CN102628026B - 一种食甲醇芽孢杆菌及其烟用咖啡浸膏的制备方法和应用 - Google Patents
一种食甲醇芽孢杆菌及其烟用咖啡浸膏的制备方法和应用 Download PDFInfo
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Abstract
本发明公开了一种食甲醇芽孢杆菌,该菌株名为(Bacillus methylotrophicus)VJ4-1,保藏编号CCTCC NO:M 2012004。本发明提供利用微生物食甲醇芽孢杆菌生物转化烟用咖啡浸膏以及烟用咖啡浸膏在烟草中的应用。本发明咖啡经微生物菌株发酵能生产天然烟用香料-烟用咖啡浸膏,方法工艺简单,原料来源广泛,生产过程环保无害,有工业化使用前景;所得天然香料浸膏能直接用于卷烟的加香,具有能与烟气协调、增加淡甜香、果香、增加了烟气细腻柔和感、降低刺激、减少杂气、改善吸味的优点,能与其它烟用香精香料混合调配使用。
Description
技术领域
本发明涉及烟用香料技术领域,具体是指一种食甲醇芽孢杆菌及其烟用咖啡浸膏的制备方法和应用。
背景技术
在烟草制品中,烟草的香气和吸味至关重要,加香加料是卷烟工艺中的关键环节,是完善产品风格和提高卷烟香气质量的有效手段之一。目前烟用香料有化学合成香料和天然香料之分,均存在着各自的局限性。近年来,天然植物香料,因其天然无害,原料易得等原因,成为研发重点和热点。植物提取香料的开发由于可用植物资源的有限而存在局限性,将微生物发酵工程应用于香精香料的生物合成中,以天然植物资源为原料,利用微生物可以生产各种天然香料,是一种很好的解决途径。
咖啡豆分水洗式和干燥式,平豆和圆豆。咖啡豆颜色有深有浅,通过堆积发酵和深度烘焙,咖啡豆爆开,体积膨胀一倍,而重量减少近1/4。咖啡豆在烘焙过程中逐渐生成挥发性风味油,使各种风味达到完美的平衡。咖啡豆即使是在同一生产国中也会因为各地区的气候、海拔、土质的不同,而微妙的影响及咖啡豆的风味及品质,以及产生各自的特征来。未经发酵的咖啡其风味及香气低劣。
微生物在增殖过程中可产生庞大的高活性酶系,如多糖水解酶类、蛋白酶类、酯化酶类、氧化还原酶类及裂合酶类等,在酶促作用、化学作用及微生物体内复杂代谢的协同作用下,以咖啡为原料发生分解、降解、氧化、还原、聚合、偶联、转化等作用,形成复杂的低分子化合物,其中包括各种香味化合物,如醇类、醛类、酮类、酸类、脂类、酚类、吡喃类、吡啶类和萜烯类等,这些香气物质无疑也是烟草或用于烟草的添加剂的香气组分。
目前国内已经开始研究并利用生物发酵转化烟用浸膏,如CN101497844A报道一种采用微生物发酵咖啡制备烟用香料的方法,该方法有降低刺激,丰富和饱满烟气,掩盖杂气,使烟气柔和以及改善口感的作用,但是该方法利用的优势菌,该优势菌种类繁多,工业生产过程中生产条件难以控制,不适用于大规模工业化生产。
发明内容
针对目前不足,本发明提供了一种食甲醇芽孢杆菌,该菌株名为(Bacillus methylotrophicus)VJ4-1,于2012年1月11日保藏于武汉大学中国典型培养物保藏中心,保藏编号CCTCC NO:M 2012004,其生物学特征是:是革兰氏阳性菌,能在10%NaCl中生长,有精氨酸双水解酶、鸟氨酸脱羧酶活性,能产酸、使牛奶液化;能以N-乙酰葡萄糖胺、甘露醇、葡萄糖、水杨素、D-蜜二糖、D-核糖、肌醇、蔗糖、麦芽糖、D-山梨醇、L-阿拉伯糖、DL-乳酸盐、L-丙氨酸糖原、L-脯氨酸组氨酸、柠檬酸盐为碳源的培养基上生长,其16S rRNA序列与(Bacillus methylotrophicus)的16S rRNA序列比对相似性达到100%。
本发明提供一种利用食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1生物转化烟用咖啡浸膏的制备方法,包括以下步骤:
1)将咖啡豆粉碎至10~200目,与水按质量比1∶20~40回流提取1~3小时后过滤,将滤液灭菌;
