Method for synergistically fermenting ginseng powder by bacteria and enzymes, acetobacter aceti, ginseng spice and application of acetobacter aceti and ginseng spice

Abstract

The invention belongs to the technical field of microorganisms and fermentation, and discloses a method for synergistically fermenting ginseng powder through bacteria and enzymes, acetobacter aceti, ginseng spice and application, and the method comprises the following steps: (1) preparing a ginseng powder liquid culture medium; (2) inoculating acetobacter aceti and cellulase, and performing liquid fermentation for 24-36 hours; (3) inoculating amylase, and continuously fermenting for 96-120 hours; and (4) after fermentation is finished, supplementing ethanol until the final volume concentration of ethanol is 45-55%, stirring at normal temperature for 24 hours, standing, settling and filtering to obtain supernate, namely the ginseng spice. According to the preparation method, the earthy smell of the traditional ginseng spice can be remarkably reduced by the obtained ginseng spice through technologies such as bacterium-enzyme synergy and specific microbial fermentation metabolism control, meanwhile, the ginseng spice has typical aroma characteristics and is high in suckability, and meanwhile, the product quality of ginseng spice series cigarettes is effectively improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of microorganisms and fermentation technology, and particularly relates to a method for synergistically fermenting ginseng powder by using bacteria and enzymes, a fruit vinegar bacterium, a ginseng flavorant, and applications. BACKGROUND

[0002] Product flavor is a key indicator for evaluating quality, and the presence of off-flavor can seriously reduce product quality, directly affect the sensory evaluation of consumers, and further cause serious economic losses to enterprises. Generally, the compounds causing off-flavor exist in a low content, but can produce a relatively strong odor, and thus such compounds directly affect the quality of products.

[0003] Ginseng series cigarette products are popular due to their unique formula, excellent materials, rich and mellow flavor, and lingering aroma. However, the ginseng flavorant is mostly prepared by directly extracting ginseng by different methods, and the prepared flavorant is mostly accompanied by a certain earthy odor, thereby affecting the quality of products.

[0004] In order to further improve the development and application effect of ginseng flavorant, after fully researching the off-flavor characteristics of the earthy odor of the existing ginseng essence flavorant, it is determined that the key off-flavor compound of the earthy odor is octadecyl vinyl ether. Further, according to the metabolic characteristics of octadecyl vinyl ether, the global metabolic pathway is obtained by using the KEGG database, the dominant microorganism and key enzyme system that can affect the synthesis metabolism of octadecyl vinyl ether are determined, the microbial enzyme synergistic system that can effectively reduce the content of octadecyl vinyl ether and increase the content of volatile flavor substances is determined by using the metabolic flux model and the strain resource database, and finally the microbial directed synthesis and metabolic control technology are adopted to prepare the ginseng fermentation flavorant, which is applied to cigarettes to improve the quality of products and highlight the unique style. SUMMARY

[0005] The present application aims to overcome the deficiencies in the prior art, and provides a method for synergistically fermenting ginseng powder by using bacteria and enzymes, a fruit vinegar bacterium, a ginseng flavorant, and applications.

[0006] The technical solution adopted by the present application to solve the technical problems is as follows: A fruit vinegar bacterium (Acetobacter fruiticola) capable of synergistically fermenting ginseng powder, Acetobacter pomorum The fruit vinegar bacterium has the name of AAF20190930-9, the classification name of Acetobacter fruiticola, the preservation number of CGMCC No.18664, the preservation date of October 11, 2019, and the preservation unit of No.3, Beichen West Road, Beijing City, Chaoyang District, China General Microbiological Culture Collection Center.

[0007] The method for preparing ginseng flavor by using the bacterial enzyme of Acetobacter xylinum as described above, wherein the ginseng powder is fermented by cellulase, amylase and Acetobacter xylinum.

[0008] Further, the method comprises the following steps: (1) Ginseng powder liquid medium is prepared according to the following components: ginseng powder 2%-10%, glucose 0.5%, potassium chloride 0.05%-0.1%, and the pH value is adjusted to 4.5-5.0, and then the medium is sterilized at 115°C for 30 minutes; wherein the percentages are the final concentrations, and the solvent is water; (2) First stage fermentation: after the sterilization of the ginseng powder liquid medium, Acetobacter xylinum and cellulase are inoculated, and then the liquid fermentation is carried out for 24-36 hours; (3) Second stage fermentation: after the fermentation for 24-36 hours, amylase is inoculated, and then the fermentation is continued for 96-120 hours; (4) After the fermentation, ethanol is added to the final concentration of 45%-55%, and then the mixture is stirred at room temperature for 24 hours, and then the supernatant is obtained by settling and filtration, which is the ginseng flavor.

