醇化烟叶产蛋白酶菌株的分离鉴定及其对烟叶内在品质影响  

Isolation and identification of protease-producing bacterial strains and their effect on quality of tobacco

作　　者：李浩宇[1] 崔尹赡[1] 季秀玲[1] 魏云林[1] 余会喜 马永凯 王毅 苏杨 唐兴宏 

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650500 [2]云南中烟工业有限责任公司,云南昆明650224

出　　处：《中国微生态学杂志》2015年第12期1376-1380,共5页Chinese Journal of Microecology

基　　金：云南中烟工业有限责任公司技术中心项目(S-6013067)

摘　　要：目的从采自云南玉溪的醇化烤烟中分离得到15株产蛋白酶菌株,通过16SrRNA基因分析鉴定为芽胞杆菌属的菌株。方法为改善玉溪低次等烟叶的内在品质,利用分离到的15株产蛋白酶细菌进行发酵,发酵液经超滤制备得到的粗蛋白酶液,在室温条件下处理云南初烤烟叶,然后通过感官评吸进行评价。结果不同菌株来源的蛋白酶对烟叶感官质量改善效果不同,酶液P7、P9和P10可明显改善烟叶感官质量,烟叶香气质改善,杂气减轻,均衡性好;而酶液P5和P11则使烟叶的感官质量下降。结论研究为蛋白酶应用于烟草生产进行了有益的探索。Objective To explore the effect of protease-producing bacteria on the quality of tobacco.Methods A total of 15 strains of protease-producing bateria were isolated from the surface of cured tobacco of Yuxi,Yunnan province.All isolates were identified as Bacillus genus based on 16 SrRNA gene analysis.Crude protease produced by the 15 strains were prepared by ultrafiltration of the fermented medium,which were applied to the inferior tobacco at room temperature;their effects on the quality of tobacco products were evaluated.Results The protease produced by different strains showed different effects on the quality of tobacco leaves.The proteases P7,P9 and P10improved the quality of tobacco significantly in terms of the aroma rhyme,equilibrium and offensive odor,while proteases P5 and P11played negative roles in improvement of tobacco quality.Conclusion This study will provide valuable clue for the application of proteases in tobacco manufacture.

关 键 词：芽胞杆菌 蛋白酶 感官质量 烤烟 醇化过程 

分 类 号：S572[农业科学—烟草工业]