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Trichoderma aureoviride and method for preparing plumeria rubra tobacco flavor by trichoderma aureoviride

A technology of Trichoderma yellow green, tobacco flavor, applied in the direction of preparing tobacco, microorganism-based methods, biochemical equipment and methods, etc.

Active Publication Date: 2016-07-13
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 frangipani to prepare tobacco spices

Method used

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  • Trichoderma aureoviride and method for preparing plumeria rubra tobacco flavor by trichoderma aureoviride
  • Trichoderma aureoviride and method for preparing plumeria rubra tobacco flavor by trichoderma aureoviride

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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...

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Abstract

The invention discloses trichoderma aureoviride and a method for preparing plumeria rubra tobacco flavor by the trichoderma aureoviride.The trichoderma aureoviride which refers to (Trichoderma aureoviride)HLMM-04 CGMCC NO.10839 has a capability of generating cellulase to further promote decomposition of cellulose to obtain oligosaccharide or monosaccharide.The method includes: subjecting the trichoderma aureoviride to activating, fermenting, filtering and dialyzing to obtain crude cellulase liquid used for fermentation of plumeria rubra, and performing extraction, filtering and vacuum concentration to obtain the tobacco flavor.Optimal enzyme producing conditions of the HLMM-04 include that an initial pH value of a culture medium is 6.5, a culture temperature is 28 DEG C, and culture time is 5d.According to cigarette flavoring results, the tobacco flavor prepared according to the method has function of enriching fragrance and enhancing sweet aroma of cigarettes.

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 for preparing frangipani tobacco spices 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 produc...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P1/02A24B3/12C12R1/885
CPCA24B3/12C12P1/02C12N1/145C12R2001/885
Inventor 李源栋党立志段焰青王凯蒋举兴高莉周兴奎
Owner CHINA TOBACCO YUNNAN IND
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