张鹏，李炜，师超，高加明，任杰，申国明，张忠锋

摘  要：烟叶香气不足一直制约着烟叶品质及其工业可用性。为开发新的烟草香料，本研究从湖北省利川市烟草种植区的烟叶中筛选到产果香型菌株R59，经鉴定为产黑色素短梗霉Aureobasidium melanogenum。发酵后，该菌株能够产生11种香气化学物质，其中果香型的苯乙醇、苯乙醛和醋酸异戊酯的浓度均超过100 μg/mL。对发酵培养基进行优化，发现以30 g/L的葡萄糖作为碳源，15 g/L玉米浆作为氮源，培养基pH为5.0条件下培养R59菌株，可有效提高菌株中苯乙醛和醋酸异戊酯的产量。喷洒10 μL/g R59菌株发酵液可有效改善烟丝的协调性、香气和余味。R59菌株产香发酵成本低，添加工艺简单，可以作为一种提高烟草品质的香料来源。

关键词：果香型真菌;烟草;增香;感官评价

Screening and Identification of a Fungus with a Sweet Fruit Aroma and Its Application in Flavoured Tobacco

ZHANG Peng1， LI Wei2， SHI Chao3， GAO Jiaming4， REN Jie1， SHEN Guoming1， ZHANG Zhongfeng1*

（1. Tobacco Research Institute of Chinese Academy of Agricultural Sciences， Qingdao 266101， China; 2. Shanghai Tobacco Group Beijing Cigarette Factory Co.， Ltd. Beijing 101121， China; 3. Lichuan Branch of Enshi Tobacco Company， Lichuan， Hubei 445400， China; 4. Hubei Provincial Tobacco Company of China National Tobacco Corporation， Wuhan 430000， China）

Abstract： Insufficient aroma of tobacco leaves has always been a major factor limiting the quality of tobacco leaves and their industrial availability. In order to develop a new source of spices， the R59 strain with a sweet fruit aroma was isolated from healthy leaves of tobacco collected from Lichuan， Hubei province. This strain was identified as Aureobasidium melanogenum. In this study， eleven aroma components were detected in the fermentation broth. Among them， phenylethyl alcohol， phenylacetaldehyde， and isoamyl acetate， which possessed fruity arama， were produced more than 100 μg/mL. After fermentation medium optimization， the production of phenylacetaldehyde and isoamyl acetate by the R59 strain was increased significantly when cultured in 30 g/L glucose， 15 g/L corn steep liquor at pH 5.0. Spraying of the fermentation broth onto cut tobacco at a dosage of 10 μL/g could effectively improve its coordination， aroma and aftertaste. Due to its low fermentation cost and simple addition process， the R59 strain can be used as an aroma source to significantly improve the quality of cigarette products.

Keywords： fruity fungi; tobacco; fragrances enhancement; sensory evaluation

煙草是我国重要的经济作物之一。卷烟的香气品质直接影响消费者的吸食口感，是评价卷烟产品的重要指标。提高卷烟的香气品质有多种方法，如选育高香品质的烟草品种[1]、改善烟草的栽培模式[2]及在卷烟加工过程中添加香料[3]等。其中外源添加香料在卷烟加工中最为常用，可以直接、有效地提升卷烟的香气品质，掩盖烟叶的刺激性和杂气。但是，外源添加香料目前主要以化学合成为主，合成过程中产生的废弃物和潜在有害物质会造成环境污染。因此，研发绿色、环保的新型香料，替代化学合成的卷烟香料，对于烟草香料行业的健康发展至关重要。

自然界中有多种微生物能够产生香气物质，为新型天然源香料的开发提供了途径[4]。……