2)斜面培养:将食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1接种到马铃薯葡萄糖琼脂斜面培养基上,在25~35℃、pH5~10条件下,静置培养24~72小时后置于冰箱中;
3)制备种子培养液:用上述步骤2)中所得的斜面培养物,接种到种子培养基,在25~35℃,转速100~150rpm条件下振荡培养12~36h,连续转接1~4次后制得种子培养液;
4)发酵:将种子培养液按体积比5~20%接种到上述步骤1)中的咖啡滤液中形成发酵液,上述发酵液的装罐量为20~40%,在pH4~10,温度25~40℃,转速100~200rpm,不避光条件下发酵7~14天;
5)将步骤4)中所得的发酵液和95%乙醇按体积比1∶3~4,沉淀过夜后抽滤,将滤液减压浓缩除去溶剂,制得相对密度为1.20~1.36的烟用咖啡浸膏。
优选地,所述斜面培养基为:马铃薯浸液200mL/L,葡萄糖20g/L,琼脂13g/L。
优选地,所述种子液培养基组成为:麦芽糖50g/L,蛋白胨10g/L,氯化钠5g/L。
本发明提供了一种所得烟用咖啡浸膏的应用,其特征在于:所述烟用咖啡浸膏加入卷烟中,用于协调烟气、增加淡甜香、果香、使烟气细腻柔和感、降低刺激、减少杂气、改善吸味,加入卷烟中烟用咖啡浸膏的质量比为0.05~0.15%。
采用GC/MS对利用食甲醇芽孢杆菌生物转化烟用咖啡浸膏与未利用食甲醇芽孢杆菌经历相同发酵步骤的咖啡提取液相同条件下浓缩制成的浸膏(以下简称咖啡提取物浸膏)进行挥发性致香成分进行对比。
(1)同时蒸馏萃取
将5g烟用咖啡浸膏装入圆底烧瓶中,加入400mL水,用电热套加热至沸腾,另一侧的圆底烧瓶中加入200mL的二氯甲烷,60℃水浴沸腾,待中间分液管处液面出现分层后计时萃取2h。萃取结束后,向二氯甲烷萃取液中加入无水硫酸钠,过夜,过滤并浓缩至1mL,浓缩液用于进行GC/MS分析。
(2)GC/MS分析:HP-5MS(50m×0.25mm×0.25μm)毛细管柱;进样温度:250℃;分流比20:1;载气:He,1 mL/min;升温程序:从50℃(1min)以5℃/min升到250℃(5min);传输线温度:250℃;离子源:EI源;电子能量:70eV;扫描范围:50~550amu;使用WILEY和MINILAB谱库进行检索。
(3)挥发性成分对比分析
通过GC/MS对本发明的烟用咖啡浸膏进行香气成分分析,从表1中可以看出,一共鉴定出36种香气成分,其中酮类6种,烯类6种,酯类5种,以及呋喃、烷烃、酸类、醇类、酚类等19种香气物质。对比咖啡提取物浸膏,烟用咖啡浸膏的香气成分发生了很大变化,新增加了16种香气物质,消失了9种,只是相对百分含量发生变化的有18种。烟用咖啡浸膏的香气物质包括:3-甲基丁酸,能够缓和辛辣烟气,掩盖杂气;己酸、2-甲基己酸,低碳链的有机酸,对卷烟的烟气有利,可降低烟气中的碱性,减少刺激性使烟气醇和;双丙酮醇,有愉快香气;2-甲基戊酸甲酯,具有甜的青香和果香,有浆果、菠萝蜜、苹果、香蕉、甜瓜、热带水果香气;乙酸庚酯,有玫瑰香梨的香气。有甜杏仁味,稍带花香;棕榈酸乙酯、亚油酸乙酯、琥珀酸乙基甲基酯等高级脂肪酸酯类能提档烟香使其淡甜柔和;2-糠醇、呋喃类等在卷烟中提调烟香,增加甜醇吸味;青叶醛,具强烈的青、果香,尖刺的蔬菜样香气,稀释至0.1%有新鲜的青香;苯甲醇具有微弱芳香,苯乙醇具有新鲜面包香、清甜的玫瑰样花香;对乙烯基愈创木酚具有强烈香辛料、丁香和发酵似香气,有炒花生气息;等36种香气成分。经过卷烟加香评吸试验表明,所有这些香气糅合在一起赋予烟气协调、淡甜香、果香、使烟气细腻柔和感、降低刺激、减少杂气、改善吸味。
微生物在增殖过程中可产生庞大的高活性酶系,如多糖水解酶类、蛋白酶类、酯化酶类、氧化还原酶类及裂合酶类等,在酶促作用、化学作用及微生物体内复杂代谢的协同作用下,以咖啡为原料发生分解、降解、氧化、还原、聚合、偶联、转化等作用,形成复杂的低分子化合物,其中包括各种香味化合物,如醇类、醛类、酮类、酸类、脂类、酚类、吡喃类等,这些香气物质无疑也是烟草或用于烟草的添加剂的香气组分。
