陕西科技大学学报2026，Vol.44Issue(2)：76-83,92,9.
芽孢杆菌Bacillus sp.Z2的筛选及其在甜香型香料制备中的应用
Screening of Bacillus sp.Z2 and its application in the production of sweet aromatic spices
摘要
Abstract
To develop sweet and aromatic tobacco flavorings,the strains of fermented tobacco extract solution were screened from the surface of fresh tobacco leaves to sweeten their sen-sory quality,optimize fermentation conditions,prepare sweet and aromatic tobacco flavorings through cold extraction,analyze flavor components and application effects,and utilize non-targeted metabolomics to analyze the metabolic pathways of fermentation bacteria.The re-sults showed that a strain of Bacillus sp.Z2 that can ferment tobacco extracts for sweetening was screened and identified;The optimal fermentation parameters were:fermentation temper-ature of 33 ℃,fermentation time of 24 h,and 13 °Bé bromine of the tobacco extract solution;After fermentation,the contents of megastigmatrienone A and 2-acetylpyrrole increased by 417％(55.9 ug/mL)and 175％(12.73 ug/mL),respectively,and the content of 5-hydroxy-methylfurfural significantly increased(123.38 ug/mL),with a total aroma component ampli-fication of 329％(236.08 ug/mL);Flavor-enhanced sensory evaluation shows that the sweet and aromatic characteristics are enhanced and the aroma quality is improved;Non-targeted metabolomics analysis shows that the metabolic pathways of nicotine and 6-hydroxynicotine are significantly upregulated.This study,through microbial fermentation,obtained a tobacco extract solution with a sweet aromatic characteristic,providing a reference for the develop-ment of characteristic aromatic tobacco flavors.关键词
烟草提取液/甜香型香料/GC-MS/增香菌株Bacillus sp.Z2/非靶向代谢组学Key words
tobacco extract solution/sweet fragrance spices/GC-MS/Aroma-enhancing strain Ba-cillus sp.Z2/non-targeted metabolomics分类
轻工纺织引用本文复制引用
杨宗灿,张新龙,杨金初,赵森森,王秋领,冯颖杰,黄申,毛多斌..芽孢杆菌Bacillus sp.Z2的筛选及其在甜香型香料制备中的应用[J].陕西科技大学学报,2026,44(2):76-83,92,9.基金项目
中国烟草总公司重点研发项目(110202202006) （110202202006）
河南中烟工业有限责任公司科技项目(AW2022017) （AW2022017）
