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 sp

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

Example Embodiment

[0024] Example 1

[0025] 1. Cultivation of Bacillus vulgaris 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; dipotassium hydrogen phosphate 0.3g; magnesium sulfate 0.05 g; 15g agar; 1000ml of distilled water, pH 7.2; Take B. vulgaris SYSUZL-2 to inoculate the slant medium, the culture temperature is 28 ℃, the culture time is 7 days.

[0027] (2) Seed culture: pick part of the mycelium from the slope and insert it into the seed solution, shake it for 36 hours, and the culture temperature is 28°C to obtain the activated bacterial solution. Seed culture medium: dextrin 120g; soybean powder 40g; yeast extract 2g; tryptophan 0.5g; β-alanine 5g; magnesium sulfate 0.5g; ammonium phosphate 0.2g; distilled water 1000ml, pH7.2.

[0028] 2. Fermentation of Bacillus vulgaris SYSUZL-2 strain to prepare tobacco flavors

[0029] After crushing the dense flower, add twice the w...

Example Embodiment

[0041] Example 2

[0042] Repeat implementation 1, with the following differences: the addition amount of B. vulgaris activated bacteria liquid is 5% of the weight of the dense flower, and the fermentation time is 24h.

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

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

[0045] Table 3 Physical and chemical indexes of B. vulgaris SYSUZL-2 fermented Mongolica spices

[0046]

[0047]

[0048] 2. Cigarette flavoring experiment

[0049] Take 0.2 g of the flavor for fermented tobacco, dilute it by 50 times, and evenly spray it in the 50 g unscented leaves group.

[0050] The flavoring results showed that the fermented spice of B. vulgaris SYSUZL-2 was significantly different from the control, with rich aroma, prominent sweetness, reduced odor and comfortable aftertaste. The evaluation results are shown in Table 4.

[0051]...

Example Embodiment

[0053] Example 3

[0054] Repeat implementation 1, with the following differences: the addition amount of B. vulgaris activated bacteria liquid is 20% of the weight of the dense flower, and the fermentation time is 48h.

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

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

[0057] Table 5 Physicochemical indexes of B. vulgaris SYSUZL-2 fermented Magnolia spice

[0058]

[0059] 2. Cigarette flavoring experiment

[0060] Take 0.3 g of the flavor for fermented tobacco, dilute it by 50 times, and evenly spray it in the 50 g unscented leaves group.

[0061] The flavoring results showed that the fermented spice of B. vulgaris SYSUZL-2 was obviously different from the control, with obvious sweetness, good agglomeration, but a little odor. The evaluation results are shown in Table 6.

[0062] Table 6 Evaluation results of fe...

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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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