Cigarette spice prepared by microbiological fermentation of prunella vulgaris and application of cigarette spice

A technology for microbial fermentation and tobacco flavor, applied in the field of tobacco flavor, can solve the problem of no public report of Lysobacter, and achieve the effects of facilitating large-scale industrial production, reducing bitterness, and having good application prospects.

Inactive Publication Date: 2018-06-01
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lysobacterium provided by the present invention was isolated for the first time and was identified as a n...

Method used

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  • Cigarette spice prepared by microbiological fermentation of prunella vulgaris and application of cigarette spice
  • Cigarette spice prepared by microbiological fermentation of prunella vulgaris and application of cigarette spice
  • Cigarette spice prepared by microbiological fermentation of prunella vulgaris and application of cigarette spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Cultivation of Lysobacterium C8-1 strain

[0026] (1) Slant culture: inoculate Lysobacterium C8-1 in the slant medium; the slant medium is: 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 0.05g; Agar 15g; Distilled water 1000mL, pH7.2;

[0027] (2) Seed culture: pick part of the mycelium from the inclined plane and insert it into the seed medium, and culture it in a shaker flask for 36 hours. Seed medium: dextrin 120g; soybean powder 40g; yeast extract 2g; tryptophan 0.5g; β-alanine 5g; magnesium sulfate 0.5g; ammonium phosphate 0.2g; ℃.

[0028] 2. Fermentation of Lysobacterium C8-1 strain to prepare tobacco flavor

[0029] After crushing Prunella vulgaris, add twice the weight of water, mix evenly, inoculate the activated bacterium liquid of Lysobacterium, shake culture for fermentation, the inoculum amount is 15% of the weight of Prune...

Embodiment 2

[0042] Repeat implementation 1, with the following differences: the added amount of lysobacterium activated bacterium solution is 5% of the weight of Prunella vulgaris, and the fermentation time is 24h.

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

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

[0045] Table 3 Physicochemical indicators of lysobacterium fermented Prunella vulgaris spice

[0046]

[0047] 2. Cigarette Flavoring Experiment

[0048] Take 0.1 g of flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50 g group without adding fragrant leaves.

[0049] The results of flavoring showed that the spice fermented by Lysobacter prunellae was significantly different from the control, with rich aroma and body fluid effect. The evaluation results are shown in Table 4.

[0050] Table 4 Prunella vulgaris fermented spice evaluation r...

Embodiment 3

[0053] Repeat implementation 1, with the following differences: the added amount of lysobacterium activated bacterial liquid is 20% of the weight of Prunella vulgaris, and the fermentation time is 48h.

[0054] 1. Product characteristics and physical and chemical properties

[0055] The resulting tobacco flavor was a brown liquid, not clear. The physical and chemical properties of the product are shown in Table 5.

[0056] Table 5 Physicochemical indicators of lysobacterium fermented Prunella vulgaris spice

[0057]

[0058] 2. Cigarette Flavoring Experiment

[0059] Take 0.15g of flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0060] The results of aromatization showed that the spice fermented by Lysobacter prunellae was significantly different from the control, and had a special aroma. The evaluation results are shown in Table 6.

[0061] Table 6 Prunella vulgaris fermented spice evaluation results

...

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Abstract

The invention discloses a cigarette spice prepared by microbiological fermentation of prunella vulgaris and application of the cigarette spice. The cigarette spice is obtained by taking the prunella vulgaris as a raw material, performing amplification culture on lysobacter C8-1 to ferment the prunella vulgaris, performing shake culture for 24-48h at 30 DEG C, and then performing reflux extraction,slag removal by filtration and vacuum concentration of supernatant liquid. The preservation number of the strain is CGMCC 1.16271. Microbiological characteristic analysis and 16S rRNA gene sequence analysis show that the lysobacter is a new microbiological strain. Compared with untreated controls, the product obtained by co-fermentation of the lysobacter C8-1 and the prunella vulgaris has the advantages that under the condition of keeping the original characteristics and smell of the prunella vulgaris, the bitter taste is reduced, and the effect of promoting the secretion of saliva or body fluid is obvious.

Description

technical field [0001] The invention belongs to the technical field of microbial application and preparation of flavoring for tobacco, and in particular relates to a flavoring for tobacco prepared by joint fermentation of a new microbial species (lysobacterium) and a characteristic plant (Prunella vulgaris). 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 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 material foundation for the development o...

Claims

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Application Information

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IPC IPC(8): C12P1/04A24B3/12C12R1/01
CPCA24B3/12C12P1/04C12N1/205C12R2001/01
Inventor 者为党立志张健李文均马明刘娟刘秀明蒋举兴
Owner CHINA TOBACCO YUNNAN IND
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