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- Title
Study on degradation characteristics and microbial diversity of tobacco stem by synergistic fermentation with microbial community.
- Authors
SONG Lili; HUO Shanhao; SUN Yongwei; YANG Xu; ZHANG Zhiping; ZHANG Jingnan; WEI Tao
- Abstract
The bacterial community composed by Bacillus subtilis and Lactobacillus plantarum was used to ferment tobacco stem, the degradation of cell wall components, the structural properties and thermal reaction characteristics, the changes of aroma components and bacterial community structure of tobacco stem by solid-state anaerobic fermentation were studied. Results showed that after 5 days of anaerobic fermentation, the degradation rate of lignin in tobacco stem was 50.55%. Degradation of lignin was enhanced mainly by the breakdown of covalent bond between lignin and hemicellulose, demethylation, benzene ring decomposition, etc. After anaerobic fermentation, the pyrolysis weight loss of tobacco stem was increased by 4.85% and the maximum pyrolysis rate was increased by 13.28%, which was more conducive to the pyrolysis reaction. The content of total aroma components in tobacco stem after fermentation was increased by 7.88%, and the content of degraded carotene products increased significantly. In addition to Bacillus subtilis and Lactobacillus plantarum, the relative abundance of functional bacteria related to lignin degradation was greatly increased, and the degradation and transformation of tobacco stem lignin was improved by the synergistic fermentation with microbial community.
- Subjects
MICROBIAL diversity; MICROBIAL communities; SOLID-state fermentation; FERMENTATION; LACTOBACILLUS plantarum; TOBACCO products
- Publication
Journal of Light Industry, 2023, Vol 38, Issue 1, p63
- ISSN
2096-1553
- Publication type
Article
- DOI
10.12187/2023.01.008