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Trichoderma aureoviride strain and method for preparing panax notoginseng cigarette fragrance by utilizing same

A technology of Trichoderma chrysanthemum and tobacco flavors, applied in the direction of microorganism-based methods, biochemical equipment and methods, essential oils/flavors, etc.

Active Publication Date: 2016-06-29
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no report on the use of Trichoderma chrysanthemum for the fermentation of Panax notoginseng to prepare tobacco spices

Method used

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  • Trichoderma aureoviride strain and method for preparing panax notoginseng cigarette fragrance by utilizing same
  • Trichoderma aureoviride strain and method for preparing panax notoginseng cigarette fragrance by utilizing same

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Effect test

Embodiment 1

[0023] 1. Optimal conditions for enzyme production of Trichoderma chrysogreen strain HLMM-04

[0024] 1.1 Effect of initial pH of medium on enzyme production of HLMM-04 strain

[0025] The pH of the liquid medium was adjusted to 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 respectively, and after shaking culture at 28°C and 120rpm for 3 days, the cellulase activity was measured, showing that the optimum initial pH was 6.5.

[0026] 1.2 Effect of culture temperature on enzyme production of HLMM-04 strain

[0027] Place the inoculated liquid fermentation medium at 20°C, 25°C, 28°C, 32°C, and 35°C respectively, and shake at 120r / min for 3 days, then measure the cellulase activity, and it shows that the most suitable culture temperature is 28°C .

[0028] 1.3 Effect of culture time on enzyme production of HLMM-04 strain

[0029] Place the inoculated liquid medium (pH 6.5) in a constant temperature and humidity chamber, culture at 28°C, shake at 120r / min, measure the cellulase activity eve...

Embodiment 2

[0044] Repeat implementation 1, with the following differences: the amount of crude enzyme solution added is 5% of the mass of Panax notoginseng, and the fermentation time is 2h.

Embodiment 3

[0046] Repeat implementation 1, with the following differences: the amount of crude enzyme solution added is 20% of the mass of Panax notoginseng, and the fermentation time is 5 hours.

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Abstract

The invention discloses a trichoderma aureoviride strain and a method for preparing a panax notoginseng cigarette fragrance by utilizing the same.The strain is trichoderma aureoviride HLMM-04 CGMCC No.10839, and has the capability of producing cellulase and promoting the decomposition of cellulose into oligosaccharide or monosaccharide.The strain undergoes activation, fermentation, filtration and dialysis to prepare cellulase crude enzymes, the cellulase crude enzymes are used for fermenting panax notoginseng, and the cigarette fragrance is prepared after extraction, filtration and decompress concentration.The optimal enzyme-producing conditions of the HLMM-04 strain are that the initial pH of a culture medium is 6.5, the culture temperature is 28 DEG C, and the culture time is 5 d.Cigarette perfuming results indicate that the prepared fragrance has obvious panax notoginseng characteristic aroma and is light in bitterness and astringency and comfortable in taste.

Description

technical field [0001] The invention belongs to the field of microbial fermentation and its application, and in particular relates to a new strain of Trichoderma chrysogreens HLMM-04, and at the same time, the invention also relates to a method for preparing spices for Panax notoginseng by using the strain. Background technique [0002] Flavoring is a key link in the cigarette process, and it is one of the effective means to effectively improve the smoking quality of cigarettes and form a unique style of cigarettes. At present, most of the tobacco flavors added to tobacco in my country are extracted by traditional methods and then blended. Although the production and operation are simple, there are also disadvantages such as monotonous aroma and ineffective improvement of cigarette smoking. The use of microorganisms to ferment aroma raw materials can increase the content of various aroma substances in traditionally extracted spices, enhance the richness of aroma, and then pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C11B9/00C12R1/885
CPCC11B9/00C12N1/145C12R2001/885
Inventor 陶鹰段焰青刘秀明党立志付磊张鹏翼董立明
Owner CHINA TOBACCO YUNNAN IND
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