热带作物学报2012，Vol.33Issue(11)：2066-2069,4.DOI:10.3969/j.issn.1000-2561.2012.11.028
真菌处理对烟叶感官质量的影响及最佳发酵条件的研究
The effect of Fungal Treatment on the Sensory Quality of Flue-cured Tobacco Leaves and the Optimal Fermentation Condition
摘要
Abstract
An orthogonal design method was used to study the effects of different fungal strains and different environmental factors on the sensory quality of flue-cured tobacco leaves. The results showed that the factors of fungal strain, fungal suspension concentration, pH value, fermentation time and fermentation temperature all significantly affected the sensory quality of flue-cured tobacco leaves. Fungal strain showed the most significant influence, with strain YZ2 having the highest smoking quality score, followed by strain SZ14. Fermentation time was the second important factor for the sensory quality, with 12 days of fermentation being the optimal. The third important factor was pH value, with pH 5.5 being the best choice. The forth was temperature, with 28 ℃ being the most appropriate. Fungal suspension concentration had the smallest effect. The best concentration was 6×109 CFU/mL. The highest smoking score was 80.25 in treatment 4(A1B4C4D4E4) .关键词
烟叶/感官质量/真菌/浓度/pH值/时间/温度Key words
Tobacco leaf/ Sensory quality/ Fungus/ Concentration/ PH value/ Time/ Temperature分类
农业科技引用本文复制引用
高文霞,王峰吉,程祖锌,胡波,郑金贵..真菌处理对烟叶感官质量的影响及最佳发酵条件的研究[J].热带作物学报,2012,33(11):2066-2069,4.基金项目
农业部948计划项目(No.2011-Z59、2012-Z30). （No.2011-Z59、2012-Z30）
