Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract
In order to increase the content of ester compounds in fermented tobacco extract, using tobacco extract as fermentation substrate and Saccharomyces cerevisiae SMR-SC-11 as fermentation strain, the fermentation conditions were optimized by single factor and response surface test with ester contents a...
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Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-253.pdf |
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| author | YIN Peipei, WANG Lei, MA Mengting, CAI Yuqian, HOU Jiayi, SONG Jia, WANG Min, ZHOU Guiyuan |
| author_facet | YIN Peipei, WANG Lei, MA Mengting, CAI Yuqian, HOU Jiayi, SONG Jia, WANG Min, ZHOU Guiyuan |
| author_sort | YIN Peipei, WANG Lei, MA Mengting, CAI Yuqian, HOU Jiayi, SONG Jia, WANG Min, ZHOU Guiyuan |
| collection | DOAJ |
| description | In order to increase the content of ester compounds in fermented tobacco extract, using tobacco extract as fermentation substrate and Saccharomyces cerevisiae SMR-SC-11 as fermentation strain, the fermentation conditions were optimized by single factor and response surface test with ester contents as evaluation index, and the physicochemical indexes of tobacco extract were analyzed before and after fermentation. The results showed that the optimal fermentation conditions were: fermentation time 111 h, temperature 32 ℃, inoculum 5%, initial pH 6.7. Under the optimized conditions, the ester compounds yield was 2.28 g/L, and the ester compounds contents in tobacco extract after fermentation was increased by 714.28% compared with that before fermentation. The contents of protein, total sugar, reducing sugar and amino acid nitrogen was decreased by 26.7%, 23.6%, 33.0% and 58.3%, respectively, while the contents of Na<sup>+</sup> and K<sup>+</sup> had no significant change. |
| format | Article |
| id | doaj-art-f97dbab9ff2f414db6189aec99fc57a6 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-f97dbab9ff2f414db6189aec99fc57a62025-08-20T02:56:02ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-03-0144325325710.11882/j.issn.0254-5071.2025.03.038Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extractYIN Peipei, WANG Lei, MA Mengting, CAI Yuqian, HOU Jiayi, SONG Jia, WANG Min, ZHOU Guiyuan01. China Tobacco Yunnan Industrial Co., Ltd., Kunming 650106, China; ;2. College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaIn order to increase the content of ester compounds in fermented tobacco extract, using tobacco extract as fermentation substrate and Saccharomyces cerevisiae SMR-SC-11 as fermentation strain, the fermentation conditions were optimized by single factor and response surface test with ester contents as evaluation index, and the physicochemical indexes of tobacco extract were analyzed before and after fermentation. The results showed that the optimal fermentation conditions were: fermentation time 111 h, temperature 32 ℃, inoculum 5%, initial pH 6.7. Under the optimized conditions, the ester compounds yield was 2.28 g/L, and the ester compounds contents in tobacco extract after fermentation was increased by 714.28% compared with that before fermentation. The contents of protein, total sugar, reducing sugar and amino acid nitrogen was decreased by 26.7%, 23.6%, 33.0% and 58.3%, respectively, while the contents of Na<sup>+</sup> and K<sup>+</sup> had no significant change.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-253.pdfsaccharomyces cerevisiae|tobacco extract|fermentation condition optimization|response surface method|ester compound |
| spellingShingle | YIN Peipei, WANG Lei, MA Mengting, CAI Yuqian, HOU Jiayi, SONG Jia, WANG Min, ZHOU Guiyuan Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract Zhongguo niangzao saccharomyces cerevisiae|tobacco extract|fermentation condition optimization|response surface method|ester compound |
| title | Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract |
| title_full | Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract |
| title_fullStr | Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract |
| title_full_unstemmed | Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract |
| title_short | Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract |
| title_sort | optimization of fermentation conditions and effect evaluation of ester production by saccharomyces cerevisiae in tobacco extract |
| topic | saccharomyces cerevisiae|tobacco extract|fermentation condition optimization|response surface method|ester compound |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-253.pdf |
| work_keys_str_mv | AT yinpeipeiwangleimamengtingcaiyuqianhoujiayisongjiawangminzhouguiyuan optimizationoffermentationconditionsandeffectevaluationofesterproductionbysaccharomycescerevisiaeintobaccoextract |