CN-121975643-A - Rhodotorula mucilaginosa H04 and tobacco flavor prepared from rhodotorula mucilaginosa H04

Abstract

The invention belongs to the technical field of tobacco strains, and particularly relates to a rhodotorula mucilaginosa H04 strain and application thereof in preparation of tobacco flavor. The rhodotorula mucilaginosa H04 provided by the invention has excellent aroma producing performance, and can be used for high-yielding tobacco characteristic aroma substances such as alcohols, aldehydes, esters, pyrazines and the like. The rhodotorula mucilaginosa H04 has good tolerance to nicotine, can still keep higher growth activity under the condition of the nicotine concentration of 8mg/mL, is suitable for preparing tobacco spice, contains various natural aroma components, has good compatibility with the original aroma of tobacco, can remarkably improve the aroma richness and comfort of tobacco products, has the highest beta-glucosidase activity of the rhodotorula mucilaginosa H04 of 464.0+/-24.4U/mL and laccase activity of 60.4+/-3.2U/mL, and is favorable for releasing combined aroma precursor substances in the tobacco and enhancing aroma expression.

Inventors

• ZHENG HONGWEI
• ZHANG YANYANG
• LIU ZHIGUANG
• SUN YANG
• LU YUSONG
• WANG SHUO
• HAN XINCAI
• ZHENG XIAOGA
• WU AIDONG

Assignees

• 济南九州富得香料有限责任公司

Dates

Publication Date

20260505

Application Date

20251229

Claims (10)

1. 1. Rhodotorula mucilaginosa (Rhodotorula mucilaginosa) H04 is characterized in that the Rhodotorula mucilaginosa H04 is preserved in China Center for Type Culture Collection (CCTCC) No. M20241401 in 2024 and the preservation address is the university of Wuhan in Wuhan.
2. 2. A tobacco flavor, which is prepared by fermenting rhodotorula mucilaginosa H04 according to claim 1.
3. 3. The tobacco flavor according to claim 2, wherein the tobacco flavor is prepared by inoculating rhodotorula mucilaginosa H04 into a seed culture medium for fermentation to obtain seed liquid; Inoculating the seed liquid into a fermentation medium for fermentation, centrifuging after the fermentation is finished, and collecting supernatant; concentrating the supernatant under reduced pressure, and drying to obtain the tobacco flavor.
4. 4. A tobacco flavor according to claim 3 wherein the seed medium is fermented at 25 ℃ for 24-48 hours.
5. 5. A tobacco flavor according to claim 3 wherein the seed solution is added to the fermentation medium in an inoculum size of 5-10%.
6. 6. A tobacco flavor according to claim 3 wherein the fermentation medium is fermented at 25 ℃ for 48-72 hours at 150 rpm.
7. 7. A tobacco flavor according to claim 3 wherein the fermentation medium comprises glucose, peptone, yeast extract, KH 2 PO 4 、MgSO 4 , nicotine.
8. 8. A smoke flavour according to claim 3, wherein the fermentation medium comprises glucose 30-35g/L, peptone 10-15g/L, yeast extract 5-8g/L, KH 2 PO 4 2-6g/L,MgSO 4 -5g/L, nicotine 3-5g/L and pH 5.5-6.0.
9. 9. A tobacco flavor according to claim 3, wherein the centrifugation parameter is 8000rpm for 10 minutes.
10. 10. Use of rhodotorula glutinis H04 according to claim 1 for the preparation of a tobacco flavour.

