利用烟草节杆菌GYC103发酵提高上部烟叶品质

Improving the quality of tobacco upper leaves by fermentation using Arthrobacter nicotianae GYC103

【目的】研究烟草节杆菌GYC103发酵对上部烟叶化学成分及感官质量的影响,为提高烟叶质量提供参考依据。【方法】利用烟草节杆菌GYC103发酵邵阳B2F烟叶,分析烟叶化学成分在发酵过程中的变化规律及该菌发酵对烟叶感官质量的影响。【结果】与对照相比,烟草节杆菌GYC103发酵至12 h时,烟叶烟碱、淀粉和蛋白质含量分别减少4.32%、32.50%和8.20%;烟叶总糖和还原糖含量分别增加13.51%和10.02%;挥发酸和挥发碱含量无明显变化;烟叶感官质量最佳,烟叶劲头下降,香气质变好,香气量、柔细度和透发性增加,杂气和刺激性减少,甜度和余味有所改善,工业可用性增加。【结论】烟草节杆菌GYC103发酵有利于提高上部烟叶品质,且以发酵12 h的效果最佳。

【Objective 】 Chemical components and sensory quality of fermented tobacco upper leaves were investigated using Arthrobacter nicotianae GYC103 to provide references for improving the quality of tobacco leaves.【Method 】Shaoyang B2 F flue-cured tobacco leaves were fermented with Arthrobacter nicotianae GYC103, and change rules of chemical components and effects of fermentation on sensory quality of tobacco upper leaves were analyzed.【Result 】Compared with the control, nicotine,starch and protein content in the fermented tobacco leaves were reduced by 4.32%, 32.50% and 8.20%, respectively, while total sugar and reducing sugar were increased by 13.51 % and10.02%. Volatile alkali and volatile acid contents had no significant changes. Aroma quality, softness, permeability,sweetness and aftertaste were promoted. Offensive odor and irritancy of tobacco leaves were apparently reduced. Quality and industrial utility of tobacco leaves were significantly improved. 【Conclusion 】The quality of tobacco upper leaves were evidently improved after 12 hours of fermentation using Arthrobacter nicotianae GYC103.