[0009] Further, in the step (2) and the step (3), the amount of Acetobacter xylinum added is 0.5-1% of the total weight of the ginseng powder liquid medium, and the viable count of the Acetobacter xylinum is (1-8)×(10 8 ~10 9 ) cFu / g; the amount of cellulase added is 8000-10000 U / kg; and the amount of amylase added is 1000-5000 U / kg.

[0010] Further, in the step (2), the fermentation conditions are as follows: the fermentation temperature is 28-32°C, the stirring speed is 50-100 rpm, and the aeration amount is 50-70 L / h.

[0011] Further, in the step (3), the fermentation conditions are as follows: the fermentation temperature is 33-35°C, the stirring speed is 120-150 rpm, and the aeration amount is 120-150 L / h.

[0012] The ginseng flavor prepared by the method as described above.

[0013] Further, the content of octadecyl vinyl ether in the ginseng flavor can be reduced by more than 80%.

[0014] The application of the ginseng flavor as described above in the production of cigarette products.

[0015] Further, when the ginseng flavor is added to the cigarette products, the earthy smell in the combustion smoke can be significantly reduced.

[0016] The advantages and positive effects obtained by the present application are: 1、The present application relies on the metabolic characteristics of octadecyl vinyl ether, uses KEGG database to obtain global metabolic pathways, determines the dominant microorganisms and key enzyme systems that can affect its synthesis metabolism, determines the minimum scale of the metabolic pathway of the colony through pathway splicing and other methods, and further uses metabolic flux models and strain resource databases to obtain candidate microorganisms and key enzyme systems, and determines the optimal bacteria-enzyme synergistic system through database mining, high-throughput screening and other methods.

[0017] 2、The present application selects the Acetobacter pomum AAF20190930-9, which has been screened and evaluated for multiple rounds, and the strain is matched with cellulase and amylase, and through specific fermentation metabolic control technology, the most efficient bacteria-enzyme synergistic fermentation technology is realized, which can maximize the reduction of octadecyl vinyl ether content and the increase of volatile flavor content.

[0018] 3、The fermentation metabolic control technology in the present application is optimized on the basis of the cellulase, amylase and Acetobacter pomum CGMCC No.18664 bacteria-enzyme synergistic metabolic network and interaction mechanism, and KEGG enrichment analysis finds that the synergistic metabolic pathway is mainly the tricarboxylic acid cycle, beta-alanine metabolism and tyrosine metabolism.

[0019] 4、The present application takes cellulase and amylase as the core enzyme system, inoculates Acetobacter pomum into ginseng powder medium, and prepares ginseng spice through liquid fermentation by fermentation metabolic control and other methods after fermentation termination. The ginseng spice obtained by the bacteria-enzyme synergistic and specific microbial fermentation metabolic control technology of the present application can significantly reduce the earthy smell of traditional ginseng spice, has typical aroma characteristics, has strong adsorbability, and effectively improves the product quality of ginseng spice series cigarettes. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 Figure 1 is a colony morphology diagram of Acetobacter pomum AAF20190930-9 in the present application; The name of Acetobacter pomum in the present application is AAF20190930-9, the classification name is Acetobacter pomum, the preservation number is CGMCC No.18664, the preservation date is October 11, 2019, the preservation unit is China General Microbiological Culture Collection Center, No. 3, Beichen West Road, Chaoyang District, Beijing. DETAILED DESCRIPTION

[0021] The present application is further described below in combination with examples, which are descriptive and not limiting, and cannot limit the protection scope of the present application.

[0022] The various experimental operations involved in the embodiments are conventional techniques in the art, and the parts not specifically noted herein can be implemented by referring to various commonly used tool books, scientific and technical literature or related instructions, manuals, etc. before the filing date of the present application. The following examples are used to illustrate the present application, but not to limit the scope of the present application. If not specifically indicated, the technical means used in the examples are conventional means known to those skilled in the art, and the raw materials used are commercially available.

