DOI: 10.12187/2024.04.012
Screening of an aroma-producing microorganism in Baijiu Daqu and its application on improving the quality of reconstituted tobacco extract
WU Shijie
FU Qiujuan
XIN Qi
YU Xiaomei
DU Yongmei
ZHANG Peng
LIU Hongbin
GAO Liwei
Abstract：Microorganisms able to produce aroma from nutrients in reconstituted tobacco extract were screened from Guangxi's unique aroma-type Baijiu Daqu in order to address the issue of low aroma quality of reconstituted tobacco extract.With morphological and molecular biology approaches,the best aroma-producing microbe was then identi-fied,the cultivation and fermentation conditions were optimized and the material basis for scent improvement was investigated using GC-MS technology.The sensory analysis method was used to assess the aroma-enhancing effect.According to the findings,strain Y-1 improved the extract's aroma the most and showed the greatest capacity to utilize soluble sugar and protein in the reconstituted tobacco extract.It was identified that Y-1 was Pichia kudriavzevii,and after fermentation under the cultivation of 25℃,pH=5,and 80％concentration in reconstituted tobacco extract for 24 hours,it could significantly improve the contents of volatile aroma substances in the extract,with esters,ketones,alcohols,and acids increasing by 2.31-fold,12.15-fold,0.66-fold and 2.74-fold,respectively.In addition,16 new volatile aroma components were detected after fermentation.When the fermented extract containing Y-1 was added to reconstituted tobacco leaves,it significantly enhanced the fruity,sweet aroma and aroma layering,improving the smoking quality.
Keywords：Baijiu Daquaroma-producing microorganismPichia kudriavzeviireconstituted tobacco extractflavor
Publication Date：2024-08-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 89-96,117 )