固态发酵降低上部低次烟叶中淀粉及蛋白质的含量

利用固态发酵的方法降低上部低次烟叶中淀粉和蛋白质的含量,并对发酵过程中的厌氧细菌和酵母的数量进行检测。采用单因素和正交试验对固态发酵的条件进行优化,结果表明:各因素对发酵上部低次烟叶影响显著性主次次序依次为发酵时间(C)、发酵温度(A)和发酵水分质量分数(B),固态发酵的最佳条件为A2B2C3,即温度45℃、水分质量分数50%、发酵时间9 d。在该发酵条件下,上部低次烟叶的淀粉降解率为20.41%,蛋白质降解率为12.35%。通过固态厌氧发酵的方法可取得较好的、短期内快速降解上部低次烟叶中淀粉和蛋白质含量的效果。

Decomposing of starch and protein of upper leaves of flue-cured tobacco by solid-state fermentation

The content of starch and protein in the upper leaves of flue-cured tobacco was decreased by solid-state fermentation,and the amount of the anaerobic bacteria and yeast during the fermentation process was also detected. Monofactorial and orthogonal experiments were carried out for the optimization of the condition of solid-state fermentation. The experimental results showed that the influential extent of decomposition rate of the starch and protein was in the order of fermentation time（ C）〉 fermentation temperature（A）〉 moisture content of the tobacco（ B）. The best condition for solid-state fermentation was A2B2C3,i. e.,fermentation temperature was 45 ℃,moisture content of the tobacco was 50% and fermentation time was 9 d. Under these conditions,the starch and protein decomposition rates were20. 41% and 12. 35%,respectively. Therefore,the content of starch and protein in the upper leaves of flue-cured tobacco could be quickly decreased in a short time.