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A kind of Trichoderma chrysanthemum strain and the method for using it to prepare Dendrobium officinale tobacco flavor

A technology for tobacco spices and Dendrobium candidum, applied in the direction of preparing tobacco, methods based on microorganisms, biochemical equipment and methods, etc., to achieve good application prospects, reduce miscellaneous gas, and enrich the effect of smoke aroma

Active Publication Date: 2019-01-15
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 chrysoviride for the fermentation of Dendrobium officinale to prepare tobacco spices

Method used

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  • A kind of Trichoderma chrysanthemum strain and the method for using it to prepare Dendrobium officinale tobacco flavor
  • A kind of Trichoderma chrysanthemum strain and the method for using it to prepare Dendrobium officinale 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] The inoculated liquid medium (pH 6.5) was placed in a constant temperature and humidity chamber, 28°C, 120r / min shaking culture, and the cellulase a...

Embodiment 2

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

Embodiment 3

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

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Abstract

The invention discloses a Trichoderma chrysanthemum strain and a method for preparing Dendrobium candidum tobacco flavor by using the strain. The strain is Trichoderma aureoviride HLMM-04CGMCC No.10839, which has the ability to produce cellulase, and then promote the decomposition of cellulose into oligosaccharides or monosaccharides. The cellulase crude enzyme solution is obtained by activating, fermenting, filtering and dialysis of the bacterial strain, which is used for fermenting Dendrobium officinale, and then extracted, filtered and concentrated under reduced pressure to make flavor for cigarettes. The optimum conditions for enzyme production of HLMM‑04 strain were that the initial pH of the medium was 6.5, the culture temperature was 28°C, and the culture time was 5 days. The results of cigarette flavoring show that the prepared spices have the functions of enriching the smoke aroma, enhancing the mouth fluid sensation, reducing miscellaneous gas and irritation, and having a comfortable aftertaste.

Description

technical field [0001] The invention belongs to the field of microbial fermentation and its application, and specifically relates to a new strain of Trichoderma chrysogreens HLMM-04, and at the same time, the invention also relates to a method of using the strain to prepare the tobacco spice of Dendrobium officinale. 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, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12P1/02A24B3/12C12R1/885
CPCA24B3/12C12P1/02C12N1/145C12R2001/885
Inventor 党立志汪显国王明锋冒德寿何靓者为赵升奎
Owner CHINA TOBACCO YUNNAN IND