[0023] A fruit vinegar bacillus capable of synergistically fermenting ginseng powder by zymase Acetobacter pomorum , the name of the fruit vinegar bacillus is AAF20190930-9, the classification name is fruit vinegar bacillus, the preservation number is CGMCC No. 18664, the preservation date is October 11, 2019, and the preservation unit is China General Microbiological Culture Collection Center, No. 3, Beichen West Road, Chaoyang District, Beijing.

[0024] The method for synergistically fermenting ginseng powder by zymase of the fruit vinegar bacillus as described above, the method is synergistically fermented by cellulase, amylase and fruit vinegar bacillus.

[0025] More preferably, the method comprises the following steps: (1) Ginseng powder liquid medium is prepared according to 2%-10% ginseng powder, 0.5% glucose and 0.05%-0.1% potassium chloride, and the pH value is adjusted to 4.5-5.0, high-pressure sterilization, 115°C sterilization for 30 min; wherein the above percentages are mass final concentrations, and the solvent is water; (2) First stage fermentation: after the ginseng powder liquid medium is sterilized, fruit vinegar bacillus and cellulase are inoculated, and liquid fermentation is carried out for 24-36 h; (3) Second stage fermentation: after fermentation for 24-36 h, amylase is inoculated, and fermentation is continued for 96-120 h; (4) After fermentation is completed, ethanol is added to a final volume concentration of 45%-55%, stirred at room temperature for 24 h, settled and filtered, and the supernatant is obtained, which is ginseng spice.

[0026] More preferably, in steps (2) and (3), the addition amount of fruit vinegar bacillus is 0.5-1% of the total weight of ginseng powder liquid medium, the viable count of fruit vinegar bacillus inoculum is (1-8) x (10 8 ~10 9 ) cFu / g, the addition amount of cellulase is 8000-10000 U / kg, and the addition amount of amylase is 1000-5000 U / kg.

[0027] Preferably, in the step (2), the fermentation conditions are as follows: fermentation temperature 28-32℃, stirring during fermentation, stirring speed 50-100 rpm, and aeration amount 50-70 L / h.

[0028] Preferably, in the step (3), the fermentation conditions are as follows: fermentation temperature 33-35℃, stirring during fermentation, stirring speed 120-150 rpm, and aeration amount 120-150 L / h.

[0029] The ginseng spice prepared by the method described above.

[0030] Preferably, the content of octadecyl vinyl ether in the ginseng spice can be reduced by more than 80.

[0031] The application of the ginseng spice described above in the production of cigarette products.

[0032] Preferably, the addition of the ginseng spice to the cigarette products can significantly reduce the earthy smell in the combustion smoke.

[0033] Specifically, the related preparation and detection are as follows: A fruit vinegar bacillus capable of synergistically fermenting ginseng powder by enzyme, Acetobacter pomorum The fruit vinegar bacillus has the name of AAF20190930-9, the classification name of fruit vinegar bacillus, the preservation number of CGMCC No. 18664, the preservation date of October 25, 2019, and the preservation unit of Beijing Chaoyang District Beichen West Road No. 1 Yard No. 3, China Microbial Culture Collection Center.

[0034] The related screening method of the fruit vinegar bacillus AAF20190930-9 is as follows: Sample source: vinegar dregs, collected from the vinegar acid fermentation workshop of Shanxi Zilin Vinegar Co., Ltd.

[0035] The culture medium used is as follows: Glucose yeast extract solid medium: glucose 10 g, yeast extract 10 g, calcium carbonate 15 g, distilled water 1000 mL, and agar 2.0 g / L. Sterilized at 121℃ for 30 min.

[0036] Glucose yeast extract liquid medium: glucose 10 g, yeast extract 10 g, calcium carbonate 15 g, anhydrous ethanol 20 ml, and distilled water 1000 mL. Sterilized at 121℃ for 30 min.

[0037] The vinegar dregs were rinsed with sterile physiological saline with a mass concentration of 0.9% to prepare a mother liquor with a dilution of 10 -1 times, and then sequentially gradient diluted according to the 10-fold dilution method to obtain a dilution factor of 10 -2 ~10 -5, 200 μL of which was inoculated on a glucose yeast extract solid medium for culture. According to the number of colonies on the medium, a suitable dilution was selected. 100 μL of the sample was inoculated on a glucose yeast extract solid medium by the plate coating method, and after 24 h of culture at 30 °C, a single colony was picked and inoculated in 5 mL of fresh glucose yeast extract liquid medium for culture. The strain was cultured in a 30 °C constant temperature incubator at 180 r / min for 24 h, and the obtained bacterial liquid was inoculated at a 2% inoculation amount for one generation as seed liquid for subsequent experiments.

