食品与机械2025，Vol.41Issue(6)：17-25,9.DOI:10.13652/j.spjx.1003.5788.2025.60067
木质素降解菌的筛选、鉴定、发酵优化及应用
Screening,identification,fermentation optimization,and application of lignin-degrading bacteria
摘要
Abstract
[Objective]To investigate the effect of lignin-degrading bacteria on improving the flavor of flue-cured tobacco.[Methods]Microorganisms were screened based on lignin-degrading enzyme activity and sensory evaluation performance.After obtaining functional strains,fermentation conditions were optimized.Finally,gas chromatography-mass spectrometry(GC-MS)was used to analyze changes in volatile flavor compounds in tobacco samples treated with the strain.[Results]A Bacillus subtilis strain YY-10 capable of producing lignin peroxidase(LiP)was obtained.The crude enzyme solution from this strain achieved a 31.04%degradation rate of acid-insoluble lignin in the tobacco samples.Treatment with the crude enzyme significantly increased the content of flavor compounds in the samples and improved both aroma quality and smoothness.[Conclusion]The high LiP-producing B.subtilis strain YY-10 has a positive effect on enhancing the flavor of flue-cured tobacco.关键词
枯草芽孢杆菌/木质素/烤烟/降解/风味物质Key words
Bacillus subtilis/lignin/flue-cured tobacco/degradation/flavor substance引用本文复制引用
苏日臻,林志平,张汉球,崔振伟,张雯..木质素降解菌的筛选、鉴定、发酵优化及应用[J].食品与机械,2025,41(6):17-25,9.基金项目
中国烟草总公司重点研发项目(编号:110202202022) （编号:110202202022）
