CN107236767A - A kind of method that tobacco aromaticss are prepared with aspergillus oryzae ferment carrot - Google Patents

A kind of method that tobacco aromaticss are prepared with aspergillus oryzae ferment carrot Download PDF

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Publication number
CN107236767A
CN107236767A CN201710140826.1A CN201710140826A CN107236767A CN 107236767 A CN107236767 A CN 107236767A CN 201710140826 A CN201710140826 A CN 201710140826A CN 107236767 A CN107236767 A CN 107236767A
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aspergillus oryzae
tobacco aromaticss
carrot
fermentation
spices
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CN201710140826.1A
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Inventor
曾熠程
段焰青
张翼鹏
者为
焦俊
杜刚
李先毅
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China Tobacco Yunnan Industrial Co Ltd
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China Tobacco Yunnan Industrial Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B3/00—Preparing tobacco in the factory
    • A24B3/12—Steaming, curing, or flavouring tobacco
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C12R2001/69—Aspergillus oryzae

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
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  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Mycology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Fats And Perfumes (AREA)
  • Manufacture Of Tobacco Products (AREA)

Abstract

The invention discloses a kind of method that tobacco aromaticss are prepared with aspergillus oryzae ferment carrot.Described aspergillus oryzae strain Classification And Nomenclature is：AspergillusoryzaeYNCA9804, deposit number CCTCC NO：M 2016654.The strain liquid seed is inoculated into the fluid nutrient medium of addition carrot and carries out fermented and cultured, tunning again through filter cleaner, be concentrated under reduced pressure after obtain required tobacco aromaticss.The spices has strong hesperidium taste, is added in cigarette and is smoked panel test, and with abundant cigarette flavor, reduction throat excitant improves the effect of pleasant impression.Used medium of the present invention is simple, and bacterial strain character is stable, be easy to preserve, activate and ferment.Simple production process, operability, normalization and controllability are strong, large-scale industrial production are easy to implement, with good development prospect.

