生物加工过程Issue(5)：51-56,6.DOI:10.3969/j.issn.1672-3678.2014.05.009
固态发酵降低上部低次烟叶中淀粉及蛋白质的含量
Decomposing of starch and protein of upper leaves of flue-cured tobacco by solid-state fermentation
摘要
Abstract
The content of starch and protein in the upper leaves of flue-cured tobacco was decreased by solid-state fermentation, and the amount of the anaerobic bacteria and yeast during the fermentation process was also detected. Monofactorial and orthogonal experiments were carried out for the optimization of the condition of solid-state fermentation. The experimental results showed that the influential extent of decomposition rate of the starch and protein was in the order of fermentation time ( C ) > fermentation temperature(A) > moisture content of the tobacco (B). The best condition for solid-state fermentation was A2B2C3, i.e., fermentation temperature was 45 ℃,moisture content of the tobacco was 50% and fermentation time was 9 d. Under these conditions, the starch and protein decomposition rates were 20�41% and 12�35%, respectively. Therefore, the content of starch and protein in the upper leaves of flue-cured tobacco could be quickly decreased in a short time.关键词
蛋白质/固态发酵/淀粉/卷烟/上部低次烟叶Key words
protein/solid-state fermentation/starch/tobacco/upper leaves of flue-cured tobacco分类
轻工纺织引用本文复制引用
李士林,许赣荣,汤朝起..固态发酵降低上部低次烟叶中淀粉及蛋白质的含量[J].生物加工过程,2014,(5):51-56,6.基金项目
上海烟草集团有限责任公司科技项目 （）
