Influence of Bacillus methylotrophicus on contents and coordination of chemical composition based on the primary-cured greenish tobacco

doi:10.3969/j.issn.1004-1524.20241019

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (9): 1969-1980.DOI: 10.3969/j.issn.1004-1524.20241019

• Food Science • Previous Articles Next Articles

Influence of Bacillus methylotrophicus on contents and coordination of chemical composition based on the primary-cured greenish tobacco

WANG Ting¹(), FAN Yuxin¹, WANG Hui², DU Jingshan¹, SHI Qiuhuan², WANG Yujie²^,^*(), SHEN Hongtao³^,^*(), WANG Yanfang¹, XI Jiaqin⁴, LIU Ling¹

¹ College of Agriculture, Henan University of Science and Technology, Luoyang 471023, Henan, China
² Luoyang Branch of Henan Provincial Tobacco Corporation, Luoyang 471023, Henan, China
³ Technology Center, China Tobacco Henan Industrial Limited Company, Zhengzhou 450016, China
⁴ Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China

Received:2024-11-22 Online:2025-09-25 Published:2025-10-15
Contact: WANG Yujie,SHEN Hongtao

Abstract

Abstract:

In order to improve the intrinsic quality of Luoyang primary flue-cured tobacco and enhance its industrial utilization value, the B2V and C3V grade tobacco leaves of Luoyang LY1306 were used as test materials. Bacillus methylotrophicus (JLZY-5) was sprayed with four concentration gradients of CK (0%), S1 (12%), S2 (24%) and S3 (36%) on the upper (B2V) and middle (C3V) parts of the primary-cured greenish tobacco, respectively. The effects of microorganisms on sensory evaluation quality, chemical composition contents and coordination of primary-cured greenish tobacco were measured, and the feasibility of using microorganisms to regulate the aging process of primary cured tobacco was discussed. The results showed that the aroma quality, aroma quantity, aftertaste, offensive odor, irritancy and total score of sensory evaluation of tobacco leaves increased with the extension of aging time. Spraying Bacillus methylotrophicus could effectively increase the total score of sensory evaluation of the primary-cured greenish tobacco and improve quality of tobacco leaves. Bacillus methylotrophicus with S2 treatment had the best effect during the aging process. The contents of total alkaloids, total nitrogen and starch in the upper and middle greenish tobacco were reduced by the effects of Bacillus methylotrophicus spraying (except the total alkaloids contents in the middle tobacco S1 and S3 treatments), the contents of reducing sugars and total sugars were increased(except in the middle tobacco S1 treatment) by the effects of bacterial spraying, while the contents of potassium and chlorine were almost not affected. As a whole, the chemical composition coordination of the primary-cured greenish tobacco was improved, and the optimal concentration of Bacillus methylotrophicus was 24%, which improved the quality of tobacco and expanded its application scope of primary-cured greenish tobacco.

Key words: primary-cured greenish tobacco, Bacillus methylotrophicus, chemical composition, coordination, aging

CLC Number:

WANG Ting, FAN Yuxin, WANG Hui, DU Jingshan, SHI Qiuhuan, WANG Yujie, SHEN Hongtao, WANG Yanfang, XI Jiaqin, LIU Ling. Influence of Bacillus methylotrophicus on contents and coordination of chemical composition based on the primary-cured greenish tobacco[J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1969-1980.

