短小芽孢杆菌改善烟叶品质的研究  

Improvement of Flue-cured Tobacco Quality with Bacillus pumilus

作　　者：黄静文[1] 段焰青[2] 者为[2] 王明峰[2] 张克勤[1] 杨金奎[1] 

机构地区：[1]云南大学生物资源保护与利用重点实验室,昆明市翠湖北路2号650091 [2]红云红河烟草(集团)有限责任公司技术中心,昆明市北市区650202

出　　处：《烟草科技》2010年第8期61-64,共4页Tobacco Science & Technology

基　　金：云南省科技攻关及高新技术发展计划"生化技术在构建中式卷烟中的应用"(2006GG22);云南省科技厅项目(2007C170M;2009CI052)

摘　　要：从烤烟叶面上分离筛选得到一株短小芽孢杆菌Van35(Bacillus pumilus Van35),将其菌剂喷施于烟丝,在45℃,60%温湿度条件下发酵21d。测定了烟丝的总糖、还原糖、钾、纤维素、蛋白质、总氮和烟碱含量。结果表明,处理后的烟丝中总糖、还原糖和钾含量升高,纤维素、蛋白质、总氮和烟碱含量均有所下降。菌剂Van35处理后,烟叶的糖氮比、糖碱比和氮碱比均有提高,化学成分比例更加协调。利用短小芽孢杆菌Van35处理后的烟叶样品,具有明显提调烟香、细腻醇和烟气、降低刺激性、掩盖杂气和改善卷烟吸味的效果。A strain of Bacillus pumilus, Van35, was isolated and screened from the surface of flue-cured tobacco leaves, the microbial agent prepared from it was sprayed on cut tobacco. The treated cut tobacco was fermented at 45 ℃ and relative humidity 60% for 21 days. The contents of total sugar, reducing sugar, K, cellulose, protein, total nitrogen and nicotine in treated cut tobacco were determined, the results showed that the contents of total sugar, reducing sugar and K in the treated tobacco increased, while those of cellulose, protein, total nitrogen and nicotine decreased somewhat; the ratios of sugar to nitrogen, sugar to nicotine and nitrogen to nicotine raised to some extent, and the chemical compositions in tobacco became more harmonious. It indicated that Van35 treatment could enhance tobacco flavor, mellow tobacco smoke, reduce irritation, mask offensive odor and improve smoking taste obviously.

关 键 词：短小芽孢杆菌 烤烟 醇化 烟叶品质 

分 类 号：TS414[农业科学—烟草工业]