摘要
采用肠杆菌(Enterobacter cloacae F8-2)和不动杆菌(Acinetobacter nosocomialis 7S-2)混菌发酵山东烟叶,对发酵前后烟叶的感官品质与化学成分、烟气化学成分及烟叶表面微生物群落变化进行研究。结果表明:肠杆菌和不动杆菌按照体积比1∶1混合发酵24 h时,烟叶香气增加、杂气降低最为明显;发酵后烟叶中甲基庚烯酮、二氢大马酮、5-甲基糠醛分别增加了89.22%、35.67%、33.93%,烟气中橙花醇、茄酮、金合欢醇分别增加了78.01%、46.83%和45.95%;混菌发酵对烟叶表面细菌群落有较大影响,微生物间协同发酵、互利共生,同时肠杆菌和不动杆菌可能与苯甲醛、甲基庚烯酮等香气物质的生成有关。
Shandong tobacco leaves were fermented by Enterobacter cloacae F8-2 and Acinetobacter nosocomialis 7S-2 mixed bacteria. The sensory quality, chemical composition and chemical composition of tobacco smoke and microbial community on tobacco leaf surface before and after fermentation were studied. The results showed that when Enterobacter and Acinetobacter were mixed in 1∶1 fermentation for 24 h, the aroma of the tobacco leaf increased and the impurity of the tobacco leaf decreased most significantly. After fermentation, methylheptenone, dihydrotomarone and 5-methylfurfural increased by 89.22%, 35.67% and 33.93%, respectively. Nerolol, solanone and acyl alcohol in tobacco smoke increased by 78.01%, 46.83% and 45.95%, respectively. Mixed fermentation had a great impact on the bacterial community on the surface of tobacco leaves, and the microorganisms cooperated with each other in fermentation and symbiosis. At the same time, Enterobacter and Acinetobacter may be related to the production of aromatic substances such as benzaldehyde and methyl heptene ketone.
作者
黄申
刘丹阳
张增辉
杨晨
卫金洪
张金林
梁爽
毛多斌
HUANG Shen;LIU Danyang;ZHANG Zenghui;YANG Chen;WEI Jinhong;ZHANG Jinlin;LIANG Shuang;MAO Duobin(College of Food and Bioengineering,Zhengzhou University of Light Industry,ZhengZhou 450001,China;Technology Center,China Tobacco Shaanxi Industry Co.,Ltd.,Xi′an 710000,China;Technology Center,China Tobacco Shandong Industry Co.,Ltd.,Jinan 250000,China)
出处
《轻工学报》
北大核心
2023年第1期45-53,共9页
Journal of Light Industry
基金
中国烟草总公司重点研发项目(中烟办(2020)66号,中烟办(2022)111号)。
关键词
肠杆菌
不动杆菌
混菌发酵
感官品质
微生物组
Enterobacter
Acinetobacter
mixed fermentation
sensory quality
microbiome
