产香酵母的分离、鉴定及其在低次烟叶发酵中的应用
Isolation and identification of an aroma-producing yeast strain and its application in fermentation of low-grade tobacco leaves
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摘要: 从高温大曲中筛选产香微生物,对其进行形态学及分子生物学鉴定,并研究其生长特性;再以低次烟叶为发酵对象,研究发酵前后香气成分的变化,并进行卷烟加香评价。结果表明:从高温大曲中筛选到一株产香能力强的菌株JQ-3,经鉴定为杰丁塞伯林德纳氏酵母(Cyberlindnera jadinii),在培养温度为30 ℃,初始pH值为5,摇床转速为180 r/min的条件下进行培养,菌体数量最多。以低次烟叶为底物发酵24 h后,香气成分的种类由26种增加至43种,以醇类、酮类和酯类为主,分别是对照组的12.75倍、2.25倍和4.29倍,其中苯乙醇、茄酮、巨豆三烯酮、二氢猕猴桃内酯等香气成分的含量显著提升。与对照组相比,添加低次烟叶发酵液提取物后,卷烟香气质、香气量均有所提高,香气更饱满且协调性增强,吸食品质提升。Abstract: Aroma-producing microorganisms were isolated from high-temperature Daqu, followed by morphological observation, molecular biological identification, and growth profile analysis. A highly aroma-producing strain JQ-3 was identified as Cyberlindnera jadinii. The optimal growth conditions were 30 ℃, initial pH value 5, and shaking speed 180 r/min, under which the maximum cell density was achieved. After 24 h fermentation of low-grade tobacco leaves, the number of aroma components increased from 26 to 43, primarily alcohols, ketones, and esters, with concentrations 12.75-fold, 2.25-fold, and 4.29-fold higher than those in the control group. Key aroma components, including phenyl ethanol, solanone, megastigmatrienone, and dihydroactinidiolide, showed significant increases. Compared to the control group, cigarettes supplemented with extracts from fermented low-grade tobacco leaves exhibited improved aroma quality, increased aroma intensity, a fuller aroma profile, enhanced coordination, and elevated sensory quality.
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Key words:
- aroma-producing yeast /
- identification /
- low-grade tobacco leaves /
- aroma component /
- fermentation
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