Description

A kind of method that tobacco aromaticss are prepared with aspergillus oryzae ferment carrot
Technical field
The invention belongs to cigarette flavors preparing technical field, a kind of special aspergillus oryzae strain of utilization is specifically related to The method that ferment carrot prepares tobacco aromaticss.
Background technology
In tobacco business, essence and flavoring agent plays decisive role to the taste of cigarette product.Spices, the perfume (or spice) produced now About 85% product is obtained by chemical synthesis process in essence.But the spices synthesized with chemical method is not only synthesized and is relatively stranded Difficult and a large amount of use can impact to health.As the improvement of people's living standards, the demand to tobacco aromaticss tends to In natural, healthy, safety, nutrition and multifunctionality.
Natural essence spices is the fine chemical product of high value, but because raw material is limited, extraction cost is high, is relied solely on Natural perfume material is extracted from natural animal and plant, the demand in cigarette flavors market is much can not meet.Utilize microbial fermentation technology Spices can be prepared or the conversion of spices is carried out, while fragrance product quality is improved, additionally it is possible to save the energy, reduce into This, therefore, scientific and technical personnel are continuously attempted to for rolling up the biological preparation technique of essence spice for cigarette.
Carotenoid is a major class in the widely distributed tetraterpenes compound of nature, and its flavor matter degraded includes Alpha, beta-lonone, dorinone and dihydroactinidiolide etc., because being perhaps spicy feature with relatively low Sensory Threshold Fragrance, this kind of fragrance matter content in natural material is very low, and extraction cost is expensive.In recent years, researchers start The natural degradation by enzyme or microorganism system simulation carotenoid is attempted, to obtain novel fragrance.But the effect of prior art It is still undesirable, it is difficult to meet being actually needed for industrialized production.
Carrot is rich in carotenoid, and every 100 grams of dehydrations carrot contains the carrotene of about 17250 micrograms, with β-class recklessly Based on radish element.It is higher with the fermentative carotenoid acquisition fragrance matter cost of extraction purification, have no that ferment carrot raw material are obtained Take the report of fragrance matter.
Aspergillus oryzae (Aspergillusoryzae) is widely distributed in nature, is the bacterial strain that a class produces complex enzyme, except laying eggs Outside white enzyme, amylase, carbohydrase, cellulase, phytase etc. can be also produced, but use on preparing cigarette with aspergillus oryzae ferment carrot The research of spices, there is not been reported in the prior art.
The content of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of with special aspergillus oryzae strain fermentation Hu trailing plants The method that fore-telling prepares tobacco aromaticss.Products obtained therefrom meets the requirement of natural perfume material, with strong hesperidium fragrance, can be with cigarette perfume shape Into good compatibility.
The purpose of the present invention is achieved by following technical proposals.
Unless otherwise indicated, the percentage employed in the present invention is mass percent.
The present invention has separated a fungal strain YNCA 9804 as test strain from Honghe state, Yunnan Province ageing tobacco leaf, right It has carried out ITS sequence analysis, and qualification result shows that the bacterium belongs to aspergillus, and its Classification And Nomenclature is aspergillus oryzae (Aspergillusoryzae) YNCA 9804, preserving number is CCTCC No：M2016654.
The morphological feature of the bacterial strains of aspergillus oryzae (Aspergillusoryzae) YNCA 9804 of the present invention is：Bacterium colony It is micro- expand, loose powdery, middle pistac, edge white, back side milky；Mycelium is flourishing, and mycelia is rough, has every many Branch；Conidiophore is coarse or has pit, and sporangium is spherical in shape or hemispherical, and spore chain is born on microspore stalk.
The Molecular Identification of the bacterial strains of aspergillus oryzae (Aspergillusoryzae) YNCA 9804 of the present invention is characterized as：Survey Sequence result carries out sequence analysis in GenBank, extracts the sequence of similarity more than 98%, using MEGA6.0 softwares, to lead Domain connection method phylogenetic tree construction, YNCA9804 and strains A spergillusoryzae strain ATCC 42149, which gather, is Cluster, homology is 100%, and it is aspergillus oryzae (Aspergillusoryzae) to identify bacterial strain YNCA9804.
Tobacco aromaticss are prepared using the strain fermentation carrots of the aspergillus oryzae (Aspergillusoryzae) YNCA 9804 Method, comprises the following steps：
(1) aspergillus oryzae strain YNCA 9804 is placed in inclined-plane solid medium and saved backup；
(2) the aspergillus oryzae strain YNCA 9804 saved backup is transferred in liquid seed culture medium, 28 DEG C of trainings on shaking table 24h is supported, rotating speed is 180r/min, obtains aspergillus oryzae seed liquor；Described liquid seed culture medium：NaNO32g/L, K2HPO4 1g/L, MgSO4.7H2O 0.5g/L, KCL 0.5g/L, FeSO4.7H2O 0.01g/L, glucose 20g/L, pH value 6.5 load 250mL conical flasks, 100mL/ bottles, 121 DEG C, 25min sterilizings are standby；
(3) aspergillus oryzae seed liquor obtained by step (2) is taken, by culture volume than carrying out liquid in 1% access 50L fermentation tanks Culture, while adding carrot meal, 50L fermentation tank constant volumes 30L than 1%~20% by culture volume；Described culture medium： NaNO31g/L, K2HPO40.5g/L, MgSO4.7H2O 0.1g/L, KCL 0.1g/L, glucose 5g/L, pH value 6.5；Culture control Condition：25~40 DEG C of temperature, ventilation ratio 0.1~10, tank pressure：0.03~0.08MPa, DO >=20%, stir speed (S.S.) 120~ 400r/min, fermentation time 48h~192h；
(4) filter cleaner after the completion of fermenting, supernatant is concentrated under reduced pressure, required tobacco aromaticss are produced.
Further, to prevent spices from going bad, propane diols is added by the 5% of tobacco aromaticss weight.
Inclined-plane solid medium described in step (1) is：Potato 200g/L, glucose 20g/L, agar 20g/L, pH 6.5,121 DEG C of value, 25min sterilizings, being cooled to 60 DEG C, to be down flat plate standby.
Compared with prior art, the present invention has advantages below：
