Advances in microbial research in tobacco fermentation

It is a well-known fact that smoking is harmful to healthChina is one of the world's largest tobacco production and consumption countries, tobacco brings great economic benefits, but also to human health has caused a great threatSmokers mainly smoke tobacco combustion produced by the smoke, tobacco by high temperature combustion of the smoke emissions contain a large number of harmful substances such as nicotine, nitrosamine (TSNA) and tarMost of the harmful substances released by burning tobacco are produced by the burning of proteins, carbohydrates, etcin tobacco, which not only harms health, but also affects the quality of cigarettesReducing the harmful substances produced by cigarette burning and improving the quality of cigarettes are the hot spots and problems that the tobacco industry has paid extensive attention toThe study found that tobacco leaves contain micro-organisms that degrade the toxic substances that produce harmful substances in tobacco, such as these microorganisms to be used effectively to break down the macromolecular substances in tobacco, thereby promoting changes in the chemical composition and physical properties of tobacco, reducing the harmful substances produced by cigarettes, can increase the availability of cigarettes and the safety of smoking"style"text-align: center;"img src""alt""alt"""microbial advances in tobacco fermentation" title","first, type of microorganisms in tobaccomicroorganisms are widely present and diverse in tobacco, and the earliest Found large numbers of bacteria and fungi from tobacco leaves, etc., and large amounts of spores and mold, and the earliest Tamayo and others isolated the dominant strains of Bacillus spores and cocci from Spanish tobacco leavesGarner et alisolated bacteria and yeast from the white rib smoke, and the bacteria obtained mainly were bacillus, but the number of yeasts was lower than that of bacteriaHan Jinfeng and other research found that the microbial group in tobacco leaves mainly includebacteria, line-and-line bacteria and mold three categories, the microbial content is generally 50,000 to 80,000 / gRojiaki et als5 isolated 4 dominant strains from tobacco leaves, all of which were BacillaceaQiu Liyou and others analyzed the number and type of 10 tobacco-like leaf-faced microorganisms at different ages of 3 kinds of tobacco, and found that in tobacco-leaf microbial fermentation, bacteria spores belong to the dominant flora, while the number of line-and-line bacteria and mold is smallZhu Daheng and others found that after re-roasting the tobacco leaf surface microorganisms in bacillus and Clostridium genus as the dominant bacteria, but the total number of bacteria gradually decreased Lei Liping and others observed and counted the bacterial colonies of 8 white rib smoke varieties, and found that the color and morphology of the colonies varied greatly depending on the different tobacco varieties Wang Ge and others isolated yeast from naturally fermented tobacco leaves Ruiz Gutierrez et al isolated a strain that degrades niacin from the surface of the dry tobacco leaf and has been identified as Enterobacter the dynamic change of microorganisms in tobacco fermentation in the tobacco fermentation process, the number and type of microorganisms on the surface of tobacco leaves are constantly changing, and different changes are produced with different fermentation conditions and fermentation time For dark open flame smoke, the number of bacteria in the tobacco leaves increases first and then decreases slowly Studies by Chen Fuxing and others have shown that tobacco fermentation is complete with small amounts of bacteria, line-and-line bacteria and mold in the tobacco leaves English and other studies have found that in high temperature and high humidity and other conditions of fermentation of tobacco leaves in the micro-organisms are prone to tobacco leaves decay, and reduce the aroma of tobacco leaves Ray F Dawson et al have found that the slow growth of thermophilic sexbacteria in low-humidity alcoholized smoke promotes the aroma of tobacco leaves Miyake and others found that the fermentation process in the smoke infarction of the microorganism stalks also have some changes the fermentation mechanism of microorganisms in tobacco tobacco fermentation is a preliminary processing method for the cigarette industry to improve product quality, and it is also an extremely important link in cigarette processing The chemical composition of tobacco leaves has changed greatly after fermentation, the quality of tobacco has improved, aromahastly revealed, and increased availability and snorting Tobacco fermentation can be divided into natural fermentation and artificial fermentation Natural fermentation refers to the chemical dified tobacco leaves in the natural environment, so that tobacco leaves more in line with the standard of smoking Natural fermentation methods are used more in Europe and America and Yunnan in China Artificial fermentation refers to fermentation in a specific fermentation chamber, fermentation chamber can set specific temperature and humidity and other environmental indicators, tobacco leaves in the fermentation chamber to accelerate the growth of the quality of the snorting Artificial fermentation methods are also used more often in Eastern Europe and China Researchers at home and abroad have done a lot of research on the role of microorganisms in tobacco fermentation First, Suchsland studied the microbes in cigar saucy cigars and suggested that tobacco fermentation was caused by microbial activity Later, Reid also found that in cigar fermentation, the number of microorganisms increased dramatically, amplified to 10 to 100 times the original, and positively correlated with enzyme activity, and therefore also believed that microorganisms play an important role in tobacco fermentation Susumu and others isolated the bacterially degraded nicotine-N'-oxides from the tobacco leaves, indicating that microorganisms have the effect of degradation of niacin Yu Yongmao and other use of microbial enzymes to accelerate the low-level tobacco fermentation to achieve certain results, can increase the tobacco leaf reduced sugar content, reduce protein content Through the study of enzyme activity, microbial number and population dynamics in tobacco leaf in different