Figures/Tables 9

References 31

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等级 Level	处理 Treatment	醇化时间/月 Aging time/month	香气质 Aroma quality	香气量 Aroma quantity	余味 Aftertaste	杂气 Offensive odor	刺激性 Irritancy	总分 Total score
B2V	CK	1	5.4	5.4	5.6	5.3	5.5	60.4
		2	5.5	5.5	5.7	5.5	5.6	61.6
		3	5.6	5.5	5.7	5.6	5.7	62.2
		4	5.6	5.6	5.7	5.7	5.8	62.8
		5	5.7	5.7	5.7	5.8	5.8	63.5
		6	5.7	5.8	5.7	5.8	6.0	64.2
	S1	1	5.7	5.7	5.8	5.7	5.8	63.6
		2	5.8	6.0	5.9	6.0	5.9	65.6
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.7	5.7	5.9	5.7	5.8	63.8
		2	5.9	6.0	5.9	6.0	5.9	65.9
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.2	6.1	6.2	68.1
	S3	1	5.8	5.6	5.8	5.6	5.7	63.4
		2	6.0	5.9	5.9	6.0	5.9	65.9
		3	6.0	5.9	5.9	5.9	6.0	66.0
		4	6.1	5.9	6.0	6.0	6.0	66.6
		5	6.0	6.0	6.0	6.0	6.1	66.8
		6	6.0	6.0	6.1	6.0	6.1	67.0
C3V	CK	1	5.6	5.5	5.6	5.6	5.6	61.8
		2	5.8	5.7	5.7	5.7	5.7	63.6
		3	6.0	5.8	5.8	5.8	5.8	65.0
		4	6.1	5.8	5.8	5.8	5.8	65.4
		5	6.1	5.9	5.9	5.9	5.9	66.2
		6	6.1	6.0	5.9	5.9	5.9	66.5
	S1	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	5.9	6.0	5.9	6.0	66.2
		3	6.0	6.0	6.0	6.0	6.1	66.8
		4	6.1	6.0	6.0	6.1	6.1	67.2
		5	6.1	6.1	6.1	6.2	6.1	67.8
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	6.0	6.0	5.9	6.0	66.5
		3	6.1	6.0	6.0	6.0	6.1	67.1
		4	6.1	6.0	6.1	6.1	6.1	67.4
		5	6.2	6.1	6.1	6.2	6.2	68.3
		6	6.1	6.1	6.1	6.2	6.2	68.0
	S3	1	5.9	5.7	5.9	5.7	5.9	64.6
		2	6.0	6.0	6.0	6.0	5.9	66.4
		3	6.0	5.8	6.0	6.0	6.0	65.9
		4	6.1	6.0	6.1	6.0	6.1	67.3
		5	6.0	6.0	6.1	6.1	6.1	67.0
		6	6.0	6.0	6.0	6.1	6.1	66.9

等级 Level	处理 Treatment	醇化时间/月 Aging time/month	香气质 Aroma quality	香气量 Aroma quantity	余味 Aftertaste	杂气 Offensive odor	刺激性 Irritancy	总分 Total score
B2V	CK	1	5.4	5.4	5.6	5.3	5.5	60.4
		2	5.5	5.5	5.7	5.5	5.6	61.6
		3	5.6	5.5	5.7	5.6	5.7	62.2
		4	5.6	5.6	5.7	5.7	5.8	62.8
		5	5.7	5.7	5.7	5.8	5.8	63.5
		6	5.7	5.8	5.7	5.8	6.0	64.2
	S1	1	5.7	5.7	5.8	5.7	5.8	63.6
		2	5.8	6.0	5.9	6.0	5.9	65.6
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.7	5.7	5.9	5.7	5.8	63.8
		2	5.9	6.0	5.9	6.0	5.9	65.9
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.2	6.1	6.2	68.1
	S3	1	5.8	5.6	5.8	5.6	5.7	63.4
		2	6.0	5.9	5.9	6.0	5.9	65.9
		3	6.0	5.9	5.9	5.9	6.0	66.0
		4	6.1	5.9	6.0	6.0	6.0	66.6
		5	6.0	6.0	6.0	6.0	6.1	66.8
		6	6.0	6.0	6.1	6.0	6.1	67.0
C3V	CK	1	5.6	5.5	5.6	5.6	5.6	61.8
		2	5.8	5.7	5.7	5.7	5.7	63.6
		3	6.0	5.8	5.8	5.8	5.8	65.0
		4	6.1	5.8	5.8	5.8	5.8	65.4
		5	6.1	5.9	5.9	5.9	5.9	66.2
		6	6.1	6.0	5.9	5.9	5.9	66.5
	S1	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	5.9	6.0	5.9	6.0	66.2
		3	6.0	6.0	6.0	6.0	6.1	66.8
		4	6.1	6.0	6.0	6.1	6.1	67.2
		5	6.1	6.1	6.1	6.2	6.1	67.8
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	6.0	6.0	5.9	6.0	66.5
		3	6.1	6.0	6.0	6.0	6.1	67.1
		4	6.1	6.0	6.1	6.1	6.1	67.4
		5	6.2	6.1	6.1	6.2	6.2	68.3
		6	6.1	6.1	6.1	6.2	6.2	68.0
	S3	1	5.9	5.7	5.9	5.7	5.9	64.6
		2	6.0	6.0	6.0	6.0	5.9	66.4
		3	6.0	5.8	6.0	6.0	6.0	65.9
		4	6.1	6.0	6.1	6.0	6.1	67.3
		5	6.0	6.0	6.1	6.1	6.1	67.0
		6	6.0	6.0	6.0	6.1	6.1	66.9

Influence of Bacillus methylotrophicus on contents and coordination of chemical composition based on the primary-cured greenish tobacco

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