表1.烟用咖啡浸膏与对照-咖啡提取物浸膏的挥发性香气成分
备注:丙酸苯乙酯为内标,根据其在对照-咖啡提取物浸膏与烟用咖啡浸膏香气成分中的相对百分含量比值为5.598∶34.250=1∶6.12,来比较两者香气物质相对百分含量的变化。
本发明的优点是:
1、本发明以咖啡为唯一碳源、氮源、以及底物,比单一碳源更容易让微生物酶体系利用来发酵产香,来源广泛易得,具有天然环保无害优点。
2、采用食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1CCTCC NO:M 2012004来发酵生产具有能与烟气协调、淡甜香、果香、增加了烟气细腻柔和感、降低刺激、减少杂气、改善吸味的优点,能与其它烟用香精香料混合调配使用。
3、本发明方法菌体单一,工业化条件容易控制,工艺过程简单,原料来源广泛,有工业化使用前景。
具体实施方式
下面列举一部分实施例对本发明的有关技术问题作进一步详细的描述,有必要在此指出以下具体实施例只是对本发明的进一步说明,不代表对本发明保护范围的限制。其他人根据本发明做出的一些非本质的修改和调整,仍属于本发明的保护范围。
实施例1
本发明利用微生物食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1 CCTCC NO:M 2012004生物转化烟用咖啡浸膏的制备方法如下:
1)将咖啡豆粉碎至10目,与水按质量比1∶20回流提取3h后过滤,将滤液在115℃高温灭菌25分钟;
2)斜面培养:将食甲醇芽孢杆菌Bacillus methylotrophicus VJ4-1 CCTCC NO:M 2012004接种到马铃薯葡萄糖琼脂斜面培养基上,在25℃、pH10条件下,静置培养24h后置于冰箱中;
斜面培养基为:马铃薯浸液200mL/L,葡萄糖20g/L,琼脂13g/L;
3)制备种子培养液:用上述步骤2)中所得的斜面培养物,接种到种子培养基,在25℃,转速150rpm条件下振荡培养12h,连续转接4次后制得种子培养液;
种子液培养基组成为:麦芽糖50g/L,蛋白胨10g/L,氯化钠5g/L;
4)发酵:将种子培养液按体积比5%接种到上述步骤1)中的咖啡滤液中形成发酵液,接种后的滤液的装罐量为40%,在pH 4,温度40℃,转速100rpm,不避光条件下发酵14天;
5)将步骤4)中所得的发酵液和95%乙醇按体积比1∶4,沉淀过夜后抽滤,将滤液减压浓缩除去溶剂,制得相对密度为1.20的烟用咖啡浸膏。
实施例2
本发明利用微生物食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1 CCTCC NO:M 2012004生物转化烟用咖啡浸膏的制备方法如下:
1)将咖啡豆粉碎至100目,与水按质量比1∶30回流提取2小时后过滤,将滤液在115℃高温灭菌25分钟;
2)斜面培养:将食甲醇芽孢杆菌接种到马铃薯葡萄糖琼脂斜面培养基上,在30℃、pH7条件下,静置培养36h后置于冰箱中;
斜面培养基为:马铃薯浸液200mL/L,葡萄糖20g/L,琼脂13g/L;
3)制备种子培养液:用上述步骤2)中所得的斜面培养物,接种到种子培养基,在30℃,转速120rpm条件下振荡培养24h,连续转接3次后制得种子培养液;
所述种子液培养基组成为:麦芽糖50g/L,蛋白胨10g/L,氯化钠5g/L;
4)发酵:将种子培养液按体积比10%接种到上述步骤1)中的咖啡滤液中形成发酵液,接种后的滤液的装罐量为30%,在pH8,温度30℃,转速150rpm,不避光条件下发酵10天;
5)将步骤4)中所得的发酵液和95%乙醇按体积比1∶3,沉淀过夜后抽滤,将滤液减压浓缩除去溶剂,制得相对密度为1.36的烟用咖啡浸膏。
实施例3