(1) tobacco aromaticss are prepared with aspergillus oryzae ferment carrot powder first, determined through sensory evaluating smoking, gained spices has rich Rich cigarette perfume, increases the effect of cigarette sweet fruity.
(2) tobacco aromaticss obtained via the ferment carrots of aspergillus oryzae strain YNCA 9804, with strong fruit flavor；Should Spices, which is added in cigarette, is smoked panel test, and as a result shows that perfume quantity is more sufficient, and sweet tea rhythm Ganfeng is rich, the miscellaneous gas of region, and throat relaxes Adaptive increase, pleasant impression is more comfortable, and oral cavity convergence is stronger.
(3) low in raw material price of the present invention, abundance；Used medium is simple, bacterial strain character is stable, be easy to preserve, Activation and fermentation.
(4) simple production process, operability, normalization and controllability are strong, are easy to implement large-scale industrial production, have Good development prospect.
The explanation of preservation biomaterial
The bacterial strain of the present invention, on November 20th, 2016, is preserved in China typical culture collection center (CCTCC), The centre address：In Bayi Road Luo Jia Shan Wuhan University of wuchang, wuhan area of Hubei China province, the strain classification is named as：Meter Qu Mould (Aspergillusoryzae) YNCA9804, deposit number CCTCC NO：M 2016654.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, by the following examples and experiment number According to the present invention is described in further detail.It should be appreciated that specific embodiment described herein is only to explain this hair It is bright, it is not limited to the technical solution.
Embodiment 1
(1) bacterial strains of aspergillus oryzae YNCA 9804 (CCTCC M 2016654) for being stored in solid slope are transferred to liquid strain In sub- culture medium, 28 DEG C of culture 24h on shaking table, rotating speed is 180r/min.
Inclined-plane solid medium：Potato (peeling) 200g/L, glucose 20g/L, agar 20g/L, pH value 6.5.121 DEG C, 25min sterilizings, it is standby that 60 DEG C of cooling cause is down flat plate.
Liquid seed culture medium：NaNO32g/L, K2HPO41g/L, MgSO4.7H2O 0.5g/L, KCL 0.5g/L, FeSO4.7H2O 0.01g/L, glucose 20g/L, pH value 6.5.Load 250mL conical flasks, 100mL/ bottles, 121 DEG C, 25min goes out Bacterium is standby.
(2) step (1) culture is grown into 6 bottles of 9804 seed liquors of aspergillus oryzae YNCA, 50L fermentation tanks is accessed by 1% (v/v) Middle carry out Liquid Culture, 50L seeding tank constant volumes 30L.The inventory ratio of carrot meal is 5% (w/v).
Culture medium：NaNO31g/L, K2HPO40.5g/L, MgSO4.7H2O 0.1g/L, KCL 0.1g/L, glucose 5g/L, PH value 6.5.
(3) control condition is cultivated：32 DEG C of temperature, ventilation ratio 1 (v/v), tank pressure：0.03MPa, DO >=20%, stir speed (S.S.) 120r/min, fermentation time 72h.
(4) filter cleaner after the completion of fermenting, supernatant is concentrated under reduced pressure, fermentation tobacco aromaticss are produced.
(5) expert's product inhale result：With plus compared with fermentation spices cigarette perfume quantity is not more sufficient, sweet tea rhythm Ganfeng is rich, place Property miscellaneous gas it is few, throat comfortableness increase, pleasant impression is more comfortable, and oral cavity convergence is stronger.
Embodiment 2
Embodiment 1 is repeated, there is following difference：
(2) culture medium：The ingredient proportion of carrot meal is 1% (w/v).
(3) control condition is cultivated：30 DEG C of temperature, fermentation time 48h.
(4) to prevent from going bad, by 5% addition propane diols of fermentation gained spices weight.
(5) expert's product inhale result：With plus compared with fermentation spices cigarette cigarette perfume is not enriched, fruit sweet fragrance is protruded, and excitant subtracts It is few.
Embodiment 3
Embodiment 1 is repeated, there is following difference：
(2) culture medium：The ingredient proportion of carrot meal is 2% (w/v).
(3) control condition is cultivated：32 DEG C of temperature, fermentation time 48h.
(4) to prevent from going bad, by 5% addition propane diols of fermentation gained spices weight.
(5) expert's product inhale result：With plus compared with fermentation spices cigarette cigarette perfume is not enriched, increase fruit sweet fragrance, excitant subtracts It is few, improve pleasant impression.
Embodiment 4
Embodiment 1 is repeated, there is following difference：
(2) culture medium：The ingredient proportion of carrot meal is 8% (w/v).
(3) control condition is cultivated：38 DEG C of temperature, fermentation time 96h.
(4) to prevent from going bad, by 5% addition propane diols of fermentation gained spices weight.
(5) expert's product inhale result：With plus compared with fermentation spices cigarette cigarette perfume is not enriched, increase fruit sweet fragrance, excitant subtracts It is few, improve pleasant impression.
Embodiment 5
Embodiment 1 is repeated, there is following difference：
(2) culture medium：The ingredient proportion of carrot meal is 10% (w/v).
(3) control condition is cultivated：32 DEG C of temperature, fermentation time 96h.
(4) to prevent from going bad, by 5% addition propane diols of fermentation gained spices weight.
(5) expert's product inhale result：With plus compared with fermentation spices cigarette cigarette perfume is not enriched, fruit sweet fragrance is protruded, and excitant subtracts It is few, improve pleasant impression.
Embodiment 6
Embodiment 1 is repeated, there is following difference：
(2) culture medium：The ingredient proportion of carrot meal is 15% (w/v).
(3) control condition is cultivated：32 DEG C of temperature, fermentation time 120h.
(4) to prevent from going bad, by 5% addition propane diols of fermentation gained spices weight.
(5) expert's product inhale result：With plus compared with fermentation spices cigarette cigarette perfume is not enriched, increase fruit sweet fragrance, excitant subtracts It is few, improve pleasant impression.
Embodiment 7
Embodiment 1 is repeated, there is following difference：
(2) culture medium：The ingredient proportion of carrot meal is 20% (w/v).
(3) control condition is cultivated：32 DEG C of temperature, fermentation time 144h.
(4) to prevent from going bad, by 5% addition propane diols of fermentation gained spices weight.
(5) expert's product inhale result：With plus compared with fermentation spices cigarette cigarette perfume is not enriched, increase fruit sweet fragrance, excitant subtracts It is few, improve pleasant impression.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention Any modification, equivalent substitution and change made within refreshing and principle etc., should be included in the scope of the protection.

