Screening of the Aroma-producing Strain and Its Key Aroma Compounds Analysis

PurposeAromatic bacteria show considerable promise for improving the aroma of tobacco leaves and producing flavors and fragrances in an environment-friendly way. The aim of our study was to characterize the aroma-producing strain isolated from tobacco leaves, and analyze its application characteristics. And this finding offers a valuable reference for the application of this strain.

MethodModified LB media were employed to isolate the aromatic bacteria on the aging flue-cured tobacco, and the modified LB media were made by adding hot water extract of the tobacco sample. And from fermentation test, an aroma-producing bacterium M-5 was selected. 16S rDNA sequence analyses were performed to identify aroma-producing strain M-5. Additionally, the aroma compositions from aroma-producing strain M-5 fermentation were analyzed by gas chromatography-mass spectrometry (GC-MS).

ResultThe strain M-5 was a Bacillus cereus. A large number of aroma compositions were detected by GC-MS, and the main components included 2,3-butanediol (23.89%), acetophenone (9.04%), phenylethyl alcohol (8.13%), butanoic acid, ethyl ester (6.07%), acetic acid, butyl ester (4.46%) and n-hexadecanoic acid (2.82%). These compounds have been used in improvement of tobacco leaves and production of flavors and fragrances.

ConclusionThe aroma-producing strain M-5 is of great application value for improving the aroma of tobacco leaves and producing flavors and fragrances.