烟草科技2026，Vol.59Issue(5)：27-43,17.DOI:10.16135/j.issn1002-0861.2025.0138
基于多元分析的芽孢杆菌筛选及对雪茄烟叶品质的影响
Screening Bacillus spp.based on multivariate analysis and their effects on cigar tobacco quality
摘要
Abstract
To screen Bacillus spp.for their excellent fermentation performance to improve the quality of cigar tobacco leaves,volatile components in the fermentation broths of different strains and fermented cigar tobacco powder were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and electronic nose analysis,supplemented by 16S rDNA sequence and olfactory evaluation.Multivariate analysis was employed to select superior aroma-producing strains,and simulated fermentation was conducted to verify their effects to improve the quality of cigar tobacco leaves.The results showed that a total of 50 Bacillus spp.were identified,and the odor characteristics of their fermentation broth varied significantly.A total of 177 volatile components was detected in the fermentation broth of these strains.The fermentation broth of seven strains exhibited prominent aromatic properties,with 2,3-butanedione,2-nonanol,and isoamyl alcohol identified as their common aroma components.Principal component analysis and cluster analysis of the fermented tobacco powder led to the selection of two strains,1-F-2 and DMMJ-4,which showed significant differences in their volatile component profiles.Strain 1-F-2 significantly increased the relative contents of alcohols,pyrazines,and ketones,and strain DMMJ-4 significantly increased the relative contents of alcohols,pyridines,and ketones.Fermentation results of the cigar tobacco leaves indicated that these two strains significantly increased the relative contents of volatile components in the leaves,enhanced their aroma and taste,and improved the overall sensory quality.关键词
芽孢杆菌/雪茄烟叶/发酵/挥发性成分/多元分析Key words
Bacillus spp./Cigar tobacco leaf/Fermentation/Volatile component/Multivariate analysis分类
轻工纺织引用本文复制引用
齐浩宇,赵禹宗,王胜晓,徐阳,李荣芳,王茜,张海艳,胡延奇,方松..基于多元分析的芽孢杆菌筛选及对雪茄烟叶品质的影响[J].烟草科技,2026,59(5):27-43,17.基金项目
中国烟草总公司重大科技项目"国产雪茄原料特征风味剖析与应用"[110202401024(XJ-06)] （XJ-06）
山东中烟工业有限责任公司重大专项项目"山东雪茄烟叶农业发酵质量提升关键技术研究与应用"(202401012)、"山东雪茄烟叶农业发酵质量判定关键指标研究及应用"(202401013) （202401012）
中国农业科学院科技创新工程"烟草风味化学"(ASTIP-TRIC07). （ASTIP-TRIC07）
