混菌发酵对口含烟原料提质降害研究  

Study on Quality Improvement and Harm Reduction of Tobacco Raw Materials by Mixed Bacteria Fermentation

作　　者：杨静 李书贵 YANG Jing;LI Shu-gui(Qiandongnan Branch of Guizhou Tobacco Company,Kaili,Guizhou 556000;Shibing County Branch of Qiandongnan Tobacco Company,Shibing,Guizhou 562000)

机构地区：[1]贵州省烟草公司黔东南州公司,贵州凯里556000 [2]黔东南州烟草公司施秉县分公司,贵州施秉562000

出　　处：《安徽农业科学》2022年第22期180-183,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究混菌发酵对口含烟烟草原料品质的影响。[方法]利用解淀粉芽孢杆菌(GUHP86)和枯草芽孢杆菌(B01)对黔东南生产的云烟87中部叶进行人工控制混菌发酵,对发酵工艺进行探究,以发酵后烟碱含量和感官评分为指标,通过监测发酵过程中烟草原料中烟碱含量的变化,确定混菌发酵的条件。[结果]混菌发酵最佳发酵条件为GUHP86和B01比例3∶1、接种量30%、有糖盐溶液添加量20%,在此条件下,37℃发酵15 d,口含烟烟草原料中烟碱含量达到最低值(1.53%),发酵后口含烟烟草原料感官评分达到最高(94分)。[结论]混菌发酵可以提高烟草中烟碱的降解率,提升烟叶质量,提高了食用舒适性,使烟叶整体香味更为谐调。[Objective]To study the effect of mixed bacterial fermentation on the quality of tobacco raw materials containing tobacco.[Method]Bacillus amyloliquefaciens(GUHP86)and Bacillus subtilis(B01)were used,the middle leaf of Yunyan 87 produced in Southeast Guizhou was artificially controlled by mixed bacteria fermentation,and the fermentation process was explored.Taking the nicotine content and sensory score after fermentation as the index,the conditions of mixed bacteria fermentation were determined by monitoring the change of nicotine content in tobacco raw materials during the fermentation process.[Result]The optimal fermentation conditions for mixed bacterial fermentation were 3∶1 ratio of GUHP86 and B01,30% inoculation amount,and 20% addition of sugar and salt solution.Under these conditions,the nicotine content of tobacco raw materials with tobacco in mouth reached the lowest value(1.53%)after fermentation at 37℃ for 15 d,and the sensory score of tobacco raw materials with tobacco in mouth reached the highest value(94 points).[Conclusion]The mixed fermentation could improve the degradation rate of nicotine in tobacco,the quality of tobacco and the edible comfort,and make the overall aroma of tobacco more harmonious.

关 键 词：口含烟 微生物 混菌发酵 烟碱 提质降害 

分 类 号：TS444[农业科学—烟草工业]