复合酵母增香介质发酵雪茄烟叶的工艺优化  

Optimization of Fermentation Process for Cigar Tobacco Leaves with Composite Yeast Aroma-Enhancing Medium

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作  者:丁静怡 杨锦鹏 余君 杨春雷 陈雄[1] 姚兰[1] DING Jing-yi;YANG Jin-peng;YU Jun;YANG Chun-lei;CHEN Xiong;YAO Lan(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,PRC;Tobacco Research Institute ofHubei Province,Wuhan 430030,PRC)

机构地区:[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [2]湖北省烟草科学研究院,湖北武汉430030

出  处:《湖南农业科学》2024年第10期81-86,共6页Hunan Agricultural Sciences

基  金:中国烟草总公司重大专项项目[110202101059(XJ-08),110202201040(XJ-11),110202201035(XJ-06)];湖北省教育厅重点项目(D20211404,T2022011)。

摘  要:为探究汉逊酵母增香介质与拜耳接合酵母增香介质混合固态发酵对雪茄烟叶香气物质含量的影响,采用气相色谱-质谱联用仪对发酵后雪茄烟叶的香气物质进行定性定量分析。结果表明:对2种酵母增香介质进行拮抗试验发现交叉点无抑菌圈,说明两菌无拮抗效果;对接菌比例、接菌量和烟叶湿度进行工艺优化,发现当接菌比例(汉逊酵母∶拜耳接合酵母)1.1∶1,接菌量19.14%,烟叶湿度31.06%时,香气物质总量为1200.92μg/g,比单菌发酵提高了9.31%。其中,叶绿素降解产物、苯丙氨酸降解产物和类胡萝卜素降解产物明显提升。This study aims to explore the effect of mixed solid-state fermentation of cigar tobacco leaves with Hanseniaspora uvarum aroma-enhancing medium and Zygosaccharomyces bailii aroma-enhancing medium on the aroma components of the product.Gas chromatography-mass spectrometry was employed to qualitatively and quantitatively analyze the aroma components of cigar tobacco leaves after fermentation.The results of the antagonistic experiment on the two yeast species showed no inhibition zone at the intersection,indicating that the two species had no antagonistic effect.The optimization results showed that after fermentation at the Hanseniaspora uvarum:Zygosaccharomyces bailii ratio of 1.1∶1,yeast inoculation amount of 19.14%,and tobacco leaf moisture of 31.06%,the total content of aroma substances reached 1200.92μg/g,which was 9.31%higher than that of fermentation with single strains.Moreover,the products of chlorophyll degradation,phenylalanine degradation,and carotenoid degradation were significantly improved.

关 键 词:汉逊酵母 拜耳接合酵母 增香介质 雪茄烟叶 混菌发酵 

分 类 号:TS444[农业科学—烟草工业]

 

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