烟草增香细菌的筛选及其作用效果

Screening and Application of Aroma-enhancing Bacteria for Tobacco

为研究烟草增香细菌对烟叶吸食品质的影响,以云南主要烟草种植区的根际土壤和新鲜烟叶为微生物分离源,对菌株产酶和降解功能进行筛选,并对烟丝发酵样感官质量和香味成分进行分析。结果表明,从供试云南微生物分离源样品中分离、筛选到一株可同时产蛋白酶、淀粉酶和纤维素酶,并可降解β-胡萝卜素的复合功能型菌株 YN14;与对照相比,菌株YN14 发酵样的烟气细腻度有改善,香气质和香气量均有增加,甜感有增加,刺激减小;GC/MS 分析结果也表明,YN14 发酵样烟气中香味物质含量明显增加。菌株 YN14 经鉴定为芽孢杆菌属(Bacillus sp.)细菌。综上所述,芽孢杆菌 YN14 具产多种酶和降解功能,并可明显改善烟草吸食品质。

In order to study the effect of aroma-enhancing bacteria on smoking quality of tobacco, the rhizosphere soil and fresh tobacco leaves of the main tobacco-producing areas in Yunnan were used as the microbial sources. The multiple enzyme activities and degradation functions of the bacteria were screened, and the smoking quality and aroma components of the tobacco were analyzed after microbial fermentation. The results showed that: A complex functional strain YN14 which can simultaneously produce protease, amylase and cellulose, and degrade β-carotene was isolated and screened from the microbial sources in Yunnan. Compared with the control, the fineness and sweetness of the smoking of YN14 treated samples were improved, aroma quality and amount were increased;and the stimulation was decreased. The results of GC/MS analysis also showed that the content of aroma in smoke increased significantly in YN14 treated samples. The strain YN14 was identified as Bacillus sp.. In conclusion, the Bacillus strain YN14 has a variety of enzyme activities and degradation functions, and can significantly improve the smoking quality of tobacco.