CN113564059A - Abnormal Wickhamella strain and application thereof - Google Patents
Abnormal Wickhamella strain and application thereof Download PDFInfo
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- CN113564059A CN113564059A CN202110802379.8A CN202110802379A CN113564059A CN 113564059 A CN113564059 A CN 113564059A CN 202110802379 A CN202110802379 A CN 202110802379A CN 113564059 A CN113564059 A CN 113564059A
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- 230000002159 abnormal effect Effects 0.000 title claims abstract description 33
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 70
- 241000208125 Nicotiana Species 0.000 claims abstract description 65
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 244000286779 Hansenula anomala Species 0.000 claims description 32
- 235000019504 cigarettes Nutrition 0.000 claims description 26
- 239000001963 growth medium Substances 0.000 claims description 19
- 235000013599 spices Nutrition 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 244000061176 Nicotiana tabacum Species 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000014683 Hansenula anomala Nutrition 0.000 claims description 4
- 235000019506 cigar Nutrition 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 241000208690 Hamamelis Species 0.000 claims description 2
- 239000003571 electronic cigarette Substances 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000009629 microbiological culture Methods 0.000 claims description 2
- 241000208681 Hamamelis virginiana Species 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000000243 solution Substances 0.000 description 8
- 238000012258 culturing Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000269331 Ambystoma Species 0.000 description 1
- 241000269337 Ambystoma laterale Species 0.000 description 1
- 108020004414 DNA Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108091023242 Internal transcribed spacer Proteins 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- 241000193620 Wickerhamia Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000000246 agarose gel electrophoresis Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 description 1
- 229960005091 chloramphenicol Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 239000001965 potato dextrose agar Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/06—Use of materials for tobacco smoke filters
- A24D3/061—Use of materials for tobacco smoke filters containing additives entrapped within capsules, sponge-like material or the like, for further release upon smoking
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
Abstract
The invention discloses an abnormal yeast strain for Weikehan and application thereof, wherein the abnormal yeast strain for Weikehan which produces fragrance and is screened from tobacco leaves or fermentation liquor thereof is inoculated to the surface of the tobacco leaves and fermented under certain conditions, so that the fragrance quality and the fragrance quantity of the tobacco leaves can be obviously improved, and the sweet and moist feeling can be increased.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to an abnormal Wickham yeast strain and application thereof.
Background
The taste of the tobacco is insufficient and can be compensated by adding tobacco essence and spices. The tobacco flavor is mainly divided into two categories of artificial synthetic flavor and natural flavor. The artificially synthesized spice is non-natural and brings harm to human health. The natural perfume is mainly derived from animals, plants and microorganisms, wherein the animal and plant perfumes have limited resources and limited yield and cannot meet the increasing market demand. The preparation of natural perfume by microbial fermentation has the characteristics of short production period, no influence of climate, mild reaction conditions, high selectivity, high efficiency and the like, and is receiving more and more attention.
Specific aroma-producing microorganisms are screened from the surface of alcoholized tobacco leaves, tobacco leaves with prominent aroma note and natural tobacco aroma raw materials are produced, the method has important significance for producing natural non-flavored cigarettes and natural tobacco flavors, improving the quality of the tobacco leaves, improving the quality of the cigarettes and the like, and the requirements of people on green cigarette products are further met.
Abnormal yeast Weikehan (Wickerhamomyces anomalus) is a common aroma-producing yeast, is usually separated from Daqu, red yeast, fermented grains and fruits, can produce substances such as phenethyl alcohol, ethyl acetate and the like through fermentation, and is widely applied to the wine industry. At present, no report that abnormal Weikehan yeast for producing aroma is obtained by screening from tobacco leaves and is used for tobacco fermentation aroma enhancement and natural tobacco flavor production is available.
Disclosure of Invention
The invention aims to provide an abnormal yeast Wickerhamella animalis (Wickerhamomyces anomalus);
another object of the present invention is to provide the use of abnormal yeast Wickerhamomyces anomalus and its products in tobacco.
