食源性乳酸菌在改善烟叶品质中的应用  

Application of foodborne lactic acid bacteria in improving tobacco quality

作　　者：杨娟[1] 米其利 熊文 朱瑞芝 楼牧梦 夭建华 罗义勇[1] YANG Juan1,MI Qili2,XIONG Wen2,ZHU Ruizhi2,LOU Mumeng2,YAO Jianhua2,LUO Yiyong1(1. Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China ; 2. R＆ D Center of China Tobacco Yunnan Industrial Co. ,Ltd. ,Kunming 650106, Chin)

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技术中心,云南昆明650106

出　　处：《浙江农业学报》2018年第5期854-862,共9页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金(31300068);云南省烟草化学重点实验室开发基金(fw32104132-4);云南中烟工业有限责任公司技术中心服务项目(fw321040805013)

摘　　要：为探索乳酸菌提升烟叶抽吸品质的可能性,从中国传统发酵食品豆豉中分离并鉴定了2株乳酸菌,植物乳杆菌L8和L14。将L8和L14用于烟丝发酵,感官评吸结果表明,发酵后卷烟烟气细腻醇和,杂气和刺激性明显减轻,酸香味突显,余味干净。基于感官评吸对菌株发酵条件进行正交实验优化,结果发现最适产香条件为:接菌量1×10~8CFU·m L^(-1)、发酵温度37℃、菌龄10 h,烟叶产地云南保山。以商品化卷烟(云烟紫云)烟丝为发酵材料,感官评吸结果再次证明L8和L14能显著提高卷烟吸食品质。发酵后烟丝主要化学成分比例更加协调,总酸含量(尤其是乙酸)和总醛含量(尤其是3-甲基丁醛)分别显著增加和减少。上述结果说明乳酸菌在提升烟叶品质方面具有很大潜力。In order to explore the possibility of lactic acid bacteria（LAB）for improving the smoking quality of tobacco,two strains of LAB（Lactobacillus plantarum L8 and L14）were isolated and identified from Douchi,a Chinese traditional fermented food.Using L8 and L14 for cut tobacco fermentation,sensory evaluation results indicated that the smoke of fermented cigarette was fine and smooth,with a reducing miscellaneous gas and offensive irritancy,an obvious acid fragrance,and a clean aftertaste.On the basis of sensory evaluation,the fermentation condition of strain was optimized by orthogonal experiment.The results showed that the optimal aroma-producing condition was as follows：the inoculum size of 1×108CFU·m L-1,the fermentation temperature of 37℃,the bacteria age of 10 h,and the tobacco producing area of Baoshan,Yunnan.Using the cut tobacco of commercial cigarette（Yunyan Ziyun）as fermented material,the results of sensory evaluation proved again that L8 and L14 could improve significantly the smoking quality of tobacco.The main chemical compositions in the fermented cut tobacco became more harmonious.The contents of total acid（especially of acetic acid）and total aldehyde（particularly of 3-methyl butyral）were significantly increased and reduced,respectively.The above results showed that LAB have great potential in improving tobacco quality.

关 键 词：植物乳杆菌 陈化 卷烟品质 感官评吸 致香成分 

分 类 号：S572[农业科学—烟草工业] TS49[农业科学—作物学]