芽孢杆菌生物制剂对复烤后烟叶化学成分的影响
Effects of Bacillus biologics on chemical composition of redryed tobacco
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摘要: 从烟叶表面筛选出3株可能用于烟叶增香提质的菌株，即高地芽孢杆菌Y2（Bacillus altitudinis）、地衣芽孢杆菌D3（Bacillus licheniformis）、枯草芽孢杆菌L1（Bacillus subtilis），将其组成单一和复配生物制剂对烟叶进行固态发酵，研究芽孢杆菌生物制剂对烟叶常规化学成分、香味物质和石油醚提取物含量的影响.结果表明：采用单一菌株对烟叶进行固态发酵后，烟叶的总糖和还原糖含量均下降，烟叶中的羰基类、酸类、酯类等香味物质含量均增加，香味成分也更为丰富.采用复配菌株生物制剂对烟叶进行固态发酵后，烟叶的总糖和还原糖含量均下降，Y2+L1复配处理可有效降低烟碱的含量并提高糖碱比；但菌株复配后并未呈现对香味成分产生影响的叠加效应，而是在一些香味物质上表现出完全相反的趋势.D3处理或者Y2+D3复配处理能提高石油醚提取物含量，表现出较强的生香作用.Abstract: Three strains screened from the surface of tobacco leaves could be used for inproving tobacco aroma:Bacillus altitudinis (Y2), Bacillus licheniformis (D3), and Bacillus subtilis (L1). They were prepared to single and compound biologics for solid-state fermentation of tobacco, then the routine chemical components, aroma substances of tobacco and petroleum ether extract were detected. The results showed that:the total sugar and reducing sugar content of tobacco leaves decreased after solid-state fermentation of tobacco was inoculated with single strains. The content of aroma substance such as carbonyls, acids and esters in tobacco leaves increased, and the aroma components were also richer. After solid-state fermentation with compound biological agents, the total sugar and reducing sugar content of tobacco leaves decreased, and the treatment consisting of Y2+L1 compound treatment could effectively reduce the content of nicotine and increase the ratio of sugar to alkali.It did not show superposition effect on the aroma components and, on the contrary,it exhibited a completely opposite trend on some aroma substances. D3 treatment or Y2+D3 compound treatment could increase the content of petroleum ether extract and showed strong aroma producing effect.
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