Method for utilizing pichia kudriavzevii to ferment tobacco

A Pichia yeast and tobacco technology, applied in tobacco, tobacco processing, application, etc., can solve the problems of influence, uneven aroma of shredded tobacco and wine, etc., achieve clear process, less demanding production environment, and improve the effect of taste

Inactive Publication Date: 2018-12-28
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, it is very popular to use gelatin balls to wrap liquor, or to s

Method used

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  • Method for utilizing pichia kudriavzevii to ferment tobacco
  • Method for utilizing pichia kudriavzevii to ferment tobacco

Examples

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Embodiment 1

[0015] A method utilizing Pichia yeast to ferment tobacco, comprising the following steps:

[0016] (1) Slant culture: inoculate Pichia kudriavzevii strains of Pichia kudriavzevii on the slant medium, culture at 28°C for 24 hours, and wait until the bacteria cover the test tube;

[0017] (2) Activation of strains: Streak and activate the strains cultivated on the slant on the wort agar medium, and cultivate them at 28°C for 48 hours;

[0018] (3) Preparation of seed liquid: prepare liquid medium (malt extract powder 130g / L, chloramphenicol 0.1g / L, pH5.8-6.2), fill it in a triangular flask, sterilize at 121°C for 20min, and then put it on a clean bench Insert the activated strain into the liquid medium, and cultivate it on a shaker at 28°C for 24 hours;

[0019] (4) Weigh 50 g of shredded tobacco into an Erlenmeyer flask, add 20 ml of bacterial solution to it, add 10 ml of sterile water every 3 days, and culture at 30°C for 15 days. Dry at a low temperature of 60°C for 15 min...

Embodiment 2

[0021] A method utilizing Pichia yeast to ferment tobacco, comprising the following steps:

[0022] (1) Slant culture: inoculate the strain of Pichia kudriavzevii (Pichia kudriavzevii) on the slant medium, and cultivate it at 28°C for 48 hours until the hyphae are full of the test tube;

[0023] (2) Activation of strains: Streak and activate the strains cultivated on the slant on the malt juice agar medium, and cultivate them at 28°C for 24 hours;

[0024] (3) Preparation of seed liquid: prepare liquid medium (malt extract powder 130g / L, chloramphenicol 0.1g / L, pH5.8-6.2), fill it in a triangular flask, sterilize at 121°C for 20min, and then put it on a clean bench Introduce the activated strains into the liquid medium and culture on a shaker at 28°C for 48 hours;

[0025] (4) Weigh 500 g of shredded tobacco into the Erlenmeyer flask, add 200 ml of bacterial solution to it, add 100 ml of sterile water every 2 days, and culture at 26°C for 20 days. Dry at 40°C for 30 minutes....

Embodiment 3

[0028] A method utilizing Pichia yeast to ferment tobacco, comprising the following steps:

[0029] (1) Slant culture: inoculate the strain of Pichia kudriavzevii (Pichia kudriavzevii) on the slant medium, and cultivate it at 28°C for 48 hours until the hyphae are full of the test tube;

[0030] (2) Activation of strains: Streak and activate the strains cultivated on the slant on the malt juice agar medium, and cultivate them at 28°C for 24 hours;

[0031] (3) Preparation of seed liquid: prepare liquid medium (malt extract powder 130g / L, chloramphenicol 0.1g / L, pH5.8-6.2), fill it in a triangular flask, sterilize at 121°C for 20min, and then put it on a clean bench Introduce the activated strains into the liquid medium and culture on a shaker at 28°C for 48 hours;

[0032] (4) Weigh 50 kg of finished tobacco leaves, add 40 ml / g of seed liquid and spray evenly on the leaves, seal with plastic tape, add sterile water every 3 days to keep the tobacco leaves in a moist state, and...

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Abstract

The invention discloses a method for utilizing pichia kudriavzevii to ferment tobacco. The method includes the following steps of inoculating pichia kudriavzevii FBKL 2.0008 strains on a sloped culture medium for culturing at 28 DEG C for 24-48 hours until fungi grow all over test tubes; making the strains which are cultured on a slope activated on lines drawn on a wort agar culture medium and culturing the strains for 24-48 hours at 28 DEG C; preparing seed liquid, wherein 0.4 ml/g of bacterial solution is added into the tobacco, 0.2 ml/g of sterile water is added into the tobacco every threedays, and the tobacco is placed in an environment at 28-30 DEG C for 15-20 days and dried at the low temperature of 40-60 DEG C for 15-30 min to obtain the seed liquid. The tobacco prepared accordingto the method has the fragrance of roses, aromatic powder and honey.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for fermenting tobacco with Pichia pastoris. Background technique [0002] After the tobacco leaves are harvested, they need to be processed in different ways according to their characteristics and processing traditions, including preliminary saccharification, aging, and further processing. Fermentation of tobacco leaves changes the chemical composition of the tobacco, softening the flavor and reducing its nicotine content. The new processing technology of tobacco has shifted from the improvement of planting technology to the research of tobacco flavor. Adding Aspergillus oryzae to ferment cut tobacco products for oral use; adding starch syrup and fermentation-promoting peptides can improve the quality of cut tobacco; using microorganisms on the surface of tobacco to carry out Natural fermentation to improve the flavor of tobacco, while efficiently degrading s...

Claims

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Application Information

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IPC IPC(8): A24B15/20
CPCA24B15/20
Inventor 王晓丹邱树毅李朝云
Owner GUIZHOU UNIV
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