In order to achieve the purpose, the invention adopts the following technical scheme:
the first aspect of the invention provides an abnormal yeast strain of Wickerhamomyces anomalus, which has been collected in China general microbiological culture collection center at 17.6.2021 with the addresses of: the preservation number of the institute of microbiology of the Chinese academy of sciences, West Lu No. 1, Beijing, Chaoyang, Beijing, and Beicheng district, is: CGMCC No. 22725.
In a second aspect of the invention there is provided the use of an abnormal yeast Hansenula Velcro as described in the first aspect of the invention for the tissue fermentation of tobacco plants.
The third aspect of the invention provides a preparation method of an abnormal yeast hamamelis fermentation liquid, which comprises the following steps:
(1) providing an abnormal yeast strain of Wickhamm; the preservation number of the abnormal Wilkholderia strain is CGMCC No. 22725;
(2) inoculating the strain into a tobacco extract culture medium according to the inoculation amount of 1-3% of the volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the speed of 150-;
(3) inoculating the seed solution into a tobacco extract culture medium according to the inoculum size of 1-3% by volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the rotation speed of 150-.
In a fourth aspect, the invention provides the use of a seed liquor or fermentation liquor according to the third aspect of the invention for the fermentation of tobacco plant tissue. The specific using method comprises the following steps: adding the fermentation liquid or seed liquid into tobacco leaf according to 5-30% of tobacco leaf weight, and fermenting at 25-45 deg.C for 1-5 days.
The fifth aspect of the invention provides a biological spice for tobacco, and the preparation method comprises the following steps:
(1) providing an abnormal yeast strain of Wickhamm; the preservation number of the abnormal Wilkholderia strain is CGMCC No. 22725;
(2) inoculating the strain into a tobacco extract culture medium according to the inoculation amount of 1-3% of the volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the speed of 150-;
(3) inoculating the seed solution into a tobacco extract culture medium according to the inoculum size of 1-3% by volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the rotation speed of 150-;
(4) centrifuging the seed liquid or fermentation liquid at 10000rpm of 5000-; and pre-freezing the supernatant for 24h at-80 ℃, and carrying out vacuum freeze drying to obtain the biological spice for the cigarettes.
A sixth aspect of the invention provides the use of the biological perfume for tobacco of the fifth aspect of the invention in raw materials for tobacco or finished tobacco, wherein the raw materials for tobacco comprise tobacco leaves, cut tobacco, cut stems, slices, roll paper or filters; the finished cigarette comprises a cigarette, a cigar or an electronic cigarette.
The invention has the beneficial effects that:
the method inoculates the abnormal Weikehan yeast strain for producing aroma or the fermentation liquor thereof screened from the tobacco leaves to the surface of the tobacco leaves, and performs fermentation under certain conditions, so that the aroma quality and the aroma quantity of the tobacco leaves can be obviously improved, and the sweet and moist feeling can be increased.
The biological spice for the cigarettes, which is prepared by taking the abnormal Weikehan yeast strain or the fermentation liquor thereof as the raw material, is added into the cigarettes or the cigars, has better coordination with the tobaccos, can enrich the tobacco fragrance, reduce the offensive odor and the irritation, and increase the sweet feeling. The biological spice for the cigarettes is simple in preparation process, rich in raw material source, low in cost and convenient to use. The biological spice for the cigarette is used for flavoring and feeding the cigarette or the cigar, and can meet the requirements of people on green and healthy cigarette products, so that the biological spice for the cigarette has obvious industrial application value and wide popularization and application prospects.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Examples 1
Enrichment, purification and screening of the strains:
taking 5g of flue-cured tobacco leaves (southern Guangdong) in 100mL of tobacco extract culture medium, and culturing in a shaking table at 28 ℃ and 150rpm for 36 h. Placing 1mL of culture solution in a culture dish, mixing with tobacco extract culture medium cooled to 50 deg.C, solidifying, and culturing at 28 deg.C for 48 h. The growing colonies were picked, inoculated into tobacco extract medium, and cultured at 28 ℃ for 36 hours at 150 rpm. And (3) coating the culture on a tobacco extract culture medium plate after gradient dilution to obtain a single colony, inoculating the single colony into the tobacco extract culture medium, and screening aroma-producing cultures through smelling aroma. The culture with fragrance is diluted in gradient and spread on a tobacco extract culture medium plate to obtain a single colony, and the single colony is subjected to streak separation to obtain abnormal yeast Wickerhamomyces anomalus (SCT-Y2).
