Bacteria with multiple degradation effects on bad components of tobacco leaves and application

A technology of tobacco and Pseudomonas, applied in the field of microorganisms, can solve problems affecting the aroma and taste of cigarettes, the adverse effects of smoke, affecting the burning speed of tobacco leaves and the safety of smoking and smoking

Active Publication Date: 2021-02-05
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive starch content in tobacco leaves can affect the burning speed and smoking safety of tobacco leaves. At the same time, it will produce burnt smell when burning and smoking, which will have a negative impact on smoke and directly affect the aroma and taste of cigarettes.
The protein content in tobacco leaves is closely related to the quality of tobacco. High-quality tobacco leaves s...

Method used

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  • Bacteria with multiple degradation effects on bad components of tobacco leaves and application
  • Bacteria with multiple degradation effects on bad components of tobacco leaves and application
  • Bacteria with multiple degradation effects on bad components of tobacco leaves and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 has the screening of the bacterium of multiple degradation effect

[0032] 1. Separation and purification of bacteria: Take an appropriate amount of sample in a conical flask, add sterilized normal saline, put it in a shaker at 30°C, shake at 180r for 30min, and dilute the bacterial suspension to 10 -1 ,1 0-2 , 10 -3 , 10 -4 , and isocratic gradients were spread on LB plates, placed in a 37°C incubator for 48 hours (two parallels were set for each concentration gradient), and the strains with different colonies growing on the plates were selected for isolation, purification and preservation.

[0033] 2. Preliminary screening of bacteria: Spot the above-mentioned isolated and purified bacteria on different types of screening medium plates, observe the presence and size of the transparent circle, and select bacteria that can degrade multiple components at the same time for isolation, purification and preservation.

[0034] The screening medium is:

[0035] ...

Embodiment example 2

[0066] Enzyme production condition optimization of implementation case 2 bacterial strain

[0067] 1. Effect of fermentation time on the enzyme activity of the strain

[0068] The cultivated seed liquid is inoculated in the LB liquid medium of 100ml, 37 DEG C, 180rpm shaker culture, every 12h gets fermented liquid and measures the enzyme activity of fermented liquid (every group sets three parallels), draws the most of bacterial strain The best fermentation time is 36h ( figure 2 ).

[0069] 2. Effect of fermentation temperature on the enzyme activity of the strain

[0070] Inoculate the cultured seed solution into 100ml of LB liquid medium, set the temperature at 30°C, 33°C, 37°C, 40°C, 43°C, and culture on a shaker at 180rpm for 36h, and set 3 parallels for each treatment. The fermented liquid was taken to measure the enzyme activity, and the optimal culture temperature of the bacterial strain was 37°C ( image 3 ).

[0071] 3. The effect of different pH on the enzyme ...

Embodiment 3

[0083] Example 3 Research on the Action and Effect of Undesirable Components in Fermented Tobacco Leaf by Bacterial Strains

[0084] 1. Preparation of fermentation broth: inoculate the strain in liquid LB medium, and ferment in a shaker according to the best enzyme production conditions to obtain the fermentation broth of the strain.

[0085] 2. Spray the fermentation liquid evenly on different types of tobacco leaves, put the tobacco leaves in a constant temperature and humidity box to ferment for 48 hours, then dry and pulverize the tobacco leaves, and measure the content changes of undesirable components and aroma components in different tobacco leaves before and after fermentation.

[0086] Table 3 Contents of components in different types of tobacco leaves before and after fermentation

[0087]

[0088] Table 4 Contents of ketone aroma components in tobacco leaves

[0089]

[0090] Note: Tobacco leaf A is unfermented tobacco leaf, and tobacco leaf A10 is tobacco le...

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Abstract

The invention discloses bacteria with multiple degradation effects on bad components of tobacco leaves and application. Yc10 is classified and named as Pseudomonas gessardii with a preservation numberof CGMCC NO.19324. Crude enzyme liquid of the strain disclosed by the invention can degrade pectin, cellulose, lignin, starch, protein and other substances at the same time. After the fermentation conditions of the microbial strain are optimized, the enzyme activity in a fermentation liquor is improved, and the optimized fermentation liquor is uniformly sprayed on the tobacco leaves, so that thepectin, the starch, the cellulose, the lignin and the protein in the fermented tobacco leaves are reduced, and the content of aromatic substances such as ketones, esters and alcohols in the tobacco leaves is increased.

Description

technical field [0001] The invention belongs to the field of microorganisms, and relates to a bacterium with multiple degradation effects on undesirable components of tobacco leaves and its application. Background technique [0002] Tobacco cell wall material is composed of cellulose, hemicellulose, lignin, pectin and some mineral elements. It accounts for about 26% to 35% of the dry matter in flue-cured tobacco leaves and about 43.8% in tobacco stems. It plays a role in maintaining The role of cell structure has a greater impact on the intrinsic quality of tobacco. Cellulose is a long-chain polysaccharide with cellobiose as the structural unit formed by glucose linked by β-1,4 glycosidic bonds, and its molecular formula is (C 6 h 10 o 5 )n, the content in flue-cured tobacco leaves reaches 12% to 17%. Cellulose is beneficial to the combustion of tobacco leaves, which enhances the fire holding power of tobacco leaves. However, when the cellulose content is too much, the...

Claims

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Application Information

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IPC IPC(8): C12N1/20A24B15/20C12R1/38
CPCC12N1/20A24B15/20C12R2001/38C12N1/205
Inventor 别小妹于少腾陆兆新毛淑蕊孔梁宇胡安妥吕凤霞
Owner NANJING AGRICULTURAL UNIVERSITY
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