芽孢杆菌Bacillus sp.Z2的筛选及其在甜香型香料制备中的应用OA

To develop sweet and aromatic tobacco flavorings,the strains of fermented tobacco extract solution were screened from the surface of fresh tobacco leaves to sweeten their sen-sory quality,optimize fermentation conditions,prepare sweet and aromatic tobacco flavorings through cold extraction,analyze flavor components and application effects,and utilize non-targeted metabolomics to analyze the metabolic pathways of fermentation bacteria.The re-sults showed that a strain of Bacillus sp.Z2 that can ferment tobacco extracts for sweetening was screened and identified;The optimal fermentation parameters were:fermentation temper-ature of 33 ℃,fermentation time of 24 h,and 13 °Bé bromine of the tobacco extract solution;After fermentation,the contents of megastigmatrienone A and 2-acetylpyrrole increased by 417％(55.9 ug/mL)and 175％(12.73 ug/mL),respectively,and the content of 5-hydroxy-methylfurfural significantly increased(123.38 ug/mL),with a total aroma component ampli-fication of 329％(236.08 ug/mL);Flavor-enhanced sensory evaluation shows that the sweet and aromatic characteristics are enhanced and the aroma quality is improved;Non-targeted metabolomics analysis shows that the metabolic pathways of nicotine and 6-hydroxynicotine are significantly upregulated.This study,through microbial fermentation,obtained a tobacco extract solution with a sweet aromatic characteristic,providing a reference for the develop-ment of characteristic aromatic tobacco flavors.