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采用酪蛋白水解实验和蛋白酶活力测定对烟草表面微生物进行分离筛选,对所筛选菌株进行形态学观察、理化试验及16SrRNA基因测序的鉴定。将筛选所得菌株x-2添加到雪茄烟叶表面进行人工发酵,对发酵后烟叶进行常规氮化合物测定和感官质量评吸,结果表明:筛选所得菌株x-2在45℃时其产酸、中、碱性蛋白酶最高酶活力分别为91.63 U/mL、163.34 U/mL、43.82 U/mL,经过鉴定为蜡样芽孢杆菌(Bacillus cereus)。在雪茄烟叶堆积发酵过程中添加x-2可明显降低烟叶含氮化合物含量,发酵结束时烟叶总氮降低21.64%、蛋白质降低13.53%、总植物碱降低36.38%,挥发碱降低24.05%;感官评吸结果显示烟叶劲头、刺激性改善最为明显,同时杂气减轻、香气增加。
Casein hydrolysis and protease activity assays were used to screen and screen the tobacco surface microorganisms. Morphological observation, physical and chemical tests and 16S rRNA gene sequencing of the selected strains were carried out. The obtained strain x-2 was added to the surface of the tobacco leaf for artificial fermentation, the nitrogen content of the fermented tobacco leaves was evaluated by conventional nitrogen compounds and sensory evaluation. The results showed that the x- The maximum activity of alkaline protease was 91.63 U / mL, 163.34 U / mL and 43.82 U / mL, respectively, which was identified as Bacillus cereus. The addition of x-2 in the process of stacking fermentation of cigar leaves could significantly reduce the content of nitrogenous compounds in tobacco leaves. At the end of fermentation, the total nitrogen in tobacco leaves decreased by 21.64%, the protein content decreased by 13.53%, the total plant alkaloid decreased by 36.38% and the volatile alkali decreased by 24.05% Suction results show the momentum of tobacco, irritation to improve the most obvious, while reducing the aura, aroma increased.