Description

Rhodotorula mucilaginosa H04 and tobacco flavor prepared from rhodotorula mucilaginosa H04 Technical Field The invention belongs to the technical field of tobacco processing, and particularly relates to a rhodotorula mucilaginosa (Rhodotorula mucilaginosa) H04 strain and application thereof in preparation of tobacco flavor. Background The quality of the aroma of tobacco products is one of the important indicators for evaluating the quality thereof. At present, the main method for improving the aroma quality of tobacco is to add spice, and the spice from natural fermentation is paid attention to because of natural aroma and high safety. Traditional tobacco flavors are mostly derived from plant extraction or chemical synthesis, and have the problems of monotonous fragrance, high cost, safety risk and the like. In recent years, the preparation of natural tobacco flavor by microbial fermentation technology has become a research hotspot, and can produce flavor substances with complex structure, natural aroma and high safety. non-Saccharomyces cerevisiae (non-Saccharomyces yeasts) has been demonstrated to have a rich aroma-producing capacity in food fermentation. Wherein, rhodotorula glutinis (Rhodotorula mucilaginosa) is used as a common non-saccharomyces cerevisiae, has the capability of secreting a plurality of extracellular enzymes (such as beta-glucosidase, laccase, pectase and the like), and can hydrolyze combined aroma precursor substances in tobacco to release free aroma compounds. However, the research on the application of rhodotorula mucilaginosa in preparing tobacco flavors is relatively few at present, and especially the research on the growth characteristics and the flavor-producing capability of rhodotorula mucilaginosa in tobacco special environments (such as nicotine-containing environments) is insufficient. In the prior art, although rhodotorula mucilaginosa (Rhodotorula mucilaginosa) is used for tobacco products, for example, CN 110786534A discloses that carotenoid produced by rhodotorula mucilaginosa can be used for improving aroma of tobacco extract, CN 120477419A discloses that fermentation supernatant containing rhodotorula mucilaginosa is used for cigar tobacco leaf body aroma, and CN 110771942A uses rhodotorula mucilaginosa as a fermentation strain for solid fermentation of tobacco stem shreds, so that reducing sugar and total sugar content are increased, and utilization rate of tobacco stems in cigarettes is improved. CN 118813429A discloses that by applying rhodotorula mucilaginosa to the intensive fermentation of cigar tobacco leaves, compared with a control group of aseptic water fermentation, the yeast fermentation group can significantly improve the contents of volatile aroma components such as phytol acetate, carotenoid degradation products (such as dihydroactinolide, 4, 7, 9 megastigmatrienone 3 ketone), maillard reaction products (including 6 ethyl 5, 6 dihydro 2H pyran 3 ketone, ethanone 1 (3 pyridyl)) and phenethyl alcohol in phenylalanine degradation products, so that the total content of volatile aroma components is improved by 43%, and simultaneously, the miscellaneous gas and the irritation are reduced, and the smoke is more permeable. However, the prior art has the defects that (1) high-yield aroma-producing yeast strains suitable for tobacco environments are lacked, and (2) the tobacco system contains high-concentration nicotine and has strong inhibition effect on most microorganisms, the existing aroma-producing yeast is limited in growth in the environment containing nicotine, the aroma-producing function is difficult to effectively play, the aroma-producing efficiency is low, the reported rhodotorula mucilaginosa strains have limited aroma-producing capability, and particularly, the yields of alcohols, aldehydes, esters and pyrazines which are critical to the formation of characteristic aroma of tobacco are not high. Therefore, the method screens microorganisms with high aroma-producing performance, rich tobacco aroma and good aroma coordination (the rhodotorula mucilaginosa H04 disclosed by the application has published papers, the article titles are separation screening of rhodotorula mucilaginosa, aroma-producing characteristic analysis and application of rhodotorula mucilaginosa in yellow wine fermentation) and develops the microorganisms for preparing tobacco spices, and the method has important significance for improving the quality of tobacco products. Disclosure of Invention The invention aims to provide a rhodotorula mucilaginosa strain H04 with high aroma-producing performance, high nicotine tolerance and high tobacco characteristic aroma substances such as alcohols, aldehydes, esters and pyrazines, and a method for preparing tobacco flavor by using the strain, and solves the problems of poor aroma-producing capability, poor aroma coordination, single aroma and the like of the traditional rhodotorula mucilaginosa for tobacco. The invention provides rhodotorul