Microbial bacterial strain and application thereof

Abstract

The invention discloses a microbial bacterial strain, namely the microbial bacterial strain LBT XP01. The microbial bacterial strain LBT XP01 is classified and named as bacillus(Bacillus sp.), preserved in China General Microbiological Culture Collection Center(CGMCC)of China Committee for Culture Collection of Microorganisms(CCCCM) with a preservation number of CGMCC No.7495. The bacterial strain is obtained from separating and screening of the alcoholized tobacco leaf surface, and is a new microbial bacterial strain. The bacterial strain is used for fermentation technology of tobacco leaves and other a plurality of types of tobacco products and can reduce starch and proteins in the tobacco leaves. After the treatment of the microbial bacterial strain, the starch and proteins in the tobacco leaves can be reduced by 33% and 20% respectively, so that the degradation effect is obvious.

Description

Technical field [0001] The invention belongs to the field of microbial technology, and specifically relates to a microbial strain and its application for simultaneously degrading starch and protein in tobacco leaves. Background technique [0002] There are many types of tobacco, such as oriental tobacco, flue-cured tobacco, and burley tobacco. Their chemical components are similar, but there are also differences, so that they can be appropriately selected according to the needs of the cigarette industry to form leaf groups, and go through the process of flavoring, adding materials, and rolling. Become a cigarette product with certain sensory characteristics. Among the various chemical components of tobacco, starch and protein are two important macromolecular compounds that exist in various types of tobacco. [0003] The physiological and biochemical changes of starch in tobacco leaves determine the degree of coordination among various chemical components in the leaves after curing...

AI Technical Summary

Problems solved by technology

Most of the starch in the harvested tobacco leaves is degraded into reducing sugar through baking and conditioning, but there is still a certain amount of starch residue, about 1% to 6% (Wang Huaizhu et al., 2005). Starch has an adverse effect on the quality of tobacco leaves (Weeks1985), mainly affecting the burning rate and completeness of burning tobacco leaves, and it will produce burnt smell, miscellaneous gas and irritation when smoking, which will adversely affect the aroma (Wang Ruixin, 2003 ; Wang Dongsheng, 2002)

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