Microorganism which reduces nitrosamines and method of reducing nitrosamines using the same
A technology of microorganisms and nitrosamines, which is applied in the directions of microorganism-based methods, methods of using bacteria, biochemical equipment and methods, etc. quality effect
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Embodiment 1
[0045] 1) Isolation of microorganisms from tobacco leaves
[0046] Microorganisms were collected from tobacco leaves grown on fields in Oyama-shi, Tochigi Prefecture.
[0047] Microorganisms were collected 3 times, namely immediately after harvesting the tobacco leaves, on day 3 of the curing period (i.e. when the color of the leaves had completely turned yellow) and on day 8 of the curing period (i.e. when the color of the leaves had completely turned brown). Time).
[0048] Stem parts of Michinoku 1 belonging to Burley tobacco were harvested and the leaves of the harvested tobacco leaves were cut short as samples. The sample thus obtained was finely cut into a square of 5 mm x 5 mm. From this about 10 g of sample was placed in a 300 ml Erlenmeyer flask. 200 ml of 10 mM phosphate buffer (pH: 7.0) was added thereto and the mixture was homogenized. The suspension thus obtained was used as "suspension at harvest" containing microorganisms derived from tobacco leaves at harve...
Embodiment 2
[0111] Example 2: Reduction of Tobacco-Specific Nitrosamine Content During Curing by Treatment with LG38 Strain
[0112] The LG38 strain was inoculated into 1 / 10 TS broth and cultured at 30°C for 72 hours. After the cultivation, the culture medium containing the bacterial cells was centrifuged at 5000 rpm to separate and collect the bacterial cells. The bacterial cells thus collected were washed twice with sterile distilled water and suspended in sterile distilled water. The concentration of microorganisms in the suspension was adjusted to 10 by diluting the suspension with sterile distilled water. 8 -10 10 cfu / ml.
[0113] Tobacco leaves of Burley tobacco (Kitakami 1 ), which had been harvested and subjected to a curing process, were treated with the microbial suspension thus adjusted to a predetermined concentration. Three treatments were performed, ie immediately post-harvest, 3 days post-harvest and 8 days post-harvest. In each treatment, the suspension was sprayed on...
Embodiment 3
[0136] Example 3: Effect of treatment with LG5 strain on NNK content
[0137] NNK content was determined in a manner similar to that described in Example 2, except that the microorganism used in the method of Example 2 was replaced by LG5.
[0138] The results are shown in Table 7.
[0139] Table 7
[0140] NNK content (μg / g)
[0141] time after harvest (days)
deal with
day 10
day 21
day 32
Untreated (control group)
0.15
0.52
0.29
0.71
0.61
0.32
LG5 strain treatment
0.59
0.78
0.22
[0142] As evident from Table 7, in the group that received no treatment, the NNK content increased up to day 21, while the NNK content on day 32 (when the aging process was completed) was lower than that on day 21. In both groups treated with water and with the LG5 strain, NNK levels remained relatively high up to day 21, whereas in the combination th...
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