Bacillus velezensis and application of bacillus velezensis in preparation of tobacco flavor
A technology of bacillus and tobacco flavor, applied in the field of microorganisms, which can solve the problems of the influence of tobacco leaf smoking momentum and the like
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0028] Embodiment 1 Isolation and identification of Bacillus velei JXQ21 of the present invention
[0029] Tobacco leaves from three origins of flue-cured tobacco (Guangxi X2L, Chongqing C3F and Jilin C3F) were selected for enrichment and isolation of surface strains. During the cultivation process, 26 strains were finally screened and isolated by observing the shape of the colony, and the initially screened strains were inserted into the In the basal medium, cultured on a shaker for 15 hours. The cultured bacterial solution was added to the pre-prepared sterilized seed medium at a material-to-liquid ratio of 1:10, and the prepared seed solution was shaken at 37°C for 48 hours. Observe and record the aroma change of the fermentation broth during the cultivation process. The fermentation broth with a different aroma from the control group was taken out for olfactory identification. Based on the results of olfactory identification, the strain JXQ21 with better aroma production ...
Embodiment 2
[0031] Example 2 Utilize Bacillus Velez JXQ21 to Prepare Flavors for Tobacco
[0032] Activation culture of Bacillus Veles with preservation number CGMCC NO.17833 to obtain bacterial liquid, inoculate the bacterial liquid in a seed medium containing tobacco powder (Changbaishan finished shredded tobacco) at a ratio of 10% (v / v) to ferment .
[0033] Among them, the composition of the seed medium is: Changbai Mountain finished tobacco shreds 10g, water 100mL; the concentration of Bacillus Velez in the bacterial liquid is 0.375×10 9 cfu / ml; the fermentation temperature is 37°C, and the fermentation time is 48h.
[0034]The seed culture fluid that was not inoculated with Bacillus velei JXQ21 was used as a control group, wherein the composition of the seed culture fluid was the same as that of the above-mentioned seed culture medium. Three replicates were set up for each treatment group. The JXQ21 fermentation broth and the seed liquor of the control group were distilled and ex...
Embodiment 3
[0047] Embodiment 3 sensory evaluation sucking test
[0048] Dissolve the fermented samples in 75% ethanol to prepare flavor liquids J1, J2 and J3 (Table 2), and spray them evenly in the processed cut tobacco samples according to appropriate proportions. The sensory evaluation of the samples was carried out by manual rolling, and the shredded tobacco without spices was used as a control for rolling and evaluation. The specific spraying amount of spices is carried out according to 0.1%, 0.3% and 0.5% of the weight of shredded tobacco respectively, and the use value of flavoring microbial fermentation to prepare tobacco spices is objectively evaluated through sensory evaluation. The sensory evaluation was carried out in the evaluation room of Zhengzhou University of Light Industry. According to the cigarette sensory quality evaluation standard GB5606-2005, its use value is judged based on aroma, coordination, irritation, miscellaneous smell, and aftertaste. Seven professional s...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com