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选取7株可食用真菌,接种于B3F级初烤烟叶,温度30℃,湿度(70±2)%培养50 d。通过测试烟叶的还原糖、烟碱、总氮、糖碱比、蛋白含量和样品感官评吸,对发酵后烟叶品质做理化和感官上的综合评价,以筛选出对烟叶品质有明显改善作用的菌株用于烟草的醇化研究。结果发现几株真菌对烟叶品质改善明显,特别是食用菌Z-7(Pleurotusostreatus)对烟叶品质改善显著。
Seven edible fungi were selected and inoculated into the leaves of the early stage B3F flue-cured tobacco at a temperature of 30 ℃ and humidity of (70 ± 2)% for 50 days. Through the test of reducing sugar, nicotine, total nitrogen, ratio of sugar to base, protein content and sensory evaluation of the samples, physical and chemical properties and sensory evaluation of the quality of the fermented flue-cured tobacco leaves were carried out to screen out the quality improvement of tobacco leaves Strain for Tobacco Alcoholization. The results showed that several strains of fungi improved the quality of tobacco significantly, especially edible fungus Z-7 (Pleurotusostreatus) significantly improved the quality of tobacco.