[0038] The colony morphology diagram thereof is shown in Figure 1 From Figure 1 it can be seen that the colony is round, rough in edge, opaque, milky white, and moist in texture, and easy to pick up.

[0039] Example 1 The method for preparing ginseng spice by using the bacterial enzyme of Acetobacter pomorum as described above for synergistic fermentation of ginseng powder, comprises the following steps: 3500 mL of liquid medium was prepared according to 5% of ginseng powder, 0.5% of glucose, and 0.05% of potassium chloride, and the pH value was adjusted to 5.0, and high-pressure sterilization was performed at 115 °C for 30 min; wherein the above percentages are mass final concentrations, and the solvent is water; after sterilization, 24 g of Acetobacter pomorum AAF20190930-9 inoculum (live bacteria number 5×10 8 cFu / g) and 36000 U of cellulase were inoculated, the fermentation temperature was 30 °C, the stirring speed was 80 r / min, the aeration amount was 50 L / h, 10000 U of amylase was added after 36 h of liquid fermentation, and the fermentation conditions were adjusted to a fermentation temperature of 35 °C, a stirring speed of 150 r / min, and an aeration amount of 150 L / h, and the fermentation was continued for 120 h; after the fermentation was terminated, anhydrous ethanol was added to a final ethanol volume concentration of 50%, and stirring was performed at room temperature for 24 h, and then the supernatant was obtained by standing and filtration, which was the ginseng spice.

[0040] Comparative Example 1 In this comparative example, another strain of Acetobacter pomorum CICC 24175 (purchased from China Industrial Microbial Culture Collection Center) was inoculated, and other conditions were the same as in Example 1.

[0041] Specific steps are as follows: 3500 mL of liquid medium was prepared according to 5% of ginseng powder, 0.5% of glucose, and 0.05% of potassium chloride, and the pH value was adjusted to 5.0, and high-pressure sterilization was performed at 115 °C for 30 min; wherein the above percentages are mass final concentrations, and the solvent is water; after sterilization, 24 g of Acetobacter pomorum inoculum (live bacteria number 5×10 8Specific steps are as follows: 3500 mL of liquid medium is prepared according to 5% ginseng powder, 0.5% glucose, and 0.05% potassium chloride, and the pH value is adjusted to 5.0, high pressure sterilization, 115 ℃ sterilization for 30 min; wherein, the above percentages are the final mass concentration, and the solvent is water; after sterilization, 36000 U of cellulase is inoculated, the fermentation temperature is 30 ℃, the stirring speed is 80 rpm, the aeration amount is 50 L / h, 10000 U of amylase is added after 36 h of liquid fermentation, and the fermentation conditions are adjusted to a fermentation temperature of 35 ℃, a stirring speed of 150 rpm, and an aeration amount of 150 L / h, and the fermentation is continued for 120 h; after the fermentation is terminated, anhydrous ethanol is added to a final volume concentration of 50% ethanol, stirred at room temperature for 24 h, settled and filtered, and the supernatant is obtained, which is ginseng spice.

[0042] Comparative Example 2 This comparative example does not inoculate Acetobacter persicus, and other conditions are the same as in Example 1.

[0043] Specific steps are as follows: 3500 mL of liquid medium is prepared according to 5% ginseng powder, 0.5% glucose, and 0.05% potassium chloride, and the pH value is adjusted to 5.0, high pressure sterilization, 115 ℃ sterilization for 30 min; wherein, the above percentages are the final mass concentration, and the solvent is water; after sterilization, 36000 U of cellulase is inoculated, the fermentation temperature is 30 ℃, the stirring speed is 80 rpm, the aeration amount is 50 L / h, 10000 U of amylase is added after 36 h of liquid fermentation, and the fermentation conditions are adjusted to a fermentation temperature of 35 ℃, a stirring speed of 150 rpm, and an aeration amount of 150 L / h, and the fermentation is continued for 120 h; after the fermentation is terminated, anhydrous ethanol is added to a final volume concentration of 50% ethanol, stirred at room temperature for 24 h, settled and filtered, and the supernatant is obtained, which is ginseng spice.

