Chthonobacter rhizosphere and separation method and application thereof

A technology of Kidunella and rhizosphere, which is applied in the field of microbial rhizobacteria and its isolation, can solve the problems of poor coordination of smoke, single aroma of chemically synthesized spices, etc., to reduce irritation, increase the richness of smoke, The effect of increasing the sense of delicacy

Active Publication Date: 2021-08-06
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these two methods have their own limitations. Natural plant flavors are limited by the source of raw materials, chemically synthesized flavors have a single aroma, poor coordination with smoke, and are restricted by synthesis methods and conditions.

Method used

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  • Chthonobacter rhizosphere and separation method and application thereof
  • Chthonobacter rhizosphere and separation method and application thereof
  • Chthonobacter rhizosphere and separation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Isolation, cultivation and identification of Kidunbacterium rhizosphere yh7-1

[0035] 1.1 Isolation of Kidunbacterium yh7-1 from the rhizosphere

[0036] Citrus rhizosphere soil samples were collected from the citrus orchard in Ailao Mountain, Yunnan, sealed in plastic bags, and stored at 4°C for later use. Accurately weigh 20g of soil sample, add 100mL of sterile water, shake at 30°C and 240rpm for 40min; dilute the concentration to 10 with sterile water -1 、10 -2 、10 -3 、10 -4 Take 0.2mL of the 4 concentrations of bacterial solution and spread it on the R2A plate medium, set up 3 parallel experiments for each concentration of bacterial solution, culture at 28°C for 72h, and pick from the plate of each soil sample For different single colonies, after purification on the R2A plate medium, 20% of the volume of the bacterial solution was added to glycerol, and stored in a -80°C refrigerator for later use.

[0037]The isolated microorganisms were respectively inoc...

Embodiment 2

[0054] Preparation of Biological Flavor from Fermentation Broth of Kidunbacterium rhizosphere yh7-1

[0055] 1. Cultivation of Kidunbacterium rhizosphere yh7-1 (C.rhizosphaerae yh7-1)

[0056] (1) Test tube slant culture

[0057] Slope preservation medium is used, the medium is R2A agar medium, and the formula of the medium is: 0.5g of glucose, 0.5g of yeast extract, 0.5g of peptone, 0.5g of acid hydrolyzed casein, 0.5g of soluble starch, and 0.3g of sodium pyruvate , dipotassium hydrogen phosphate 0.3g, magnesium sulfate 0.05g, agar 15g, distilled water to 500mL, pH7.0. The medium was sterilized at 130°C for 30 minutes, placed on an inclined plane, inoculated with the Rhizospermum yh7-1 strain, and cultured at 28°C for 1 week to obtain the strains in test tubes.

[0058] (2) Seed cultivation

[0059] Adopt seed medium, the formula of seed medium is: dextrin 120g, soybean powder 40g, yeast extract 2g, tryptophan 0.5g, β-alanine 5g, magnesium sulfate 0.5g, ammonium phosphate...

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Abstract

The invention provides Chthonobacter rhizosphaerae and a separation method and application thereof. The microbiological classification name of the bacterium is the Chthonobacter rhizosphaerae yh7-1, the Latin literature name of the bacterium is Chthonobacter sp.yh7-1, the bacterium is preserved in the China General Microbiological Culture Collection Center on May 27, 2020, and the preservation number of the bacterium is CGMCC No. 1.17236. The Chthonobacter rhizosphaerae yh7-1 strain separated from soil can be used for preparing biological spices through fermentation. When the biological spice is added into tobacco shreds of cigarettes, the cigarettes can have special fragrance, irritation can be reduced, fine and smooth feeling can be increased, smoke can be soft and round, and the biological spice is suitable for cigarette perfuming.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a microbial rhizobacteria Kidunum with aroma-producing function, an isolation method and application thereof. Background technique [0002] Tobacco flavors and fragrances are the "soul" of cigarette products and the mystery of the style and characteristics of cigarette products. Reasonable flavoring and addition of ingredients can improve the product style, improve the taste and aftertaste of the smoke, reduce irritation, soften and delicate the smoke, increase the fragrance, and cover up the miscellaneous gas. Tobacco flavors and fragrances are indispensable raw materials for cigarette production, and their formula is also one of the core technologies of tobacco industry enterprises. The application of flavors, fragrances and additives is closely related to the establishment and development of cigarette brands. [0003] At present, tobacco flavors and fragrances are mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/02C12Q1/04C12P1/04A24B3/12C12R1/01
CPCC12N1/20C12N1/02C12Q1/04C12P1/04A24B3/12
Inventor 刘秀明段焰青蔡炳彪高莉张翼鹏刘亚
Owner CHINA TOBACCO YUNNAN IND
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