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Trichoderma aureoviride strain and method for preparing fig cigarette flavor with same

A technology of Trichoderma yellow green, tobacco flavor, applied in the direction of preparing tobacco, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of increasing aroma richness, facilitating large-scale industrial production, and outstanding fruit sweetness and aroma

Inactive Publication Date: 2017-02-22
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 figs to prepare tobacco flavors

Method used

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  • Trichoderma aureoviride strain and method for preparing fig cigarette flavor with same
  • Trichoderma aureoviride strain and method for preparing fig cigarette flavor with same

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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] 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...

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Abstract

The invention discloses a trichoderma aureoviride strain and a method for preparing fig cigarette flavor with the same. The strain is trichoderma aureoviride HLMM-04 CGMCC No.10839 and has capacities of producing cellulase and further promoting cellulose to be decomposed into oligosaccharide or monosaccharide. The strain is subjected to activation, fermentation, filtration and dialysis, and a crude cellulase liquid is prepared and used for fermenting figs, extraction, filtration and vacuum concentration are performed, and the cigarette flavor is prepared. The optimum cellulase producing conditions of the HLMM-04 strain are as follows: the initial pH of a medium is 6.5, the culture temperature is 28 DEG C, and the culture time is 5d. Results of cigarette flavoring prove that the prepared flavor has the advantages that the aroma richness is increased and the fruit sweetness is more outstanding while original characteristic aroma of the figs is maintained.

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 fig tobacco spice 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 produce rich ...

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 党立志段焰青者为刘娟陈兴张翼鹏黄立斌
Owner CHINA TOBACCO YUNNAN IND
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