[0044] Comparative Example 3 This comparative example does not inoculate cellulase, and other conditions are the same as in Example 1.

[0045] Specific steps are as follows: 3500 mL of liquid medium is prepared according to 5% ginseng powder, 0.5% glucose, and 0.05% potassium chloride, and the pH value is adjusted to 5.0, high pressure sterilization, 115 ℃ sterilization for 30 min; wherein, the above percentages are the final mass concentration, and the solvent is water; after sterilization, 36000 U of cellulase is inoculated, the fermentation temperature is 30 ℃, the stirring speed is 80 rpm, the aeration amount is 50 L / h, 10000 U of amylase is added after 36 h of liquid fermentation, and the fermentation conditions are adjusted to a fermentation temperature of 35 ℃, a stirring speed of 150 rpm, and an aeration amount of 150 L / h, and the fermentation is continued for 120 h; after the fermentation is terminated, anhydrous ethanol is added to a final volume concentration of 50% ethanol, stirred at room temperature for 24 h, settled and filtered, and the supernatant is obtained, which is ginseng spice. 8 cFu / g), the fermentation temperature is 30 ℃, the stirring speed is 80 rpm, the aeration amount is 50 L / h, 10000 U of amylase is added after 36 h of liquid fermentation, and the fermentation conditions are adjusted to a fermentation temperature of 35 ℃, a stirring speed of 150 rpm, and an aeration amount of 150 L / h, and the fermentation is continued for 120 h; after the fermentation is terminated, anhydrous ethanol is added to a final volume concentration of 50% ethanol, stirred at room temperature for 24 h, settled and filtered, and the supernatant is obtained, which is ginseng spice.

[0046] Comparative Example 4 This comparative example does not inoculate amylase, and other conditions are the same as in Example 1.

[0047] Specific steps are: according to ginseng powder 5%, glucose 0.5%, potassium chloride 0.05% to prepare liquid medium 3500 mL and adjust pH value to 5.0, high pressure sterilization, 115 ℃ sterilization for 30 min; wherein, the above percentages are mass final concentration, solvent is water; after sterilization, access 24 g of Acetobacter xylinum AAF20190930-9 inoculum (viable bacterial count 5×10 8 cFu / g) and 36000 U cellulase, fermentation temperature 30 ℃, stirring speed 80 r / min, aeration amount 50 L / h, liquid fermentation for 36 h, then adjust the fermentation conditions to fermentation temperature 35 ℃, stirring speed 150 r / min, aeration amount 150 L / h, continue to ferment for 120 h; after fermentation, add anhydrous ethanol to the final volume concentration of ethanol 50%, stirring at room temperature for 24 h, stand and settle and filter, get the supernatant, which is ginseng spice.

[0048] Comparative example 5 This comparative example does not adjust the fermentation conditions after accessing amylase, and other conditions are the same as example 1.

[0049] Specific steps are: according to ginseng powder 5%, glucose 0.5%, potassium chloride 0.05% to prepare liquid medium 3500 mL and adjust pH value to 5.0, high pressure sterilization, 115 ℃ sterilization for 30 min; wherein, the above percentages are mass final concentration, solvent is water; after sterilization, access 24 g of Acetobacter xylinum AAF20190930-9 inoculum (viable bacterial count 5×10 8 cFu / g) and 36000 U cellulase, fermentation temperature 30 ℃, stirring speed 80 r / min, aeration amount 50 L / h, liquid fermentation for 36 h, then add 10000 U amylase, continue to ferment for 120 h; after fermentation, add anhydrous ethanol to the final volume concentration of ethanol 50%, stirring at room temperature for 24 h, stand and settle and filter, get the supernatant, which is ginseng spice.

[0050] Comparative example 6 This comparative example does not access bacteria and enzymes and does not ferment, and other conditions are the same as example 1.

