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Trichoderma aureoviride strain and method for preparing Pu'er Tea tobacco flavor

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: 2016-07-20
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 Pu-erh tea to prepare flavors for tobacco

Method used

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  • Trichoderma aureoviride strain and method for preparing Pu'er Tea tobacco flavor
  • Trichoderma aureoviride strain and method for preparing Pu'er Tea tobacco flavor
  • Trichoderma aureoviride strain and method for preparing Pu'er Tea tobacco flavor

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Embodiment 1

[0022] 1. Optimal conditions for enzyme production of Trichoderma chrysogreen strain HLMM-04

[0023] 1.1 Effect of initial pH of medium on enzyme production of HLMM-04 strain

[0024] 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.

[0025] 1.2 Effect of culture temperature on enzyme production of HLMM-04 strain

[0026] 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 .

[0027] 1.3 Effect of culture time on enzyme production of HLMM-04 strain

[0028] 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 a trichoderma aureoviride strain and method for preparing a Pu'er Tea tobacco flavor. The strain is trichoderma aureoviride HLMM-04 strain (CGMCC No .10839), and has the abilities to produce cellulase and then promote cellulose decomposition into oligosaccharide or monosaccharide. The strain is made into cellulase crude enzyme liquid through activation, fermentation, filtration and dialysis, the cellulase crude enzyme liquid is used for fermenting Pu'er Tea, then, extraction, filtration and concentration under reduced pressure are conducted, and the tobacco flavor is obtained. The optimum enzyme producing conditions of the HLMM-04 strain are as follows: the initial PH value of a culture medium is 6.5, the culture temperature is 28 DEG C, and the culture time is 5 days. The cigarette flavoring results show that the prepared flavor has the effects of improving smoking aroma quality, increasing aroma amount, and improving the aftertaste.

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 Pu'er tea tobacco flavor 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): C12N1/14C12P1/02C11B9/00A24B3/12C12R1/885
CPCA24B3/12C11B9/00C12P1/02C12N1/145C12R2001/885
Inventor 段焰青李先毅刘强吴俊者为李利君陈兴
Owner CHINA TOBACCO YUNNAN IND
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