DOI: 10.12187/2025.04.009
Isolation and identification of an aroma-producing yeast strain and its application in fermentation of low-grade tobacco leaves
SONG Lili
SU Piao
ZHANG Yujing
WEI Tao
Abstract：Aroma-producing microorganisms were isolated from high-temperature Daqu,followed by morphological observation,molecular biological identification,and growth profile analysis.A highly aroma-producing strain JQ-3 was identified as Cyberlindnera jadinii.The optimal growth conditions were 30℃,initial pH value 5,and shaking speed 180 r/min,under which the maximum cell density was achieved.After 24 h fermentation of low-grade tobacco leaves,the number of aroma components increased from 26 to 43,primarily alcohols,ketones,and esters,with concentrations 12.75-fold,2.25-fold,and 4.29-fold higher than those in the control group.Key aroma components,including phenyl ethanol,solanone,megastigmatrienone,and dihydroactinidiolide,showed significant increases.Compared to the control group,cigarettes supplemented with extracts from fermented low-grade tobacco leaves exhibited improved aroma quality,increased aroma intensity,a fuller aroma profile,enhanced coordination,and elevated sensory quality.
Keywords：aroma-producing yeastidentificationlow-grade tobacco leavesaroma componentfermentation
Publication Date：2025-08-15
Online Publishing Date：2025-08-19(First online date of this platform, not the publication date of the document)
Pages：9( 77-85 )