Enterobacter mori, and biotransformation method for fermented wheat bran extract used for cigarette and application

An Enterobacter mulberry and biotransformation technology, applied in the field of tobacco flavoring and biology, can solve the problems of low yield and difficult control of tobacco flavoring, and achieve the effects of increasing mellow and sweet aroma, less stimulation and rich aroma.

Active Publication Date: 2013-07-31
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the yield of tobacco flavors produced by microbial fermentation method is low and ...

Method used

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  • Enterobacter mori, and biotransformation method for fermented wheat bran extract used for cigarette and application
  • Enterobacter mori, and biotransformation method for fermented wheat bran extract used for cigarette and application
  • Enterobacter mori, and biotransformation method for fermented wheat bran extract used for cigarette and application

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Embodiment 1

[0038] The present invention utilizes the preparation method of microorganism Enterobacter mori VL4-3 CCTCC M2012020 biotransformation fermentation type tobacco bran extract as follows:

[0039] 1) The bran and water were refluxed and extracted at a mass ratio of 1:8 for 3 hours, filtered, and the filtrate was sterilized at 115°C for 25 minutes;

[0040] 2) Slant culture: inoculate Enterobacter mulberry CCTCC M2012020 on the potato dextrose agar slant medium, under the conditions of 25°C and pH 9, culture it statically for 24 hours and place it in a refrigerator at 4°C;

[0041] Slant medium: potato infusion 200mL / L, glucose 20g / L, agar 13g / L;

[0042] 3) Preparation of seed culture solution: use the slant culture obtained in the above step 2), inoculate it into the seed medium, shake and cultivate it for 12 hours at 25° C. with a rotation speed of 150 rpm / min, and transfer it 4 times continuously to prepare the seed culture solution ;

[0043] The composition of the seed li...

Embodiment 2

[0047] The present invention utilizes microorganism Enterobacter mori VL4-3 CCTCC M2012020 to biotransform the preparation method of fermentation type tobacco bran extract as follows:

[0048] 1) The bran and water were refluxed and extracted at a mass ratio of 1:30 for 2 hours, filtered, and the filtrate was sterilized at 115°C for 25 minutes;

[0049] 2) Slant culture: inoculate Enterobacter mulberry CCTCC M2012020 on the potato dextrose agar slant medium, and place it in a 4°C refrigerator at 30°C and pH 7 for static culture for 36 hours;

[0050] Slant medium: potato infusion 200mL / L, glucose 20g / L, agar 13g / L;

[0051] 3) Preparation of seed culture solution: use the slant culture obtained in the above step 2), inoculate it into the seed medium, shake and culture it for 24 hours at 30°C with a rotation speed of 120rpm / min, and transfer it 3 times continuously to prepare the seed culture solution ;

[0052] The seed liquid medium consists of: maltose 50g / L, peptone 10g / L...

Embodiment 3

[0056] The present invention utilizes the preparation method of microorganism Enterobacter mori VL4-3 CCTCC M2012020 biotransformation fermentation type tobacco bran extract as follows:

[0057] 1) The bran and water were refluxed and extracted at a mass ratio of 1:50 for 1 hour, filtered, and the filtrate was sterilized at 115°C for 25 minutes;

[0058] 2) Slant culture: Inoculate Enterobacter mulberry CCTCC M2012020 on a potato dextrose agar slant medium, and culture it statically for 72 hours at 35°C and pH 5, then place it in a refrigerator at 4°C;

[0059] Slant medium: potato infusion 200mL / L, glucose 20g / L, agar 13g / L;

[0060] 3) Preparation of seed culture solution: use the slant culture obtained in the above step 2), inoculate it into the seed medium, shake and culture it for 36 hours at 35° C. with a rotation speed of 100 rpm / min, and make the seed culture solution after two consecutive transfers ;

[0061] The seed liquid medium consists of: maltose 50g / L, pepton...

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Abstract

The invention discloses Enterobacter mori, and a biotransformation method for a fermented wheat bran extract used for cigarette and an application, which belongs to the biology technical field and cigarette flavor technical field. The invention provides a strain of Enterobacter mori VL4-3CCTCC M2012020. The biotransformation method for fermented wheat bran extract used for cigarette by the Enterobacter mori comprises the following steps: 1)backflow extraction; 2)inclined plane culture; 3) seed culture solution preparation; 4) fermentation; and 5) extract preparation. The invention also provides an application of the Enterobacter mori in biotransformation to prepare the fermented wheat bran extract used for cigarette. According to the invention, the process is simple, environmental protection and harmlessness performances are provided, the raw material cost is low, the product is natural, and the fermented wheat bran extract has industrial prospect. The fermented wheat bran extract for cigarette can be directly used for perfuming on the cigarette and coordinating with flue gas, the fermented wheat bran extract has thick and sweet fragrance, thereby the flue gas is softened, the fragrance is enriched, and the adsorption can be improved.

Description

technical field [0001] The invention belongs to the field of biotechnology and the technical field of flavors for tobacco, and in particular relates to a method for preparing fermented tobacco bran extract by biotransformation of Enterobacter mulberry screened from vanilla plants, And the application of the fermented tobacco bran extract prepared by the method in cigarettes. Background technique [0002] In the prior art, flavors and fragrances for tobacco are indispensable auxiliary materials for cigarette production, and are also an effective means for compensating the flavor of cigarette products with perfect style and low burnt and harm. At present, tobacco flavors in my country are mainly natural flavors or chemically synthesized flavors directly extracted from tobacco or other plants. Natural flavors are limited by the limited plant resources, and chemically synthesized flavors have the disadvantages of single aroma and high preparation costs. Moreover, Some spices can...

Claims

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Application Information

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IPC IPC(8): C12N1/20A24B3/12C12R1/01
Inventor 罗诚浩魏敏陈义坤宋旭艳刘冰
Owner HUBEI CHINA TOBACCO IND
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