柠檬罗勒产香细菌发酵条件优化及卷烟加香应用

赵巧玥; 李欣燕; 王刘胜; 刘伟; 马戎; 冯文宁; 李媛媛; 赵铭钦

doi:10.12187/2026.01.011

February 2026

Article Contents

ZHAO Qiaoyue, LI Xinyan, WANG Liusheng, et al. Optimization of fermentation conditions of aroma-producing endophytic bacteria in Ocimum × citriodorum and its application in cigarette flavoring[J]. Journal of Light Industry, 2026, 41(1): 111-126. doi: 10.12187/2026.01.011

Citation: ZHAO Qiaoyue, LI Xinyan, WANG Liusheng, et al. Optimization of fermentation conditions of aroma-producing endophytic bacteria in Ocimum × citriodorum and its application in cigarette flavoring[J]. Journal of Light Industry, 2026, 41(1): 111-126. doi: 10.12187/2026.01.011 shu

Optimization of fermentation conditions of aroma-producing endophytic bacteria in Ocimum × citriodorum and its application in cigarette flavoring

1. College of Tobacco Science, Hennan Agricultural University, Zhengzhou 450046, China;
2. China Tobacco Hebei Industrial Co., Ltd., Shijiazhuang 050051, China

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com
Received Date: 2025-04-07
Accepted Date: 2025-08-04

Abstract

【Objective】 This study aims to explore the aroma-producing potential of endophytic bacteria in Ocimum × citriodorum. 【Methods】 Traditional isolation and culture method combined with morphological and molecular biological method were used to screen and identify the dominant aroma-producing strains from its roots, stems and leaves; then, the fermentation conditions were optimized by the single factor test and response surface method; and volatile oil was extracted by simultaneous distillation extraction (SDE) and subjected to cigarette flavoring evaluation. 【Results】 A total of 38 strains of endophytic bacteria were isolated. Sensory evaluation confirmed that strain J-3-6 had the best aroma quality, which was identified as Pantoea ananatis exhibiting a sweet jasmine aroma with indole as the main aroma-producing substance. The optimal fermentation conditions were as follows: lactose mass concentration of 10.2 g/L, yeast extract powder mass concentration of 50.7 g/L, liquid volume of 259 mL, inoculation amount of 7%, initial pH value of 7, fermentation temperature of 26 ℃, shaker rotation speed of 180 r/min, and fermentation time of 48 h. Under these conditions, the indole yield was 5.53 times the initial yield. A total of 45 volatile organic compounds were identified in the fermentation system, mainly composed of alcohols, esters and heterocyclic compounds. The aroma characteristics were based on a fresh fruity aroma, integrated with complex floral and woody notes. Cigarette flavoring evaluation showed that the most suitable addition level was 4 μg/cigarette. 【Conclusion】 Optimization of the fermentation conditions for Pantoea ananatis J-3-6 by the response surface method significantly enhances indole production, and its metabolites extracted as volatile oils can effectively harmonize tobacco aroma and reduce the offensive odor and irritation of cigarettes.
- Ocimum×citriodorum,
- Pantoea ananatis,
- optimisation of fermentation conditions,
- microbial aroma production,
- cigarette flavouring
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Optimization of fermentation conditions of aroma-producing endophytic bacteria in Ocimum × citriodorum and its application in cigarette flavoring

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