复合产香菌株响应面优化及对雪茄烟叶发酵品质的影响  

Compound Aroma-Producing Strains:Response Surface Optimization and Effects on the Fermentation Quality of Cigar Tobacco

作　　者：张彤彤 单雨乐 黄晨奕 杨锦鹏 余君 陈雄[1] 杨春雷 姚兰[1] ZHANG Tong-tong;SHAN Yu-le;HUANG Chen-yi;YANG Jin-peng;YU Jun;CHEN Xiong;YANG Chun-lei;YAO Lan(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,PRC;Hubei Institute of Tobacco Science,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12期83-89,共7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)];湖北省烟草公司科技项目(027Y2020-005)。

摘　　要：为探究复合产香菌株对雪茄烟叶挥发性香气物质的影响,采用同时接菌的发酵方式处理雪茄烟叶,利用鲁氏酵母、汉逊酵母J1的产香能力及贝莱斯芽孢杆菌H1对雪茄烟叶大分子物质降解的能力对雪茄烟叶进行发酵。结果表明:三菌发酵相较于两菌发酵的香气物质含量更高,且在同时接菌、发酵温度30℃、碳氮源含量(0.05%异亮氨酸和0.1%葡萄糖)、接菌比例1.5∶0.5∶1(鲁氏酵母∶汉逊酵母J1∶贝莱斯芽孢杆菌H1)和初始含水率为34%等条件下发酵雪茄烟叶的挥发性香气物质含量最高,为730.58μg/g,且影响雪茄烟叶香气物质含量的因素顺序为初始含水率>碳氮源含量>接菌比例。This study aims to investigate the effects of composite aroma-producing strains on the volatile aroma compounds of cigar tobacco.The composite strains were inoculated simultaneously for the fermentation of cigar tobacco.Specifically,Saccharomyces rouxii and Hansenula J1 capable of producing aroma and Bacillus velezensis H1 capable of degrading macromolecular substances in cigar tobacco were used for fermentation.The results indicated that the three-strain fermentation yielded higher content of aroma compounds than the two-strain fermentation.Under the conditions of simultaneous inoculation,fermentation at 30°C,0.05%isoleucine and 0.1%glucose as carbon and nitrogen sources,S.rouxii∶Hansenula J1∶B.velezensis H1 ratio of 1.5∶0.5∶1,and initial moisture content of 34%,the fermentation of cigar tobacco showed the highest content of volatile aroma compounds,which was 730.58μg/g.The factors influencing the content of aroma compounds in cigar tobacco were ranked in the order of initial moisture content>carbon and nitrogen source content>strain ratio.

关 键 词：产香菌株 响应面优化 混菌发酵 雪茄茄衣 

分 类 号：TS453[农业科学—烟草工业]