[0051] Specific steps are: according to ginseng powder 5%, glucose 0.5%, potassium chloride 0.05% to prepare liquid medium 3500 mL and adjust pH value to 5.0, high pressure sterilization, 115 ℃ sterilization for 30 min; wherein, the above percentages are mass final concentration, solvent is water; after sterilization, access 24 g of Acetobacter xylinum AAF20190930-9 inoculum (viable bacterial count 5×10

[0052] Effect evaluation: The application provides a method for reducing the earthy smell of ginseng spice by fermenting ginseng powder by using a fungus enzyme synergistic technology and Acetobacter fruit, and the following research results are obtained to prove the effect: The headspace solid phase microextraction (HS-SPME) combined with two-dimensional gas chromatography-time of flight mass spectrometry (GCxGC-TOFMS) is used for qualitative and quantitative analysis of octadecyl vinyl ether in ginseng spice. The GCxGC-TOF-MS data are processed by a LECO Chroma TOF workstation, and the chromatographic peaks are automatically integrated and deconvoluted, and then compared with NIST 14 and Wiley 9 mass spectrometry libraries, and a 'peak table' is generated. From the 'peak table', the compounds with a positive and negative similarity of >800 are selected, the retention index (retention index, RI) is obtained by calibrating the standard solution of straight-chain n-alkanes (C7-C30) under the same temperature program, and the compounds with a retention index difference of >50 recorded in the literature (Sun H, Wu S, Lin P, et al. Analysis of flavor compounds in three special-flavor Chinese liquors based on GCxGC-TOF MS technology [J]. China Brewing, 2025, 44 (08): 277-285.) are removed. The internal standard method and the standard curve are used for quantitative analysis of octadecyl vinyl ether.

[0053] Further, according to the addition amount of 1 / 1000, the ginseng spice prepared by the examples and each comparative example is injected into the finished cigarette by using a sample needle, and the sensory quantitative description analysis method is used for sensory evaluation and scoring of the finished cigarette injected with the ginseng spice. The sensory evaluation team is composed of 10 evaluators, including 5 males and 5 females, aged 23-26 years old, and each evaluator has been trained for 3 months. The samples are randomly numbered and randomly presented, and the evaluators will score according to the strength of the earthy smell, and the scoring range is 0-5, wherein 0 is no perception, 1 is weak, 2 is identifiable, 3 is strong, 4 is outstanding, and 5 is extremely strong, and the minimum interval of the score difference is 0.5. The sensory evaluation is carried out in a sensory evaluation room at 25 DEG C, the experiment is repeated three times, and the final score is taken as the average value.

[0054] The content detection and sensory evaluation results of octadecyl vinyl ether in the examples and each comparative example are shown in Table 1. Comparative example 6 is a ginseng spice prepared by a conventional extraction method, and its octadecyl vinyl ether content and earthy smell score are the highest. The ginseng spice of the examples is prepared under the best conditions obtained after a large number of experiments such as a large amount of data mining, high-throughput screening, and excellent strain screening, and its octadecyl vinyl ether content is much lower than that of comparative example 6, which is less than 15% of that of comparative example 6. That is, the ginseng spice prepared by the method of the present application can significantly reduce more than 80% of the earthy smell characteristic compound. In addition, the ginseng spices of the examples and each comparative example are scored for earthy smell, and the earthy smell of the ginseng spice of the examples is the weakest. Specifically, the octadecyl vinyl ether content of example 1 is the lowest compared with each comparative example, and compared with each of comparative examples 1-6, the octadecyl vinyl ether content of example 1 is 31%, 16%, 19%, 18%, 21% and 13% of the octadecyl vinyl ether content of comparative examples 1-6, respectively. At the same time, compared with each of comparative examples 1-6, the earthy smell score of example 1 is the lowest, and the earthy smell score of example 1 is 56%, 24%, 27%, 25%, 28% and 21% of the score of comparative examples 1-6, respectively.

[0055] Comparative example 1 (inoculated with another Acetobacter pomorum strain CICC 24175) and example 1 have significant differences in octadecyl vinyl ether content and earthy smell score. At the same time, comparative example 1 (inoculated with another Acetobacter pomorum strain CICC 24175) and other comparative examples have the lowest octadecyl vinyl ether content and earthy smell score, and also have significant differences, which indicates the important role of Acetobacter pomorum in the fermentation process of ginseng powder, especially the best effect of the Acetobacter pomorum CGMCC No. 18664 described in the present patent.

[0056] Secondly, comparative examples 2-5 and comparative example 6 (without enzyme inoculation and fermentation) have certain differences in their respective octadecyl vinyl ether content and earthy smell score, which indicates that each key preparation step described in the present patent can have a positive effect on the octadecyl vinyl ether content and earthy smell score.

