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

Active Publication Date: 2019-12-27
JILIN TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the control of tar content is usually accompanied by the reduction of tobacco flavor substances, and the smoking power of tobacco leaves is also affected accordingly

Method used

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  • Bacillus velezensis and application of bacillus velezensis in preparation of tobacco flavor
  • Bacillus velezensis and application of bacillus velezensis in preparation of tobacco flavor
  • Bacillus velezensis and application of bacillus velezensis in preparation of tobacco flavor

Examples

Experimental program
Comparison scheme
Effect test

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...

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Abstract

The invention relates to the technical field of microorganisms, and in particular relates to a bacillus velezensis and an application of the bacillus velezensis in preparation of a tobacco flavor. Thebacillus velezensis JXQ21 provided by the invention has a preservation number of CGMCC NO.17833. The content of flavor substances such as esters, ketones, alcohols, phenols, hydrocarbons, and aldehydes in the tobacco flavor obtained by fermentation of a tobacco extract by the bacillus velezensis JXQ21 is obviously increased, and the flavor has good compatibility with tobacco, and can soften tobacco smoke and improve the smoking taste of cigarettes.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a bacillus velei and its application in the preparation of tobacco spices. Background technique [0002] With the promotion of "tar reduction and harm reduction", the tobacco industry must control the tar content while pursuing quality. However, the control of tar content is usually accompanied by the reduction of tobacco aroma substances, and the smoking power of tobacco leaves is also affected accordingly. At present, there are many measures to improve the aroma quality and smoking quality of tobacco leaves, mainly including variety selection, improvement of cultivation techniques, etc., but adding flavors and ingredients is still the mainstream. Flavoring of tobacco leaves can supplement the pleasant aroma, give unique characteristic aroma, and coordinate the aroma, so that there are several combinations of aromas of different types and different grades of tobacco leaves and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P1/04C11B9/00C12R1/07
CPCC11B9/0003C12P1/04C12N1/205C12R2001/07
Inventor 李元实马林朴永革黄飞朱春阳宋明燮李锋李河霖李宝志任瑞冰陈明付祺张文龙郭怀青
Owner JILIN TOBACCO IND
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