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Tobacco spice prepared by microbial fermentation of Buddleja officinalis and application thereof

A technology for microbial fermentation and tobacco flavors, which is applied in the field of tobacco flavors and can solve the problems of no public reports of Bacillus burrowing bacteria

Inactive Publication Date: 2018-01-26
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Bacillus cavernosa provided by the present invention is isolated for the first time and is identified as a new species of microorganism. At present, there are no public reports about the Bacillus cavernosa and related applications

Method used

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  • Tobacco spice prepared by microbial fermentation of Buddleja officinalis and application thereof
  • Tobacco spice prepared by microbial fermentation of Buddleja officinalis and application thereof
  • Tobacco spice prepared by microbial fermentation of Buddleja officinalis and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Culture of Bacillus cavernosa SYSUZL-2 strain

[0026] (1) Slant culture: medium: glucose 0.5g; yeast extract 0.5g; peptone 0.5g; acid hydrolyzed casein 0.5g; soluble starch 0.5g; sodium pyruvate 0.3g; g; agar 15g; distilled water 1000ml, pH7.2; inoculate Bacillus burrowing bacteria SYSUZL-2 in the slant culture medium, culture temperature is 28℃, culture time is 7d.

[0027] (2) Seed culture: Pick part of mycelium from the inclined plane and put it into the seed liquid, shake the flask for 36 hours, and the culture temperature is 28°C to obtain the activated bacterial liquid. Seed medium: 120g dextrin; 40g soybean powder; 2g yeast extract; 0.5g tryptophan; 5g β-alanine; 0.5g magnesium sulfate;

[0028] 2. Fermentation of Bacillus burrowing bacteria SYSUZL-2 strain to prepare tobacco spices

[0029] After pulverizing the Budhimonica flower, add twice the weight of water, mix evenly, inoculate the activated bacterial liquid of Bacillus burrowe, shake culture for fer...

Embodiment 2

[0042] Repeat implementation 1, have the following difference: the activating bacterium liquid addition of Bacillus tunica is 5% of Budhimonica weight, fermentation time 24h.

[0043] 1. Product characteristics and physical and chemical properties

[0044] The obtained fermented tobacco flavor was a reddish-brown liquid, which was not clear. The physical and chemical properties of the product are shown in Table 3.

[0045] Table 3 Physicochemical indicators of Bacillus syringa spice fermented by Bacillus cavernosa SYSUZL-2

[0046]

[0047]

[0048] 2. Cigarette Flavoring Experiment

[0049] Take 0.2g of fermented flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0050] The aromatization results showed that the spices fermented by Bacillus syringa SYSUZL-2 were significantly different from the control, with rich aroma, more prominent sweetness, less miscellaneous gas and pleasant aftertaste. The evaluation...

Embodiment 3

[0054] Repeat implementation 1, have the following difference: the activating bacterium liquid addition of Bacillus tunica is 20% of Budhimonica weight, fermentation time 48h.

[0055] 1. Product characteristics and physical and chemical properties

[0056] The obtained fermented tobacco flavor was a reddish-brown liquid, which was not clear. The physical and chemical properties of the product are shown in Table 5.

[0057] Table 5 Physicochemical indicators of Bacillus sp.

[0058]

[0059] 2. Cigarette Flavoring Experiment

[0060] Take 0.3g of fermented tobacco spice, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0061] The results of aromatization showed that the flavor fermented by Bacillus syringa SYSUZL-2 was significantly different from the control, with obvious sweetness and good agglomeration, but slightly miscellaneous. The evaluation results are shown in Table 6.

[0062] Table 6 Smoking results of fermented spic...

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Abstract

The invention discloses a tobacco spice prepared by microbial fermentation of Buddleja officinalis and application thereof. The tobacco spice is prepared by: taking Buddleja officinalis as the raw material, subjecting Blastococcus cavernae sp. SYSUZL-2 to enlarged culture, then fermenting Buddleja officinalis, conducting shaking culture at 30DEG C for 24-48h, and then carrying out reflux extraction, filtration and deslagging, and supernatant vacuum concentration. The strain has a preservation number of CCTCC M2016739. Microbiological characteristic analysis and 16S rRNA gene sequence analysisindicate that the Blastococcus cavernae sp. is a new microbial species. Compared with an untreated control product, the strain and Buddleja officinalis co-fermentation product can endow the prepared cigarettes with increased sweetness, the smoke agglomeration performance becomes better, and the aroma richness increases.

Description

technical field [0001] The invention belongs to the technical field of microbial application and preparation of flavorings for tobacco, and in particular relates to a flavoring for tobacco prepared by co-fermenting a new species of microorganism (Bacillus burrowing bacteria) and a characteristic plant (Microphylla japonicus). Simultaneously, the invention also relates to the application of the flavoring for tobacco in the production of cigarettes. Background technique [0002] There are many types of microorganisms. For a long time, people have used pure culture technology to investigate, research, develop and utilize microorganisms in the environment. With the development of science and technology, the importance of microbial resources in scientific and technological research and biological industry has become increasingly prominent. Many countries in the world are collecting and preserving various microbial resources, and their continuous enrichment will lay a solid mater...

Claims

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Application Information

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IPC IPC(8): C12P1/04A24B15/28C12R1/01
Inventor 陈兴段焰青杜刚李文均李源栋党立志刘欣夏建军
Owner CHINA TOBACCO YUNNAN IND
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