[烟叶成熟过程中优势及增香微生物的鉴定]
[Identification of dominant and fragrance-enhancing microorganisms of tobacco leaves during ripening].
作者信息
Zhao Mingqin, Liu Yun, Li Fangfang, Wang Baoxiang, Liu Guoshun
机构信息
Tobacco College of Henan Agricultural University, Zhengzhou 450002, China.
出版信息
Wei Sheng Wu Xue Bao. 2009 May;49(5):624-30.
OBJECTIVE
We screened dominating microbial species isolated from aging flue-cured tobacco and studied their aroma improving effect.
METHODS
Total DNA of microorganisms from the fermentation flue-cured tobacco surface of NC89, ZhongYan 100 and ZhongYan 101 were extracted. Under the PCR-DGGE, the diversity of microorganisms on fermentation tobacco leaves were studied and dominating microbial species were screened. We further studied the influence of dominating microbial species on the content of aroma components of the fermentation flue-cured tobacco.
RESULTS
- By using DGGE analysis, there were 5 dominant bands A, B, C, D and E in all tobacco leaves samples of the three varieties; In further studies, five dominant DGGE bands were isolated, cloned and sequenced. From them we screened a dominant microorganism. 2) The content of most aroma components in tobacco leaves increased when they were sprayed with the dominant microorganism, comparing with the control.
CONCLUSION
The dominant microorganism can improve the flavor of tobacco leaves during ripening.
目的
筛选从陈化烤烟中分离出的优势微生物菌种，并研究其对香气的改善作用。
方法
提取NC89、中烟100和中烟101发酵烤烟表面微生物的总DNA。在PCR-DGGE条件下，研究发酵烟叶上微生物的多样性，筛选优势微生物菌种。进一步研究优势微生物菌种对发酵烤烟香气成分含量的影响。
结果
1）通过DGGE分析，三个品种的所有烟叶样品中均有5条优势条带A、B、C、D和E；在进一步研究中，分离、克隆并测序了5条DGGE优势条带。从中筛选出一种优势微生物。2）与对照相比，用优势微生物喷洒烟叶后，大多数香气成分的含量增加。
结论
优势微生物可改善烟叶成熟过程中的风味。
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