一株胶红酵母Rhodotorula mucilaginosa YG14的筛选及混菌发酵提高梗丝品质

基于产香及促进漆酶合成的特性,从烟梗中筛选获得一株产类胡萝卜素物质的胶红酵母YG14(Rhodotorula mucilaginosa YG14)。通过灵芝菌、胶红酵母YG14单菌和共培养混菌固态发酵梗丝,进行了细胞壁物质成分分析、梗丝中性致香成分检测及品吸质量评价。结果表明,筛选获得的胶红酵母YG14与灵芝菌共培养后,混菌固态发酵梗丝在细胞壁物质降解、中性致香成分质量分数和感官品吸等方面的改善比两株菌单独固态发酵梗丝效果显著增强。共培养混菌固态发酵结束后梗丝总细胞壁物质降解率达到37.20%;中性致香成分质量分数提升20.44%;感官品吸评价为甜感提升明显,木质气息改善明显,香气量有一定提升,灼烧刺激感改善明显,香气更显圆润。胶红酵母YG14与灵芝菌共培养后固态发酵梗丝能够显著改善梗丝的品质,增加梗丝在卷烟中的利用率。

Screening and Mixed Fermentation of Rhodotorula mucilaginosa YG14 to Improve Tobacco Stems Quality

Based on the characteristics of aroma production and promotion of laccase synthesis, a carotenoid-producing strain of Rhodotorula mucilaginosa YG14 was screened from tobacco stems. After solid-state fermentation of Ganoderma lucidum, Rhodotorula mucilaginosa YG14 and co-cultured mixed stalks. The contents of cell wall materials were measured, the neutral aroma components were determined, and the sensory quality evaluation was performed on the stalks. The results showed that the solid fermentation fermented silk of the two strains co-cultured had significant improvements in cell wall material degradation, neutral aroma content, and sensory absorption compared to those of two strains alone. After solid-state fermentation of the co-cultured mixed bacteria, the total cell wall material of stems degraded to 37.20%, and the neutral aroma components content (mass fraction) increased by about 20.44%. The sensory evaluation showed that the sweetness was significantly improved, the woody flavor was significantly improved, the aroma was improved to a certain extent, the burning sensation was significantly improved, and the aroma was more mellow. It can significantly improve the quality of tobacco stems and increase its utilization rate in tobacco.