Food-borne lactobacillus for improving tobacco leaf quality, and preparation method and application thereof

A food-derived, tobacco leaf technology, applied in the field of applied microorganisms, can solve problems such as potential safety hazards, and achieve the effects of soft smoke, coordinated chemical components, and weakened bitter and spicy taste

Active Publication Date: 2018-01-09
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the microorganisms used for tobacco leaf fermentation are isolated from the surface or soil of tobacco leaves, some of which are opportunistic pathogenic bacteria, and there are certain safety hazards

Method used

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  • Food-borne lactobacillus for improving tobacco leaf quality, and preparation method and application thereof
  • Food-borne lactobacillus for improving tobacco leaf quality, and preparation method and application thereof
  • Food-borne lactobacillus for improving tobacco leaf quality, and preparation method and application thereof

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Experimental program
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Effect test

Embodiment 1

[0020] 1. Isolation and identification of Lactobacillus plantarum L15

[0021] Several tempeh samples were collected from various prefectures and counties in Yunnan, and the modified MRS solid medium was used to screen lactic acid bacteria. After a single colony was allowed to stand overnight in the MRS liquid medium, it was stored in a refrigerator at -80℃. Six strains of lactic acid bacteria were randomly selected, streaked and separated in tobacco leaf medium, and cultured at 37°C for 48 hours. One strain with the best vigor was selected, named L15, inoculated on MRS solid medium, cultured at 37°C for 48 hours, the colony morphology was observed, and physiological and biochemical characteristics were analyzed according to conventional bacterial identification methods. Use bacterial genome extraction kit to extract L15 genomic DNA, use 16S rDNA universal primer 27F

[0022] (5’-AGAGTTTGATCCTGGCTCAG-3’) and 1492R

[0023] (5’-GGTTACCTTGTTACGACTT-3’) amplified L15 16S rDNA gene and...

Embodiment 2

[0055] Application of Lactobacillus plantarum L15

[0056] 1) Preparation of fermentation inoculum: Inoculate Lactobacillus plantarum L15 activated in MRS medium for 16 hours in 100 mL MRS liquid medium at 8‰ (v / v) inoculation amount, and cultivate at 37°C for 24 hours at 8000 rpm , 25min centrifugation to pellet the bacteria, wash the bacteria with sterile deionized water for 2-3 times, add sterile deionized water to make the concentration 10 10 cfu / mL bacterial suspension, this is Lactobacillus plantarum L15 fermentation inoculum.

[0057] 2) Take out tobacco shreds from the commercial Yunyan Ziyun, spray 6mL of Lactobacillus plantarum L15 fermentation inoculum into 20g shredded tobacco with a moisture content of 11%, and ferment in a constant temperature and humidity incubator at 28°C, 60% humidity, and 14 Today, cigarettes are made according to conventional methods for sensory evaluation. The control sample uses the same amount of sterile water instead of the fermentation inoc...

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Abstract

The invention discloses a food-borne lactobacillus for improving the tobacco leaf quality, and a preparation method and application thereof, and belongs to the technical field of application microorganisms. The lactobacillus can be used as the unique nutrition source in the tobacco leaf obtained through the screening from pickled radish; the classification name is Lactobacillus plantarum L15; thepreservation number is CCTCC M 2017459. The L15 bacterium suspension is used for cut tobacco fermentation; the sensory smoking evaluation result shows that after the fermentation, the aroma quality ofthe cigarette is improved; the smoke is soft; the miscellaneous gas, the irritation and the bitter and spicy flavor are reduced; the sour aroma is obvious; the aftertaste is improved; after the fermentation, the major chemical ingredient proportion of the cut tobacco is more harmonious; through the aroma component analysis, the result shows that the total acid (particularly acetic acid), total alcohol and total ester contents in the fermented cut tobacco are increased; the total aldehyde ( particularly 3-methyl-Butanal), total ketone (particular 2-hexanone), total alkene, total benzene and total furan contents are decreased; the cigarette quality is improved.

Description

Technical field [0001] The invention belongs to the technical field of applied microorganisms, and in particular relates to a food-borne plant lactobacillus capable of improving the quality of cigarettes, and a preparation method and application thereof. Background technique [0002] Tobacco leaf aging, that is, tobacco leaf fermentation, is an important cigarette production and processing process in which the physical and chemical properties of tobacco leaf undergo profound changes under certain temperature and humidity conditions, and the aroma, color and taste of tobacco leaf are significantly improved. Tobacco aging is divided into natural aging and artificial aging. The artificial aging speed is fast, but the ratio of various components in the fermented tobacco leaves is not coordinated, so far it has been rarely used. Natural aging and fermentation have a good effect, but it takes a long time, takes up a lot of space and has a large backlog of funds, which leads to higher ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/02A24B15/20C12R1/25
Inventor 徐玉琼罗义勇米其利刘彪徐济仓陈建华楼牧梦夭建华
Owner CHINA TOBACCO YUNNAN IND
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