摘要
为了观察分离的细菌菌株对烟叶品质的影响,对初烤烟叶B3F进行单菌株50d的发酵处理。结果表明,从豆豉中分离的芽孢杆菌(Bacillus sp.)对烟叶品质有明显的改善作用,烟叶的各种化学成分含量及各成分之间趋于平衡,香气趋于醇和丰满、细腻,刺激性和杂气明显减少;从普洱茶中得到的PE-1、PE-2菌株对烟叶品质也有一定的提高。
B3F flue-cured tobacco leaves incubated with bacteria strains were fermented for 50 d to observe the influence of bacteria strains on tobacco leaf quality.The results showed that Bacillus sp.isolated from fermented soya beans could significantly improve tobacco leaf quality.Contents of all kinds of chemical components tended to be in balance with various components.Aroma tended to be pure and mild,plump and delicate.Irritation and mixed gas decreased significantly;PE-1 and PE-2,which were isolated from Pu＇er tea,could also improve tobacco leaf quality.
出处
《贵州农业科学》
CAS
北大核心
2012年第3期136-138,共3页
Guizhou Agricultural Sciences
基金
贵州省烟草专卖局(公司)科技项目"增香
降碱
促醇化微生物的分离与应用"(200921)
贵州中烟工业有限责任公司计划项目[黔烟工计(2010)35号201021]
关键词
食品微生物
烟叶醇化
发酵
细菌
烟叶品质
food microorganisms
tobacco mellowing
fermentation
bacteria
tobacco quality