Claims (3)

1. a kind of method that tobacco aromaticss are prepared with aspergillus oryzae ferment carrot, it is characterised in that comprise the following steps：
(1) by aspergillus oryzae strain CCTCC：M2016654 is placed in inclined-plane solid medium and saved backup；
(2) by the aspergillus oryzae strain CCTCC saved backup：M2016654 is transferred in liquid seed culture medium, 28 DEG C on shaking table 24h is cultivated, rotating speed is 180r/min, obtains aspergillus oryzae seed liquor；Described liquid seed culture medium：NaNO32g/L, K2HPO4 1g/L, MgSO4.7H2O 0.5g/L, KCL 0.5g/L, FeSO4.7H2O 0.01g/L, glucose 20g/L, pH value 6.5 load 250mL conical flasks, 100mL/ bottles, 121 DEG C, 25min sterilizings are standby；
(3) aspergillus oryzae seed liquor obtained by step (2) is taken, by culture volume than carrying out liquid training in 1% access 50L fermentation tanks Support, while adding carrot meal, 50L fermentation tank constant volumes 30L than 1%~20% by culture volume；Described culture medium：NaNO3 1g/L, K2HPO40.5g/L, MgSO4.7H2O 0.1g/L, KCL 0.1g/L, glucose 5g/L, pH value 6.5；Cultivate control strip Part：25~40 DEG C of temperature, ventilation ratio 0.1~10, tank pressure：0.03~0.08MPa, DO >=20%, 120~400r/ of stir speed (S.S.) Min, fermentation time 48h~192h；
(4) filter cleaner after the completion of fermenting, supernatant is concentrated under reduced pressure, required tobacco aromaticss are produced.
2. preparation method according to claim 1, it is characterised in that：To prevent spices from going bad, by tobacco aromaticss weight 5% addition propane diols.
3. preparation method according to claim 1, it is characterised in that：Inclined-plane solid medium described in step (1) is： Potato 200g/L, glucose 20g/L, agar 20g/L, 6.5,121 DEG C of pH value, 25min sterilizings, being cooled to 60 DEG C, to be down flat plate standby With.
CN201710140826.1A 2017-03-10 2017-03-10 A kind of method that tobacco aromaticss are prepared with aspergillus oryzae ferment carrot Pending CN107236767A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1899140A (en) * 2006-07-04 2007-01-24 云南瑞升烟草技术（集团）有限公司 Perfume for tobacco and its preparing method
CN106434359A (en) * 2016-04-18 2017-02-22 云南中烟工业有限责任公司 Trichoderma aureoviride strain and method for preparing fig cigarette flavor with same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1899140A (en) * 2006-07-04 2007-01-24 云南瑞升烟草技术（集团）有限公司 Perfume for tobacco and its preparing method
CN106434359A (en) * 2016-04-18 2017-02-22 云南中烟工业有限责任公司 Trichoderma aureoviride strain and method for preparing fig cigarette flavor with same

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Application publication date: 20171010