The tobacco extract culture medium comprises: adding 100mL of water into 10.0g of tobacco leaves, ultrasonically extracting for 30min, and filtering; 20.0g of glucose; 900mL of distilled water; the pH is natural; 18g of agar; sterilizing at 115 deg.C for 20 min; before inoculation, 0.1g of chloramphenicol in ethanol was added to the medium.
EXAMPLES example 2
ITS molecular identification and biological characteristics of the strain:
and carrying out PCR amplification on ITS zone sub-fragments of the strain by using primers ITS1 (5'-TCCGTAGGTGAACCTGCGG-3') and ITS4 (5'-TCCTCCGCTTATTGATATGC-3'), and then carrying out sequencing after the strain is detected to be qualified by agarose gel electrophoresis to obtain an ITS sequence of the strain.
The culture morphology of the abnormal yeast Wickerhamia is described as follows:
the surface of the colony on the potato dextrose agar culture medium is wet, the shape is large and convex, the colony is milky white, the edge is smooth, and the colors of the front side and the back side of the colony are the same.
The sequence is compared with the ITS gene sequence of a part of strains registered in GenBank, the homology reaches 99 percent, and the result of morphological identification shows that the strain SCT-Y2 belongs to abnormal Hanm yeast Wickerhamomyces anomalus.
EXAMPLE 3
Inoculating abnormal yeast Wickham yeast into tobacco extract culture medium, placing in constant temperature shaking table at 28 deg.C and 200rpm, and culturing for 36 h. Inoculating the seed solution into tobacco extract culture medium according to the inoculum size of 2% by volume, and culturing in a constant temperature shaking table at 28 deg.C and 150rpm for 36 h. And (3) mixing the culture solution: water: uniformly spraying tobacco leaves on the surface of flue-cured tobacco leaves according to the mass ratio of 1: 8, culturing for 1 day at 35 ℃ and 75% relative humidity in a constant-temperature and constant-humidity box, and drying the treated tobacco leaves at 60 ℃ until the moisture content is 12% to obtain fermented tobacco leaves.
The tobacco extract medium was the same as in example 1.
The fermented tobacco leaves are cut into shreds and then rolled into cigarettes, sensory quality evaluation is carried out by professional smoke panel evaluators, and the result shows that the sensory quality of the fermented tobacco leaves is obviously improved by comparison with unfermented samples, and the specific expression is as follows: the cigarette has rich fragrance, slight baking fragrance, soft smoke, reduced miscellaneous gas and irritation, and improved sweet feeling.
EXAMPLE 4
Inoculating abnormal yeast Wickham yeast into tobacco extract culture medium, placing in constant temperature shaking table at 28 deg.C and 200rpm, and culturing for 36 h. Inoculating the seed solution into tobacco extract culture medium according to the inoculum size of 2% by volume, and culturing in a constant temperature shaking table at 28 deg.C and 150rpm for 36 h. The fermentation broth was centrifuged at 5000rpm for 20min and the supernatant was taken. Pre-freezing the supernatant of the fermentation liquor at-20 ℃ for 24h, and then carrying out vacuum freeze drying to obtain the biological spice for the cigarettes.
Tobacco extract medium was the same as in example 1.
After the biological spice for the cigarette is dissolved by 50% ethanol, the tobacco shreds are added according to the proportion of 0.05%, 0.1% and 0.2% of the mass of the tobacco shreds, sensory evaluation is carried out, and the result shows that the sensory quality of the cigarette added with the biological spice for the cigarette is obviously improved compared with a blank sample, and the smoking result is shown in table 1.
