烟用生香酵母的研究及其应用  

Study on Aroma-producing Yeast of Tobacco and its Application in Cigarette Flavoring

作　　者：阮祥稳[1] 任平[1] 陈卫峰[1] 胡喜怀[2] 

机构地区：[1]陕西省科学院酶工程研究所,陕西西安710600 [2]宝鸡卷烟厂,陕西宝鸡721000

出　　处：《生物技术》2006年第1期57-59,共3页Biotechnology

基　　金：陕西省科学院科技攻关项目("酶和微生物提高烟叶质量的研究";2003K-25)

摘　　要：对生香酵母Y1022的产酯条件进行了研究,确定出酵母产酯的优化培养基配方———7.0%葡萄糖+0.5%豆饼粉+0.15%MgSO4.7H2O+0.1%KH2PO4,培养基初始pH值控制为4.5,酵母产酯最高可达5.68mg/ml。评吸显示在卷烟中添加酵母滤出液能有效地改善和修饰烟气,提高香气质量,对提高卷烟的总体质量作用明显。The ester - producing conditions of aroma - producing yeast Y1022 was researched. The res-ults indicated that the optium ester - producing medium（ % ） was obtained which was composed of glucose 7.0, soybean flour 0.5, MgSO4·7H2O 0.15, KH2 PO4 0.1, pH 4.5. And the ester - producing was up to 5.68mg per ml. The filtrate of yeast was applied to cigarettes, the result showed that the aroma of cigarette was prominently improved.

关 键 词：生香酵母 卷烟 吸昧品质 

分 类 号：TS414[农业科学—烟草工业]