PJB-2023-314
ENZYME PREPARATION PRODUCED BY PAENIBACILLUS AMYLOLYTICUS TO IMPROVE THE SENSORY QUALITY OF THE UPPER LEAVES IN FLUE-CURED TOBACCO
KANGXI ZHOU
Abstract
Enzyme preparation was utilized to overcome the deficiencies of high nicotine content and low sugar/nicotine ratio in the upper flue-cured tobacco leaves. A strain of Paenibacillus amylolyticus with high amylase yield was screened out from the surface of tobacco leaves to produce the enzyme preparation. The gas chromatography-mass spectrometry (GC-MS) method was performed to isolate and detect the intracellular substances of tobacco leaves. Both cluster heatmap analysis and principal component analysis (PCA) demonstrated that active enzymes had an obvious effect on tobacco leaves, while the changes brought by inactivated enzymes on tobacco leaves were non-significant. Orthogonal partial least-squares discriminant analysis (OPLS-DA) revealed that active enzymes could lower the nicotine content of the upper tobacco leaves, and elevate the content of higher fatty acids, terpenoids, and their derivatives. As a result, the physiological strength and pungent odor brought by tobacco leaves were diminished, while the aroma volume and quality were enhanced. Moreover, the macromolecule-degrading enzymes in the enzyme preparation degraded the starch, pectin, and cellulose in flue-cured tobacco, contributing to a higher level of reducing sugars and thereby a higher sugar/nicotine ratio. Taken together, the present investigation presented a method to apply microbial enzyme preparations in the processing of flue-cured tobacco, thereby providing new insights into the damage reduction and quality improvement of tobacco leaves.
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