关键词: 解淀粉芽孢杆菌, 复合菌种, 烟叶发酵, 感官分析, 蛋白酶活力, GC-MS, 风味分析

Abstract: In order to study the effect of the mixed fermentation of strains on the quality of tobacco leaves,the artificial controlled fermentation of Dalihongda CL314 tobacco leaves was carried out by using the mixed starter of Bacillus amylolyticus GUHP86 and GZU03,and the fermentation process was explored.The changes of flavor substances before and after fermentation were detected by GC-MS.On the basis of single factor and Plackett-Burman experiment,the central composite design response surface method was used to explore the fermentation conditions,and the best fermentation process was obtained.The optimum fermentation conditions were inoculum amount of 24.0%,glucose addition amount of 1.20%,moisture content of 40%,compound ratio(GZU03∶GUHP86) of 1∶1 and soybean protein addition amount of 1.00%.GC-MS analysis showed that the relative content of nicotine decreased by 6.84 percentage points due to the metabolism of Bacillus amylolyticus in the fermented tobacco leaves,and the relative content of many aroma substances such as isobutyl isobutyrate,linalool,β-Damascus ketone and β-ionone increased.The results showed that the quality of tobacco leaves was significantly improved by the compound fermentation compared with the single fermentation and natural fermentation.It can be seen that mixed fermentation of tobacco leaves could shorten the fermentation time,improve the protease activity and sensory quality of tobacco leaves.

Key words: Bacillus amyloliquefaciens, Compound strain, Tobacco fermentation, Sensory analysis, Protease activity, GC-MS, Flavor analysis