Trichoderma aureoviride HLMM-04 strain and method for preparing tobacco flavor

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: 2016-07-06
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 fermentation to prepare tobacco flavors

Method used

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  • Trichoderma aureoviride HLMM-04 strain and method for preparing tobacco flavor
  • Trichoderma aureoviride HLMM-04 strain and method for preparing tobacco flavor
  • Trichoderma aureoviride HLMM-04 strain and method for preparing tobacco flavor

Examples

Experimental program
Comparison scheme
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 culture with shaking at 120r / min for 3 days, then measure the cellulase activity, which 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 cellulas...

Embodiment 2

[0044] Repeat Example 1, with the following differences: the amount of crude enzyme solution added is 5% of the quality of Yunnan olives, and the fermentation time is 2h.

[0045] 1. Product characteristics and physical and chemical properties

[0046] The obtained fermented flavoring for tobacco is a reddish-brown fluid paste, which is not clear. The physical and chemical properties of the product are shown in Table 3.

[0047] Table 3 Physicochemical indicators of Trichoderma chrysogreen HLMM-04 fermented spices

[0048]

[0049] 2. Cigarette Flavoring Experiment

[0050] The results of aromatization showed that the flavor fermented by Trichoderma chrysoderma HLMM-04 was significantly different from the control, with increased aroma richness, increased throat comfort, and improved aftertaste. The evaluation results are shown in Table 4.

[0051] Table 4 The results of evaluation and absorption of fermented spices

[0052]

Embodiment 3

[0054]Repeat Example 1, with the following differences: the amount of crude enzyme solution added is 20% of the quality of Yunnan olives, and the fermentation time is 5 hours.

[0055] 1. Product characteristics and physical and chemical properties

[0056] The obtained fermented flavoring for tobacco is a reddish-brown fluid paste, which is not clear. The physical and chemical properties of the product are shown in Table 5.

[0057] Table 5 Physicochemical indicators of Trichoderma chrysogreen HLMM-04 fermented spices

[0058]

[0059] 2. Cigarette Flavoring Experiment

[0060] The aromatization results showed that the flavor fermented by Trichoderma chrysogenum HLMM-04 was significantly different from the control, the smoke was coordinated, the throat comfort was increased, the irritation was reduced, and the aftertaste was improved. The evaluation results are shown in Table 6.

[0061] Table 6 Evaluation results of fermented spices

[0062]

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Abstract

The invention discloses a trichoderma aureoviride HLMM-04 strain and a method for preparing a tobacco flavor.The strain is trichoderma aureoviride HLMM-04 CGMCC No.10839, and has the capacity of producing cellulase and promoting decomposition of cellulase into oligosaccharide or monosaccharide.The strain is subjected to activation, fermentation, filtering and dialysis and prepared into cellulase crude enzyme liquid which is used for fermenting a mixture of loquat, loquat leaves, lilies, hawthorn fruit and boat-fruited scaphium seeds, and then the mixture is subjected to extraction, filtering and vacuum concentration to be prepared into the tobacco flavor.According to the most appropriate enzyme production conditions of the HLMM-04 strain, the culture medium initial pH is 6.5, culture temperature is 28 DEG C, and culture time is 5 d.A flavoring result shows that the prepared flavor has the effects of reducing irritation and improving the comfort degree of the throat, and has remaining 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 chrysogreen. Simultaneously, the invention also relates to a method of using the bacterial strain to prepare tobacco spices with the effect of improving throat comfort. 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 richnes...

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 者为段焰青王明锋吴俊杨洪明蒋举兴陈兴
Owner CHINA TOBACCO YUNNAN IND
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