[0057] Table 1 Content detection and off-note score results

[0058] At the same time, by comparing example 1, comparative example 2 and comparative example 3, it can be seen that the fruit vinegar bacteria AAF20190930-9 inoculant and cellulase in the method of the present application have a synergistic effect, which can synergistically improve the related properties of the prepared ginseng spice. In particular, in the method of the present application, 24 g of fruit vinegar bacteria inoculant (live bacteria number 5 x 10 8The cellulase and the amylase have a significant synergistic effect, and can significantly synergistically improve the relevant properties of the prepared ginseng spice.

[0059] Meanwhile, it can be seen from Comparative Example 1, Comparative Example 3 and Comparative Example 4 that the amylase and the cellulase have a synergistic effect in the method, and can synergistically improve the relevant properties of the prepared ginseng spice.

[0060] In conclusion, the method for fermenting ginseng powder to reduce the earthy smell of ginseng spice and the Acetobacter xylinum by using the synergistic technology of bacteria and enzymes have good application effects, can significantly reduce the content of the earthy smell characteristic compound octadecyl vinyl ether in the ginseng spice, and reduce the earthy smell in the ginseng series cigarette products.

[0061] Although the embodiments of the present application are disclosed for illustrative purposes, those skilled in the art can understand that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present application and the appended claims, and therefore, the scope of the present application is not limited to the disclosed content.

Claims

1. A strain of Acetobacter xylinum (ATCC 53524) capable of synergistic fermentation of ginseng powder into fruit vinegar, characterized in that: Acetobacter pomorum The fruit vinegar bacillus is named AAF20190930-9, classified as Acetobacter pomorum, has a preservation number of CGMCC No.18664, was preserved on October 11, 2019, and is preserved by the China General Microbiological Culture Collection Center, No. 3, Beichen West Road, Chaoyang District, Beijing. ​ 2. The method for the synergic fermentation of ginseng powder using the bacteriozyme of the Acetobacter xylinum according to claim 1, characterized in that: The method is a synergistic fermentation of cellulase, amylase and fruit vinegar bacillus.

3. The method of claim 2, wherein: The method comprises the following steps: (1) preparing a ginseng powder liquid medium according to 2%-10% ginseng powder, 0.5% glucose and 0.05%-0.1% potassium chloride, adjusting the pH value to 4.5-5.0, and sterilizing at 115°C for 30 min; wherein the percentages are all final concentrations by mass, and the solvent is water; (2) first-stage fermentation: after the ginseng powder liquid medium is sterilized, fruit vinegar bacillus and cellulase are inoculated, and liquid fermentation is performed for 24-36 h; (3) second-stage fermentation: after fermentation for 24-36 h, amylase is inoculated, and fermentation is continued for 96-120 h; (4) after fermentation is completed, 45%-55% ethanol is added, stirring is performed at room temperature for 24 h, and the supernatant is obtained by settling and filtration, thereby obtaining ginseng spice.

4. The method of claim 3, wherein: In steps (2) and (3), the amount of Acetobacter fructus added is 0.5-1% of the total weight of the ginseng powder liquid culture medium, and the viable count of Acetobacter fructus is (1-8) × (10^6)^6. 8 ~10 9 The dosage of cellulase is 8000-10000 U / kg; the dosage of amylase is 1000-5000 U / kg.

5. The method of claim 3, wherein: In step (2), the fermentation conditions are as follows: the fermentation temperature is 28-32°C, stirring is performed during fermentation, the stirring speed is 50-100 rpm, and the aeration amount is 50-70 L / h.

6. The method according to any one of claims 3 to 5, characterized in that: In step (3), the fermentation conditions are as follows: the fermentation temperature is 33-35°C, stirring is performed during fermentation, the stirring speed is 120-150 rpm, and the aeration amount is 120-150 L / h.

7. Ginseng spice prepared by the method according to any one of claims 3 to 6.

8. The ginseng spice of claim 7, wherein: The content of octadecyl vinyl ether in the ginseng spice can be reduced by more than 80%.

9. Application of the ginseng spice according to claim 7 in the production of a cigarette product.

10. Use according to claim 9, characterized in that: When the ginseng spice is added to a cigarette product, the earthy smell in combustion smoke can be significantly reduced.

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