植物乳杆菌在改善各产区烟叶品质中的应用

对植物乳杆菌发酵烟叶的最佳工艺条件进行优化,研究了发酵烟叶的化学成分、香气物质和感官评价。结果表明,植物乳杆菌发酵烟叶的最佳工艺为植物乳杆菌添加量0.80‰、葡萄糖浆添加量5.0‰、大豆蛋白肽添加量0.05‰、发酵时间8 d,此工艺条件下,烟叶淀粉含量下降幅度最大,新增挥发性香气物质9种,烟碱含量下降5.58%。对比不同产地发酵烟叶后发现:外加植物乳杆菌及碳氮源可有效提高各产地烟叶的吸食品质,淀粉含量显著下降(P<0.05),水溶性总糖和还原糖含量明显提升,其中重庆产区烟叶变化幅度最大;总植物碱、总氮含量略微降低;感官评价显著提升(P<0.05),其中贵州产区烟叶提升效果最佳,总体提升1.875分。

Application of Lactobacillus plantarum in improving the quality of tobacco leaves from different regions

Single factor combined with orthogonal test was employed to optimize the best technology for fermentation of tobacco leaves by Lactobacillus plantarum in this study.The chemical components,aroma substances and sensory evaluation of fermented tobacco leaves were analyzed.The optimal fermentation technology of tobacco leaves by L.plantarum was achieved when the addition of L.plantarum,glucose syrup and soy protein peptide was 0.80‰,5.0‰,and 0.05‰ respectively,with fermentation for 8 days.The starch content of tobacco leaves decreased to the most significantly,and 9 kinds of new volatile aroma substances were detected.The content of nicotine decreased by 5.58%.Fermented tobacco leaves from different regions was compared,and it was found that the addition of L.plantarum,carbon and nitrogen sources could effectively improve the smoking quality of tobacco leaves from various regions.The content of starch decreased significantly while that of soluble total sugar and reducing sugar increased significantly(P<0.05),among which the tobacco leaves from Chongqing changed to the most extent.The total alkaloids and total nitrogen content of tobacco leaves decreased slightly while the sensory evaluation was enhanced significantly(P<0.05),among which the tobacco leaves from Guizhou improved to the most extent by 1.875 points.