再造烟叶浓缩液增香菌的筛选、鉴定与发酵优化
Screening, identification and fermentation optimization of flavor-enhancing microbial from reconstituted tobacco concentrate
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摘要: 采用稀释涂布平板法，从再造烟叶浓缩液中筛选分离得到一株增香菌株HS-1，对该菌株进行鉴定和发酵培养条件优化，进而对最优培养条件下发酵再造烟叶浓缩液中性香味成分进行分析.结果表明：菌株HS-1为产蛋白霉菌属（Planococcus sp.），其最佳发酵培养条件为发酵温度30℃，接种量5%，发酵时间36 h；该培养条件下，经菌株HS-1发酵的再造烟叶浓缩液中，中性香味成分总含量由发酵前的56.845%提高到72.527%，且中性香味成分的种类和含量均有所增加，其中5-甲基糠醛和β-紫罗兰酮为发酵后新增成分，苯甲醇、苯乙醛、2-乙酰基吡咯、苯乙醇、茄酮、β-大马酮、二氢猕猴桃内酯、巨豆三烯酮等成分均有不同程度增加.Abstract: A flavor-enhancing strain HS-1, was screened and isolated from the reconstituted tobacco concentrate by dilute coating plate method.The strain was identified and the culture conditions for fermentation of the strain were optimized. The neutral aroma components of the reconstituted tobacco concentrate fermented under the optimal culture conditions were analyzed. The results showed that HS-1 was Planococcus sp.,the optimal culture conditions for fermentation were fermentation temperature of 30℃, inoculation amount of 5%, and fermentation time of 36 h. Under this culture condition, the total content of neutral aroma components in the reconstituted tobacco concentrate fermented by HS-1 was increased from 56.845% before fermentation to 72.527%, and the types and contents of neutral aroma components had increased. 5-methylfurfural and β-ionone were new ingredients after fermentation, the components such as benzyl alcohol, phenylacetaldehyde, 2-acetylpyrrole, phenethyl alcohol, solanone,β-damascenone, dihydroactinidiolide and megastigmatrienone had increased in varying degrees after fermentation.
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