庹有朋¹，王 刚^1*，段旺军²，杨 杰²，万玉军¹，李南臻¹，罗丽娟¹

（1.四川省食品发酵工业研究设计院，四川成都 611130；2.四川中烟工业有限责任公司，四川成都 610011）

摘要：通过对发酵1-2年的烟叶进行高通量测序，分析烟叶中微生物，同时对其表面优势微生物正对性分离，筛选出22株优势株菌株，添加入烟叶发酵中，控制烟叶发酵醇化条件，对发酵醇化的烟叶进行感官评吸与分析检测。结果 表 明 ，添 加 了 Enterobacter hormaechei strain C4、Enterobacter hormaechei subsp. steigerwaltii strain 34998、Peanibacillus polymyxa strain HY96- 2、Bacillus licheniformis strain MER TA 88、Bacillus licheniformis strain POTC的五株菌株的烟叶，在发酵前1个月控制为37 ℃，55%湿度，后阶段保持23 ℃，45%湿度的发酵条件下，发酵7个月，达到了现有发酵技术发酵3年的效果，起到了增香提质的作用。在烟叶的理化指标以及高通量检测方面也显示，微生物对烟叶的品质提升起到了主导作用。

关键词：烟叶发酵醇化；微生物筛选鉴定；发酵控制；感官评吸；理化检测；高通量检测

中图分类号：TS44⁺4   文献标识码：A   文章编号：1674-506X（2020）02-0069-0007

Research on Fermentation of Flue-cured Tobacco by Biotechnology

TUO You-peng¹, WANG Gang^1*, DUAN Wang-jun², YANG Jie², WAN Yun-jun¹, LI Nan-zheng¹, LUO Li-juan¹

（1.Sichuan Food Fermentation Industry Research and Design Institute, Chengdu Sichuan 611130, China;

2.China Tobacco Sichuan Industrial Co., Ltd., Chengdu Sichuan 610011, China）

Abstract：We performed high-throughput sequencing of tobacco fermented for 1-2 years. The diversity analysis of microorganisms in tobacco leaves was also conducted as well as separation and purification of the dominant microorganisms on the surface of tobacco. 22 dominant strains were selected and added to the tobacco fermentation to control the conditions of tobacco fermentation alcoholization. Sensory evaluation and detection of fermented alcoholized tobacco leaf were carried out. The results showed that the tobacco leaves with five strains of Enterobacter hormaechei strain C4, Enterobacter hormaechei subsp. steigerwaltii strain 34998, Peanibacillus polymyxa strain HY96-2, Bacillus licheniformis strain MER TA 88 and Bacillus licheniformis strain POTC were fermented for 7 months under the condition of 37 ℃, 55% humidit, 23 ℃ and 45% humidity in the later stage under the condition of 1 month before fermentation Achieved the effect of fermentation technology for 3 years. At the same time, aroma quantity and aroma volume were improved, degree of proficiency was modified, irritation is medium with no miscellanies gas but green aftertaste. Microbes also played a leading role in improving the quality of tobacco leaves in the physical and chemical indicators of tobacco leaves and high-throughput detection.

Keywords：tobacco leaf fermentation; microbial screening and identification; fermentation control; sensory evaluation; physical and chemical detection; high-throughput test

doi：10.3969/j.issn.1674-506X.2020.02-012

收稿日期：2019-08-01

基金项目：生物发酵技术在卷烟增香提质关键技术的研究及应用项目（项目编号：QF-2018-000084）；四川烤烟增香提质主导微生物选育及培养条件优化（项目编号：2018RZ0062）

作者简介：庹有朋（1992-），男，在读硕士研究生。研究方向：烟叶发酵醇化机理。

*通讯作者

引文格式：庹有朋,王刚,段旺军,等.利用生物技术对烤烟发酵的研究[J].食品与发酵科技,2020,56(2):69-75.