Process Optimization of Microbe-Enzyme Synergy Fermentation of Low-grade Tobacco Leaves and Impact on Aroma Components

LIU Yuanshang; WU Pan; ZHAO Yifan; DONG Lu; QU Lili; TIAN Shu; XU Chunping

doi:10.15933/j.cnki.1004-3268.2025.10.017

Abstract：To improve the quality and usability of low-grade tobacco leaves,aroma-producing yeast(Y8-12)and different biological enzyme preparations were used to co-ferment low-grade tobacco leaves,and the best combination of microbe-enzyme preparations that could significantly improve the quality of tobacco leaves was screened.Subsequently,based on the degree of quality improvement,fermentation parameters were systematically optimized using single factor experiments combined with response surface methodology.Finally,changes in chemical composition and sensory quality before and after fermentation under optimal conditions were comparatively analyzed.The results showed that different biological enzyme preparations combined with aroma-producing yeast fermentation could effectively improve the quality of tobacco leaves.Among them,the G4 group composed of cellulase+pectinase+hemicellulase+lipase+aroma-producing yeast had the most obvious improvement effect,its quality improvement degree reached 0.94,and the content of total volatile aroma components increased to 197.57 μg/g.Through the response surface optimization combined with the actual production operation,the optimum process conditions were determined as follows:Fermentation time 4 d,fermaentation temperature 37℃,enzyme addition 0.4％.Under these conditions,the quality improvement degree increased to 1.15.After fermentation,the reducing sugar,chlorine and total sugar contents increased by 18.28％,-13.33％and 9.62％,respectively.The content of characteristic aroma substances such as phenylethanol,4-oxo-isophorone,geranylacetone,megastigmatrienone and phenethyl acetate were increased significantly.In summary,microbe-enzyme synergistic fermentation under suitable conditions offers a rapid and effective strategy for improving low-grade tobacco leaves and provides a reference for microbial applications in the tobacco industry.