Micro-organic bacterial strain for quick flavor enhancement of flue-cured tobacco and application thereof in tobacco fermentation

A fast, flue-cured tobacco technology, applied in the field of microorganisms, can solve the problems of insignificant aroma enhancement effect and long fermentation period, and achieve the effects of good aroma enhancement effect, fast fermentation speed, and soft and delicate aroma.

Active Publication Date: 2012-06-20
NORTHWEST A & F UNIV +1
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Problems solved by technology

[0007] Aiming at the shortcomings of the currently reported artificial fermentation strains of flue-cured tobacco leaves, such as insignificant aroma-enhancing effect and long fermentation period, the purpose of the present invention is to obtain a new b

Method used

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Embodiment Construction

[0021] In order to obtain a bacterial strain that rapidly enhances the aroma of flue-cured tobacco, the applicant isolated and screened from the surface of tobacco leaves, and obtained a bacterial strain that rapidly increases the aroma of flue-cured tobacco leaves. The bacterial strain is Bacillus sp. It is preserved in the General Microbiology Center of the China Committee for the Collection of Microbial Cultures, and the preservation number in the General Microbiology Center of the China Committee for the Collection of Microbial Cultures is CGMCC No.5331.

[0022] The specific isolation, screening and cultivation process are given below:

[0023] Preparation of rapid aroma-enhancing strains of flue-cured tobacco leaves:

[0024] This embodiment relates to the screening of flue-cured tobacco leaf aroma-enhancing strains, which are obtained by separating and screening from the surface of tobacco leaves, and specifically include the following steps:

[0025] (1) Isolation and...

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Abstract

The invention discloses a new bacterial strain for quick flavor enhancement of flue-cured tobacco, which is named Bacillus LBT1.0003 and is preserved at CGMCC No.5331 in China General Microbiological Culture Collection Center (CGMCC). Obtained from separating and selecting from surfaces of alcoholized tobacco, the bacterial strain is easy to cultivate and is good in flavor enhancement effect and quick in fermentation speed. After the bacterial strain is used in fermentation of flue-cured tobacco, the physical and chemical indicators of the flue-cured tobacco (like total sugar, reducing sugar and potassium) are obviously improved. Results from a smoke panel test show that after the tobacco is processed by the microorganism, the taste quality of the tobacco is greatly improved, the smoke concentration is increased and the fragrance is increased, and the tobacco has soft and delicate fragrance, has the smell of stale tobacco and has less irritative and spicy taste.

Description

technical field [0001] The invention belongs to the technical field of microorganisms and relates to a bacterial strain, in particular to a Bacillus sp. used for rapid aroma enhancement of flue-cured tobacco and its isolation, cultivation and application for fermentation of flue-cured tobacco leaves. Background technique [0002] In the cigarette industry, the natural aging (or aging) process of tobacco leaves is an important link to improve the quality of tobacco leaves. Alcoholization of tobacco leaves includes artificial fermentation and natural aging, but the effect of artificial fermentation on improving the aroma and smoking quality of tobacco leaves is far less than that of natural aging. In this process, microorganisms play a crucial role. In the process of natural alcoholization or artificial fermentation of tobacco leaves, some microbial strains mainly act on specific chemical substances (sugar and protein) in tobacco leaves. The role of microorganisms on sugar is...

Claims

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Application Information

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IPC IPC(8): C12N1/20A24B15/20C12R1/07
Inventor 吕欣赵德学王颖胡喜怀郭志刚张晓妮张岗陈宝成牟含军
Owner NORTHWEST A & F UNIV
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