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Aroma-producing yeast YG-4, screening method thereof and method for preparing flavor used for cigarette

A YG-4, aroma-producing yeast technology, applied in the field of microbial fermentation technology, can solve the problems of high cost, inability to be widely used, limited natural flavor plant resources, etc., and achieve the effect of improving suction quality

Active Publication Date: 2019-06-14
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the use of flavors and fragrances to make up for the lack of smoke has become the main research direction, but the fragrance of synthetic fragrances is single, the resources of natural fragrance plants are limited, and the cost is high, making it impossible to be widely used

Method used

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  • Aroma-producing yeast YG-4, screening method thereof and method for preparing flavor used for cigarette
  • Aroma-producing yeast YG-4, screening method thereof and method for preparing flavor used for cigarette
  • Aroma-producing yeast YG-4, screening method thereof and method for preparing flavor used for cigarette

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Effect test

Embodiment 1

[0029] An aroma producing yeast YG-4, the preservation number of which is CGMCC NO.17223.

[0030] Specifically, the aroma-producing yeast YG-4, classified as Hanseniaspora.sp., was deposited in the General Microorganism Center (CGMCC) of the China Committee for the Collection of Microorganisms on January 23, 2019, and the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No. 1, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, postal code 100101, and the deposit number is CGMCC NO.17223.

[0031] Further, the aroma-producing yeast YG-4 is used for flavoring tobacco.

[0032] The present invention also provides a method for screening aroma-producing yeast YG-4, by enriching and separating fruit epidermis strains to obtain a number of single colonies, respectively activating and culturing the obtained single colonies, and then inserting them into Ferment in the seed medium to obtain the fermentation liquid, analyze the aroma of the ferme...

Embodiment 2

[0046]An aroma producing yeast YG-4, the preservation number of which is CGMCC NO.17223.

[0047] The screening method of the aroma yeast YG-4 specifically comprises the following steps:

[0048] (1) Enrichment: Take 5g of Kyoho grape skin into a 250 mL clean Erlenmeyer flask, add 100 mL of sterile water, and incubate on a constant temperature shaker at 28 °C and 170 rpm for 20 min, so that the microorganisms on the fruit skin can move to the free In bacterial water, take out the Erlenmeyer flask with the seed solution and let it stand for 5 minutes to obtain the enrichment solution;

[0049] (2) Separation: gradiently dilute the enrichment liquid to obtain bacterial liquids of different concentrations, take 1 mL of the diluted bacterial liquids of different concentrations and insert them into solid medium respectively, and cultivate for 24 hours. Morphologically, a preliminary screening was carried out, and several single colonies of yeast were selected, and several single c...

Embodiment 3

[0054] An aroma producing yeast YG-4, the preservation number of which is CGMCC NO.17223.

[0055] The screening method of the aroma yeast YG-4 specifically comprises the following steps:

[0056] (1) Enrichment: Take 5g of Kyoho grape skin into a 250 mL clean conical flask, add 100 mL of sterile water, and incubate on a constant temperature shaker at 30 °C and 170 rpm for 30 min, so that the microorganisms on the fruit skin can move to the free In bacterial water, take out the Erlenmeyer flask with the seed solution and let it stand for 5 minutes to obtain the enrichment solution;

[0057] (2) Separation: gradiently dilute the enrichment liquid to obtain bacterial liquids of different concentrations, take 1 mL of the diluted bacterial liquids of different concentrations and insert them into solid medium respectively, and cultivate for 48 hours. Morphologically, a preliminary screening was carried out, and several single colonies of yeast were selected, and several single col...

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Abstract

The invention discloses an aroma-producing yeast YG-4, a screening method thereof and a method for preparing flavor used for cigarette. A preservation number is CGMCC NO. 17223. The fragrant yeast YG-4 is used for tobacco aroma. The screening method of the aroma-producing yeast YG-4 comprises the following steps: by enriching and separating the fruit epidermis strains, several single colonies canbe obtained, the obtained single colonies are separately activated and cultured, then transplanted into a seed culture medium for fermentation, and a strain of aroma-producing yeast YG-4 which can impart aroma and sweetness to the fermentation liquid and is distinguished from the control is screened by a sensory olfactory comparison method. Compared with the prior art, the present invention provides the aroma-producing yeast YG-4, which can ferment the seed culture medium containing tobacco powder, and can generate 32 kinds substances of aromas such as esters, carbonyls, acids, hydrocarbons and alcohols contributing to aroma, among them, the content of phenylethyl alcohol is large, the fragrance contribution is alrge, and the characteristics of the tobacco powder as a scent raw material are utilized. The application of the tobacco powder to the cigarette is easy to coordinate with a tobacco product, and the smoking quality of the cigarette is improved.

Description

technical field [0001] The invention relates to the field of microbial technology fermentation, in particular to an aroma-producing yeast YG-4, a screening method thereof and a method for preparing tobacco spices by using the same. Background technique [0002] With the improvement of cigarette processing technology and the promotion of "tar reduction and harm reduction", major tobacco companies have begun to explore ways to reduce tar and other substances, but the aroma components are also reduced, and the aroma in the smoke is insufficient, so it cannot satisfy consumer needs. Therefore, an urgent problem to be solved at present is how to make up for the aroma lost after aging and other steps. Therefore, the use of flavors and fragrances to make up for the lack of smoke has become the main research direction, but the single fragrance of synthetic fragrances, limited resources of natural fragrance plants, and high cost make it impossible to be widely used. With the develo...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/02A24B3/12C12R1/78
Inventor 马林朴永革郭林青朱春阳李河霖
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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