中国烟草学报2025，Vol.31Issue(5)：83-95,13.DOI:10.16472/j.chinatobacco.2024.T0439
枯草芽孢杆菌和酿酒酵母共发酵提升废弃烟叶香气品质的研究
Improving aroma quality of waste tobacco leaves by co-fermentation with Bacillus subtilis and Saccharomyces cerevisiae
摘要
Abstract
[Background and Objective]A large quantity of low-grade tobacco leaves are produced during tobacco production.Their uncoordinated chemical components lead to poor industrial applicability,and improper disposal may cause environmental harm.This study aims to investigate the effect of shallow-pan solid-state fermentation,using co-culturing of tobacco-derived Bacillus subtilis and Saccharomyces cerevisiae,on improving the quality and flavor of waste tobacco leaves.[Methods]This study,for the first time,attempted to use shallow-pan fermentation for the solid-state fermentation of waste tobacco leaves.Three sets of single-factor experiments were designed,including mixed strain ratios(2:1,1:1,1:2),relative humidity levels(55%,65%,75%),and fermentation temperatures(25℃,30℃,35℃).By comparing the chemical components of tobacco leaves under different fermentation treatments,volatile substances were detected and analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),with a focus on changes in aroma components,to evaluate the impact of fermentation conditions on the aroma quality of the tobacco leaves.Finally,a sensory quality evaluation was conducted on the experimental and control groups of tobacco leaves.[Results](1)After co-fermentation treatment with Saccharomyces cerevisiae CH2 and Bacillus subtilis P7 at a mixing ratio of 1:1,relative humidity of 65%,and temperature of 30℃,the chemical components of the waste tobacco leaves tended to be more coordinated:the reducing sugar content reached 18.27%,the starch and protein contents were degraded to 4.59%and 4.67%respectively,and the nicotine content was 1.97%.(2)Typical aroma components in the tobacco leaves,such as β-damascone,dihydroactinidiolide,neophytadiene,phenylacetaldehyde,and phenethyl alcohol,increased significantly,with the total amount of aroma-contributing components increasing by 16.17%.(3)Off-odors in the tobacco leaves were significantly reduced,the quality and quantity of aroma were substantially optimized,and the overall sensory quality was significantly enhanced.[Conclusion]The use of multi-strain synergistic shallow-pan solid-state fermentation technology can improve the quality of waste tobacco leaves.Shallow-pan fermentation technology shows great potential in the resource utilization of waste tobacco leaves.This research provides a feasible technical pathway for the future use of circular Koji-making machines for fermenting waste tobacco leaves,holding significant economic and environmental importance.关键词
废弃烟叶/固态发酵/香气品质/浅盘发酵Key words
waste tobacco leaf/solid-state fermentation/aroma quality/shallow tray fermentation引用本文复制引用
杨晓雪,佘世科,徐志强,吴剑荣..枯草芽孢杆菌和酿酒酵母共发酵提升废弃烟叶香气品质的研究[J].中国烟草学报,2025,31(5):83-95,13.基金项目
中国烟草总公司重点研发项目(110202402036) （110202402036）
安徽中烟工业有限责任公司科技项目(2024156) （2024156）
