Abstract
［Objective］ To investigate the effect of lignin -degrading bacteria on improving the flavor of flue -cured tobacco.［Methods］ Microorganisms were screened based on lignin -degrading enzyme activity and sensory evaluation performance.After obtaining functional strains,fermentation conditions were optimized.Finally,gas chromatography -mass spectrometry (GC-MS) was used to analyze changes in volatile flavor compounds in tobacco samples treated with the strain.［Results］］ A Bacillus subtilis strain YY -10 capable of producing lignin peroxidase (LiP) was obtained.The crude enzyme solution from this strain achieved a 31.04% degradation rate of acid -insoluble lignin in the tobacco samples.Treatment with the crude enzyme significantly increased the content of flavor compounds in the samples and improved both aroma quality and smoothness.［Conclusion］ The high LiP -producing B.subtilis strain YY -10 has a positive effect on enhancing the flavor of flue -cured tobacco.
Publication Date
7-3-2025
First Page
17
Last Page
25
DOI
10.13652/j.spjx.1003.5788.2025.60067
Recommended Citation
Rizhen, SU; Zhiping, LIN; Hanqiu, ZHANG; Zhenwei, CUI; and Wen, ZHANG
(2025)
"Screening , identification , fermentation optimization , and application of lignin-degrading bacteria,"
Food and Machinery: Vol. 41:
Iss.
6, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2025.60067
Available at:
https://www.ifoodmm.cn/journal/vol41/iss6/3
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