烟草微生物查和在不同物理状态下改善烟草质量的应用
Ying Ning1,2, Li-Yuan Zhang1,2, Jing Mai2
1Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China.
Bioresources and bioprocessing
|April 22, 2024
概括
使用 Bacillus subtilis 和 Cytobacillus oceanisediminis 的微生物发酵通过改善感官属性和化学成分来提高烟草的质量. 这种方法为更好的香烟产品提供了比自然发酵更有效的替代方案.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 首先固化的烟草质量受到宏分子物质的负面影响.
- 自然发酵是耗时的,低效的,需要大量的空间.
- 微生物发酵为提高烟草质量提供了一个有希望的替代方案.
研究的目的:
- 研究特定的烟草微生物对不同烟草形状质量的影响.
- 评估微生物发酵在增强烟草粉 (TP) 和烟草叶 (TL) 的有效性.
主要方法:
- 隔离了Bacillus subtilis B1和Cytobacillus oceanisediminis C4,具有高酶活性.
- 使用分离的微生物菌株进行TP和TL的固体发酵.
- 分析化学成分,感官质量和微生物社区结构.
主要成果:
- 微生物发酵显著改善了感官质量,特别是TP,增强了纹理和骨架.
- 发酵增加了降解糖,调节蛋白质,粉和纤维素,减少了尼古丁,增强了香味.
- 发酵烟草表现出更松散,更多孔的表面结构.
- 微生物分析揭示了社区结构的变化,并确定了诸如细菌和泛菌等关键生物标志物.
结论:
- 细菌细菌B1和Cytobacillus oceanisediminis C4通过微生物发酵有效地提高了烟草的质量.
- 与自然方法相比,微生物发酵为烟草加工提供了一种优越且高效的方法.
- 已识别的微生物种群在提高烟草发酵和最终产品质量方面发挥着至关重要的作用.
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