application in cigar tobacco leaves

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