periods of tobacco fermentation, Han Jinfeng and others proved that enzyme activity and microorganisms in tobacco leaves play a role in the fermentation of tobacco leaves, and made preliminary results in using the dominant flora of tobacco leaves to promote tobacco fermentation, shorten fermentation time, improve tobacco leaf quality and reduce harmful substances at present, the mechanism of microbial action in tobacco fermentation is not clear, but in the tobacco fermentation process, there are oxidation, microbial action and enzyme action, three kinds of action complemented by the combination of tobacco leaves to produce a comprehensive effect on the internal chemicals, so that macromolecule compounds without aroma characteristics such as protein oxidation and decomposition, and make small molecular compounds with aroma characteristics such as volatile acids, volatile pyridorides and various volatile aromatic substances can be combined the application of microorganisms in tobacco fermentation 1, microbial fermentation degradation of harmful components in tobacco nicotine, nitrosamine (TSNA) and tar are the main harmful substances in tobacco As concerns grow about health, the tobacco industry is increasingly working to reduce the amount of nicotine, nitrosamines and tar in tobacco Zhang Yuling and others found that microorganisms can be able to break down harmful substances in tobacco leaves, especially nicotine and nitrosamines Microbes degrade alkaloids in tobacco into different products by different biochemical metabolic methods, and the ability of microorganisms to degrade nicotine is related to strains Marin and other use of microbial fermentation tobacco leaves, so that the protein in tobacco leaves greatly reduced, tar content decreased by 26.01 percent, HCN in smoke decreased by 76.19 percent, NO decreased by 71.43 percent, CO decreased by 42.33 percent Song Peng's research found that a large number of beneficial microorganisms in tobacco fermentation can inhibit the growth of harmful microorganisms that cause TSNA accumulation in tobacco leaves and reduce the precursor substances that form TSNA In industrial production, foreign tobacco companies use pseudomonas putids to degrade tobacco, resulting in a significant reduction in the level of nicotine in tobacco leaves PM reported that tobacco by microbial fermentation, smoke in the 35 harmful ingredients content is greatly reduced 2, microbial fermentation to improve tobacco quality microbes through growth and reproduction can effectively degrade carbohydrates and proteins in tobacco, and will make some harmful ingredients in tobacco to accelerate the decomposition, and then form some beneficial small molecular substances, in order to change the tobacco composition, improve the quality of cigarettes Tamayo and other use of microbial agent to treat tobacco leaves, improve the quality of tobacco leaves, promote the aroma of tobacco leaves better Henri and others used microbiotics to treat tobacco infarctions, increasing the content of their volatiles Chinese tobacco workers have also carried out a series of studies on tobacco fermentation, with the goal of improving the quality of tobacco leaves, and collected, isolated and identified microorganisms on the surface of tobacco leaves during fermentation Han Jinfeng and so on isolated 2 kinds of dominant bacteria from tobacco leaves and formulated them into biological preparations for the fermentation of tobacco leaves, the results showed that the change of tobacco leaf chemical composition accelerated and the quality of smoking improved Chen Fuxing and other isolated from the fermented tobacco leaves identified 4 spore bacteria, with these species of bacteria liquid treatment tobacco leaves, effectively improve the quality and aroma of tobacco leaves Luojiaji and other optimization of 4 kinds of dominant bacteria, the bacteria liquid is added to cigarette silk fermentation, the results show that after fermentation can make low-grade cigarettes improve grade, and the bacteria liquid applied to the tobacco leaves on fermentation, found that it has obvious tobacco aroma, color improvement, fermentation time shortened Zhao Mingqin and other use of flavor ingenus and microbial enzyme seismost, after treatment found that the content of 13 amino acids in tobacco leaves decreased, 3 kinds of fatty acidcontent increased Huang Jingwen and others used short spore bacteria Van35 to act on tobacco leaves for fermentation, the bacteria significantly reduce stimulation, cover up the mixture, improve the aroma of smoke, alcohol and smoke and improve the smell of cigarettes 3, microbial enzymes to improve the quality of tobacco microbes in the secretion of different kinds of enzymes, different microorganisms affect the activity of different enzymes Lev's theory holds that tobacco fermentation is mainly caused by oxidase, hydrogen peroxide and peroxidase contained in the tobacco leaf itself Applying enzymes to tobacco fermentation can reduce the content of niacin, change the clean air of tobacco, improve the aroma and snorting quality of cigarettes, and achieve the goal of improving the quality of tobacco leaves Several researchers in China are working on how to improve the quality of tobacco using enzymes produced by microbial metabolism Zhou Wei and so on from the roasted tobacco leaf surface to obtain 4 kinds of microbial strains, and its solid fermentation culture, and extract cellulase treatment tobacco leaves, resulting in an increase in the reducing sugar content of tobacco leaves, tobacco leaf quality tobacco fermentation is an important processing step after tobacco leaf harvesting, and microorganisms can be used to improve tobacco leaf quality The microbial metabolic system is complex and easy to cultivate and regenerate Therefore, screening can effectively improve the quality of tobacco microbial prospects Microbial fermentation needs specific nutrition and process conditions, but it is difficult to establish conditions that are fully adapted to microbial growth in temperature, humidity and so on, so it is necessary to use modern biotechnology methods to change the suitable growth conditions of microorganisms and improve the survival adaptability of microorganisms, so as to achieve the key goal of improving the quality of tobacco in tobacco fermentation This will be further studied in the future.