摘要
为提升烟叶品质,从醇化烟叶表面分离筛选到1株西姆芽孢杆菌(Bacillus siamensis)V16菌株,分别采用菌体悬液、菌体、发酵液3种不同的处理方式制成微生物制剂用于烟丝处理。结果表明:37℃下处理48 h后,烟丝的总糖和还原糖含量有所升高,烟碱和总氮的含量降低,中性致香物质的总含量也有所升高。感官评吸结果表明:V16处理能有效提升烟叶的香气,降低卷烟的刺激性和杂气,改善余味;3种处理方式中,常规化学成分和致香成分以T1(菌体悬液)的处理效果最好,感官评吸则以TⅡ(菌体)的结果最佳。可见,西姆芽孢杆菌V16能有效改善烟叶的内在质量,提升卷烟抽吸品质。
In order to improve the quality of tobacco,a strain of Bacillus siamensis V16 was isolated and screened from the surface of flue-cured tobacco leaves,the microbial agent prepared from it was sprayed on cut tobacco,treatment method was also optimized. Results showed that after 48 h treatment at 37 ℃,total sugar,reducing sugar in the treated tobacco increased,while those of nicotine and total nitrogen decreased. Total amount of aromatic substance also increased. Sensory evaluation showed that microbial preparation treatment could reduce offensive irritancy while improve aroma quantity and finish. The T1 got the best result of chemical composition and aroma substances,while T2 showed the best sensory quality. B. siamensis V16 could improve internal quality of tobacco and smoking taste obviously.
出处
《云南农业大学学报（自然科学版）》
CSCD
北大核心
2016年第2期322-327,共6页
Journal of Yunnan Agricultural University:Natural Science
基金
中国烟草总公司资助项目(110201402040)
云南省科技厅资助项目(引导类工业[2014]01号)
关键词
西姆芽孢杆菌
微生物菌剂
烟叶
品质
Bacillus siamensis
microbial preparation
tobacco leaves
quality
