摘要
从江西"黑老虎"晾晒烟叶表面分离筛选出具备产木聚糖酶、果胶酶、纤维素酶、蛋白酶和淀粉酶能力的细菌,并将这些菌株添加到烟丝上进行陈化。结果表明:菌株促进了烟丝的陈化过程,主要体现在香气更加充实、杂气减少、刺激性减弱、余味更净,同时产生香味物质,减少有害物质的含量。其中两株菌经过生理生化实验和16S rDNA鉴定,判定为短小芽孢杆菌和解淀粉芽孢杆菌,此外对这两株菌的培养条件进行了初步优化。从烟叶表面分离筛选的产酶微生物在烟叶陈化过程起重要作用,可制备成微生物菌剂加速烟叶陈化并实现提质增香的效果。本研究以江西"黑老虎"烟叶作为研究对象,根据鉴定平板的水解圈分离筛选具有产木聚糖酶、果胶酶、纤维素酶、蛋白酶、淀粉酶能力的细菌,对陈化结果进行感官评价后发现所筛选的3株产酶细菌(82#,83#和85#)均能有效提升烟丝的品质,主要体现在香气更加充实、杂气减少、刺激性减弱、余味更净。结合形态学观察、理化试验及16S rDNA序列分析,确定3株潜在的提质增香菌均为芽孢杆菌。其中83#为短小芽孢杆菌Bacillus pumilus,而85#为解淀粉芽孢杆菌Bacillus amyloliquefaciens。研究结果表明筛选得到的菌株83#和85#具有作为提质增香菌剂的应用潜力,并为芽孢杆菌应用于烟叶陈化提供理论依据。
In this study, we isolated and screened bacteria with the ability to produce xylanase, pectinase, cellulase, protease, and amylase from Jiangxi ＂Black Tiger＂ air-cured tobacco leaf surface, and added these strains to the tobacco to age. The results showed that strains promoted the aging process of tobacco, which was mainly reflected in richer fragrance, less mixed gas, reduced irritation, and more net aftertaste, meanwhile produced odorous substances and reduced the content of harmful substances. Through physiological and biochemical experiments and 16S rDNA identification, two strains were determinated as Bacillus pt^milus and Bacillus amyloliquefaciens, and the culture conditions of these two strains were preliminarily optimized. The enzyme-producing microorganisms isolated from tobacco leaf surface played an important role in the tobacco leaf aging process, which could accelerate the aging process of tobacco leaf and improve quantity and increase flavor. This study selected Jiangxi ＂Black Tiger＂ air-cured tobacco leaf as the research object, and screened bacteria with the ability to produce xylanase, pectinase, cellulase, protease, and amylase from it according to the hydrolytic circle of identification plate. The sensory evaluation of aged tobacco showed that the screened three enzyme producing bacteria （82#, 83# and 85#） all could effectively improve the quantity of tobacco leaf, which was mainly reflected in richer fragrance, less mixed gas, reduced irritation, and more net aftertaste. The three potential strains were identified as Bacillus based on the analysis of morphological observation, physicochemical test and 16S rDNA sequencing. Among them, strain 83# and 85# belonged to Bacillus pumilus and Bacillus amyloliquefaciens, respectively. The results indicated that strain 83# and 85# had the potential to enhance flavor of tobacco leaf, and also it provided a theoretical basis for the application of Bacillus in tobacco leaf aging process.
出处
《基因组学与应用生物学》
CAS
CSCD
北大核心
2017年第3期944-951,共8页
Genomics and Applied Biology
基金
江西中烟科技项目基金(赣烟工科计2013-13)资助
关键词
晾晒烟
产酶微生物
烟叶陈化
芽孢杆菌
菌剂
Air-cured tobacco, Enzyme producing microorganism, Tobacco aging, Bacillus, Bacteria agents
