梯度可变温度发酵对雪茄烟叶质量的影响
Qianying Zhang1,2, Yang Huang1,2, Hongyue An1,2
1Cigar Fermentation Technology Key Laboratory of China Tobacco, Cigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China.
Frontiers in microbiology
|December 30, 2024
概括
渐变温度发酵通过优化微生物活性和化学成分,显著提高了雪茄烟叶的质量. 这种方法提高了感官属性,同时改变了细菌群落,以更好地发展味道.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 雪茄烟叶 (CTL) 的质量对消费者满意度至关重要.
- 传统的发酵方法可能无法完全优化CTL特性.
- 了解发酵过程中的微生物和化学变化是提高质量的关键.
研究的目的:
- 为了研究梯度可变温度发酵对CTL质量的影响.
- 分析感官评估,化学成分和细菌群落的变化.
- 阐明微生物活动,化学变化和感官属性之间的关系.
主要方法:
- 使用梯度可变温度发酵过程 (35°C至55°C超过30天).
- 监控感官评估,化学成分 (糖,氨基酸,颜料) 和细菌种群.
- 利用相关性分析将微生物和化学因素与感官结果联系起来.
主要成果:
- 与恒温相比,渐变发酵改善了感觉质量,减少了糖和cembrane产品,增加了氨基酸.
- 细菌数量和功能的显著变化被观察到,与*Staphylococcus*和*Bacillus*等特定属相关的质量改善.
- 发酵通过不同的微生物和化学阶段进行,在45°C的最佳微生物活性推动了关键的质量改进.
结论:
- 梯度可变温度发酵对CTL质量产生积极影响.
- 该过程优化了微生物的生长,新陈代谢和产生理想的化学成分.
- 这种方法为提高雪茄烟叶质量提供了一个有希望的策略.
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