本发明利用微生物食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1 CCTCC NO:M 2012004生物转化烟用咖啡浸膏的制备方法如下:
1)将咖啡豆粉碎至200目,与水按质量比1∶40回流提取1小时后过滤,将滤液在115℃高温灭菌25分钟;
2)斜面培养:将食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1 CCTCC NO:M 2012004接种到马铃薯葡萄糖琼脂斜面培养基上,在35℃、pH5条件下,静置培养72小时后置于冰箱中;
斜面培养基为:马铃薯浸液200mL/L,葡萄糖20g/L,琼脂13g/L;
3)制备种子培养液:用上述步骤2)中所得的斜面培养物,接种到种子培养基,在35℃,转速100rpm条件下振荡培养36h,连续转接2次后制得种子培养液;
所述种子液培养基组成为:麦芽糖50g/L,蛋白胨10g/L,氯化钠5g/L
4)发酵:将种子培养液按体积比20%接种到上述步骤1)中的咖啡滤液中形成发酵液,上述发酵液的装罐量为40%,在pH10,温度25℃,转速200rpm/min,不避光条件下发酵7天;
5)将步骤4)中所得的发酵液和95%乙醇按体积比1∶3,沉淀过夜后抽滤,将滤液减压浓缩除去溶剂,制得相对密度为1.27的烟用咖啡浸膏。
实施例4
发明人将上述烟用咖啡浸膏按烟丝量0.05%、0.1%、0.15%的比例添加到烟丝中进行评吸,评吸按照国标GB 5606.4-1996进行。评吸结果如下表2所示。经专家评吸小组反复评吸,认为:本烟用咖啡浸膏,在添加比例为烟丝量0.05%、0.1%、0.15%时,具有协调烟气、增加淡甜香、果香、增加烟气细腻柔和感、降低刺激、减少杂气、改善吸味的优点,能与其它烟用香精香料混合调配使用。
表2.烟用咖啡浸膏在卷烟加料中的应用
Claims (4)
1.一种利用食甲醇芽孢杆菌( Bacillus methylotrophicus )VJ4-1生物转化烟用咖啡浸膏的制备方法,其特征在于,包括以下步骤:
1)将咖啡豆粉碎至10~200目,与水按质量比1∶20~40回流提取1~3小时后过滤,将滤液灭菌;
2)斜面培养:将食甲醇芽孢杆菌( Bacillus methylotrophicus)VJ4-1接种到马铃薯葡萄糖琼脂斜面培养基上,在25~35℃、pH5~10条件下,静置培养24~72小时,其中,所述食甲醇芽孢杆菌( Bacillus methylotrophicus )VJ4-1保藏编号CCTCC NO:M 2012004;
3)制备种子培养液:用上述步骤2)中所得的斜面培养物,接种到种子培养基,在25~35℃,转速100~150rpm条件下振荡培养12~36h,连续转接1~4次后制得种子培养液;
4)发酵:将种子培养液按体积比5~20%接种到上述步骤1)中的咖啡滤液中形成发酵液,上述发酵液的装罐量为20~40%,在pH4~10,温度25~40℃,转速100~200rpm,不避光条件下发酵7~14天;
5)将步骤4)中所得的发酵液和95%乙醇按体积比1∶3~4,沉淀过夜后抽滤,将滤液减压浓缩除去溶剂,制得相对密度为1.20~1.36的烟用咖啡浸膏。
2.根据权利要求1所述的一种利用食甲醇芽孢杆菌生物转化烟用咖啡浸膏的制备方法,其特征在于,所述斜面培养基为:马铃薯浸液200mL/L,葡萄糖20g/L,琼脂13g/L。
3.根据权利要求1所述的一种利用食甲醇芽孢杆菌生物转化烟用咖啡浸膏的制备方法,其特征在于,所述种子液培养基组成为:麦芽糖50g/L,蛋白胨10g/L,氯化钠5g/L。
4.一种根据权利要求1所得烟用咖啡浸膏的应用,其特征在于:所述烟用咖啡浸膏加入卷烟中,用于协调烟气、增加淡甜香、果香、使烟气细腻柔和、降低刺激、减少杂气、改善吸味,加入卷烟中烟用咖啡浸膏的质量比为0.05~0.15%。
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