Effects of cigar leaves fermentation by Bacillus licheniformis on aroma components formation

doi:10.14088/j.cnki.issn0439-8114.2023.07.019

Abstract

Abstract: CX-014 cigar leaves as raw materials were used to study the effects of nutrients and Bacillus licheniformis on the aroma components production efficiency and the quality of cigar leaves. The results showed that the nutrient formula obtained by orthogonal optimization experiments was 3.0% glucose, 0.6% glutamate and 0.6% diammonium phosphate. The total content of aroma substances fermented by 7 d with added nutrient （test group） reached 635.2 μg/g, which was 16.4% higher than that of the natural fermentation. The carotenoid transformation products, phenylalanine transformation products and brown reaction products increased by 38.2%, 159.6% and 75.9% compared with natural fermentation, respectively. Then, the test group inoculated with Bacillus licheniformis （2×10⁸CFU/g, optimized group） had been fermented for 7 days. Compared with the test group, the total content of aroma substances was 791.6 μg/g, which was increased by 24.6%; the content of carotenoid transformation products （63.3 μg/g） and the brown reaction products （25.2 μg/g） was increased by 45.9% and 27.9%, respectively.

Key words: cigar leaves, Bacillus licheniformis, orthogonal optimization, nutrient, aroma components

CLC Number:

TS453

HU Lu-lu, SONG Wen, YU Jun, YANG Chun-lei, WANG Zhi, CHEN Xiong. Effects of cigar leaves fermentation by Bacillus licheniformis on aroma components formation[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(7): 107-112.

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