单一和复配微生物固态发酵对卷烟叶组主要化学成分的影响

为研究单一菌株和复配菌株对卷烟叶组化学成分的影响,考察了固态发酵过程中3株微生物(酵母菌LBT1.0038,芽孢杆菌LBT1.0007和LBT1.0013)对卷烟叶组碳水化合物、含氮化合物、有机酸、氨基酸和石油醚提取物等主要化学成分的影响。结果表明:与对照叶组相比,用单一菌株和复配菌株发酵时,叶组的淀粉含量(质量分数,下同)均显著下降,且水溶性糖总量也呈下降趋势;叶组的总氮含量变化不显著,可溶性蛋白质含量下降,氨基酸总量升高。用单一菌株或低施加量复配菌株发酵时,叶组有机酸总量升高。用复配菌株发酵时,叶组的石油醚提取物含量显著增加。单一和复配菌株均对叶组主要化学成分有影响,但复配菌株对叶组化学成分的影响不呈现叠加效应,其中芽孢杆菌在降解蛋白质和淀粉等方面起主要作用,而酵母菌对叶组总氮和石油醚提取物有显著影响。 

Effects of Single and Mixed Culture Solid State Fermentation on Main Chemical Components in Cigarette Blend

In order to study the effects of single bacterium strain and mixed strains on the chemical components in a cigarette blend, the influences of three strains(Saccharomyces sp. LBT1.0038, Bacillus sp.LBT1.0007 and LBT1.0003)on the carbohydrates, nitrogenous compounds, organic acids, amino acids and petroleum ether extract in a cigarette blend during solid state fermentation were investigated. The results showed that: comparing with the control, the content of starch in a cigarette blend significantly decreased and that of total water soluble sugar decreased; total nitrogen content did not change significantly, while protein content decreased and total content of amino acids increased after fermentation with single strain or mixed strains. The total content of organic acids in a cigarette blend increased after fermentation with single strain or mixed strains at a low application rate. The content of petroleum ether extract increasedsignificantly after fermentation with mixed strains. Both single and mixed strains affected the main chemical components in a cigarette blend, however, mixed strains did not present additive effects. Bacillus played an important role in the degradation of starch and protein, while Saccharomyces imparted significant effects on the total nitrogen and petroleum ether extract.