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【目的】筛选定位出陈化烤烟表面优势微生物,研究其增香效应。【方法】以NC89、中烟100、中烟101三个烤烟品种烟叶为材料,提取烟叶表面微生物总DNA,通过PCR-DGGE技术研究烟叶表面微生物的多样性,筛选定位出优势增质菌。采用恒温恒湿发酵条件研究优势增质菌对发酵烤烟烟叶中香气物质含量的影响。【结果】(1)根据PCR-DGGE图谱显示,3个烤烟品种在不同陈化时期有A、B、C、D、E五条共有的条带;通过进一步的聚类分析、序列测定和Blast分析,筛选定位出一株可培养的优势菌株,巨大芽孢杆菌。(2)经过添加优势增质菌处理后的发酵烟叶中大多数香气成分含量与其对照相比表现为增加趋势,从而验证了优势菌株的增香效应。【结论】由PCR-DGGE技术筛选定位出的陈化烟叶表面优势增质菌,对陈化烤烟具有较为明显的增香效应,为进一步工业化生产和应用提供了理论依据和技术支撑。
【Objective】 The objective of this study was to screen and identify the dominant microorganisms on the surface of aged flue-cured tobacco and to study their synergistic effect. 【Method】 The total DNA of tobacco was extracted from tobacco leaves of three tobacco varieties NC89, Zhongyan 100 and Zhongyan 101, and the diversity of microorganisms on the surface of tobacco was studied by PCR-DGGE and the dominant bacteria were screened and identified. Effect of Superior Bacteria on the Content of Aroma Components in Fermented Flue - cured Tobacco Leaves by Constant Temperature and Humidity Fermentation Conditions. 【Result】 (1) According to the PCR-DGGE analysis, three flue-cured tobacco cultivars shared five bands A, B, C, D and E at different stages of aging. Through further cluster analysis, sequence analysis and Blast analysis , Screening and locating a dominant strain that can be cultured, Bacillus megaterium. (2) The contents of most aroma components in the fermented tobacco leaves after the addition of the enhanced bacteria increased compared with the control, which proves the fragrant effect of the dominant strains. 【Conclusion】 The result of PCR-DGGE screening showed that the dominant bacteria on the surface of aged tobacco had obvious syringicidal effect on aged flue-cured tobacco, which provided theoretical basis and technical support for further industrialized production and application.