TABLE 1 cigarette flavoring and smoking evaluation results of biological flavors (abnormal yeast fermentation product of Wickham) for cigarettes
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims. It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition. In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Sequence listing
<110> limited liability company for tobacco industry in Sichuan
<120> an abnormal yeast strain of Wickhamm and use thereof
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 593
<212> DNA
<213> Hanm yeast Wei Ke abnormal (2 Ambystoma laterale x Ambystoma jeffersonanum)
<400> 1
gggcttagat tctattgcca gcgcttattg cgcggcgata aaccttacac acattgtcta 60
gtttttttga actttgcttt gggtggtgag cctggcttac tgcccaaagg tctaaacaca 120
tttttttaat gttaaaacct ttaaccaata gtcatgaaaa tttttaacaa aaattaaaat 180
cttcaaaact ttcaacaacg gatctcttgg ttctcgcaac gatgaagaac gcagcgaaat 240
gcgatacgta ttgtgaattg cagattttcg tgaatcatcg aatctttgaa cgcacattgc 300
accctctggt attccagagg gtatgcctgt ttgagcgtca tttctctctc aaaccttcgg 360
gtttggtatt gagtgatact ctgtcaaggg ttaacttgaa atattgactt agcaagagtg 420
tactaataag cagtctttct gaaataatgt attaggttct tccaactcgt tatatcagct 480
aggcaggttt agaagtattt taggctcggc ttaacaacaa taaactaaaa gtttgacctc 540
aaatcaggta ggactacccg ctgaacttaa gcatatcaaa agcccgaaag gaa 593
Claims (6)
1. An abnormal yeast strain of Wickerhamomyces anomalus, which is preserved in China general microbiological culture collection management center with the preservation number as follows: CGMCC No. 22725.
2. Use of the abnormal yeast hamamelis virginiana of claim 1 for the tissue fermentation of tobacco plants.
3. A preparation method of an abnormal yeast hamamelis fermentation liquid is characterized by comprising the following steps:
(1) providing an abnormal yeast strain of Wickhamm; the preservation number of the abnormal Wilkholderia strain is CGMCC No. 22725;
(2) inoculating the strain into a tobacco extract culture medium according to the inoculation amount of 1-3% of the volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the speed of 150-;
(3) inoculating the seed solution into a tobacco extract culture medium according to the inoculum size of 1-3% by volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the rotation speed of 150-.
4. Use of the seed liquid or fermentation broth of claim 3 for the fermentation of tobacco plant tissue.
5. The biological spice for the cigarettes is characterized by comprising the following steps:
(1) providing an abnormal yeast strain of Wickhamm; the preservation number of the abnormal Wilkholderia strain is CGMCC No. 22725;
(2) inoculating the strain into a tobacco extract culture medium according to the inoculation amount of 1-3% of the volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the speed of 150-;
(3) inoculating the seed solution into a tobacco extract culture medium according to the inoculum size of 1-3% by volume ratio, and performing constant temperature shaking culture at the temperature of 28-30 ℃ and the rotation speed of 150-;
(4) centrifuging the seed liquid or fermentation liquid at 10000rpm of 5000-; and pre-freezing the supernatant for 24h at-80 ℃, and carrying out vacuum freeze drying to obtain the biological spice for the cigarettes.
6. Use of the biological flavor for tobacco as claimed in claim 5 in raw or finished tobacco materials for tobacco including tobacco leaves, cut tobacco, cut stems, flakes, cigarette paper or filters; the finished cigarette comprises a cigarette, a cigar or an electronic cigarette.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110802379.8A CN113564059A (en) | 2021-07-15 | 2021-07-15 | Abnormal Wickhamella strain and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110802379.8A CN113564059A (en) | 2021-07-15 | 2021-07-15 | Abnormal Wickhamella strain and application thereof |
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| CN113564059A true CN113564059A (en) | 2021-10-29 |
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| CN202110802379.8A Pending CN113564059A (en) | 2021-07-15 | 2021-07-15 | Abnormal Wickhamella strain and application thereof |
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Application publication date: 20211029 |