解淀粉芽孢杆菌GUHP-86在口含烟烟草原料发酵中的提质降害研究

Quality improvement and hazards reduction of oral tobacco raw materials fermented with Bacillus amyloidosis GUHP-86

为了改善口含烟烟草原料品质,以大理红大CL314烟叶为材料,采用解淀粉芽孢杆菌(Bacillus amyloliquefaciens)GUHP-86进行发酵并分别对发酵烟叶中纳豆激酶、蛋白酶酶活、亚硝酸盐含量进行测定分析,同时使用气相色谱-质谱(GC-MS)对烟草原料发酵前后的风味物质进行检测分析。结果表明,发酵后烟叶中的醇相对含量大幅上升,酸相对含量大幅下降。此外,烟叶中亚硝酸盐含量在发酵过程中逐渐下降,21 d后下降了73%。同时,GUHP-86发酵烟叶中生成了具纳豆激酶活力、蛋白酶活力等对人体有益的酶,20%接种量发酵15 d后纳豆激酶活力能达到10.53 FU/g,蛋白酶酶活为54.45 U/g。口含烟发酵中产具纳豆激酶活力的酶是一个新发现。该研究可为开发适用于口含烟烟草原料提质降害的微生物技术提供新的思路和参考。

In order to improve the quality of raw materials of oral tobacco, Dali Hongda CL314 tobacco leaves were fermented with Bacillus amyloliquefaciens GUHP-86, and the activity of nattokinase, protease and the content of nitrite were determined and analyzed, respectively. At the same time, the flavor compounds of tobacco raw materials before and after fermentation were determined and analyzed by GC-MS. The results showed that the relative content of alcohols in fermented tobacco leaves increased significantly, while the relative content of acids decreased significantly. In addition, the nitrite content in tobacco leaves decreased gradually during the fermentation, and decreased by 73% after 21 d. Also, enzymes with nattokinase activity and protease activity were produced in tobacco leaves fermented by B. amyloliquefaciens GUHP-86, which were beneficial to the body. The nattokinase activity and protease activity were 10.53 FU/g and 54.45 U/g after fermentation with inoculum 20% for 15 d, respectively. The production of enzyme with nattokinase activity by oral tobacco fermentation was a new discovery, which could provide new ideas and references for the development of microbial technology suitable for improving quality and reducing hazards of raw materials of oral tobacco.