关键词: 休止细胞发酵, 贝莱斯芽孢杆菌, 烟梗, 致香成分, 固体发酵, 纤维素, 卷烟加香

Abstract: In order to improve the sensory smoking quality of tobacco stem extract, the resting cell microbial fermentation technology was used to study the ability of Bacillus velezensis HF-09 to degrade tobacco stem cellulose into sugar and the characteristics of its directional transformation to produce aroma. The results showed that after 10 days of the solid fermentation of Hongda tobacco stem (C3F),the degradation rates of the cellulose and hemicellulose were 18.98% and 30.32%,respectively,while the total sugar and reducing sugar content increase rates were 20.10% and 21.39%,respectively.After the conventional fermentation and the resting cell fermentation treatment using strain HF-09,the total sugar content increased by 8.61% and 47.18%,and the reducing sugar content increased by 6.11% and 38.80%.Resting cell fermentation could significantly increase the content of myristic acid,pentadecanoic acid,hexadecanoic acid and methyl palmitate of the tobacco stem extract,and the increase rates were 442.64%,248.40%,165.50%,153.64%.The bacterium had the ability to efficiently degrade tobacco stem cellulose into sugar under mild conditions.At the same time, the strain HF-09 resting cell fermentation process had higher conversion efficiency and aroma generation rate, more metabolic specificity, suitable for high-quality tobacco stem extract treatment, and had potential application prospects.

Key words: Resting cell fermentation, Bacillus velezensis, Tobacco stem, Aroma components, Solid fermentation, Cellulose, Tobacco flavoring