Cigarette Flavouring Regulation by Using Aroma-producing Microorganism Isolated from Maotai Daqu

The selected Moutai aromatic microorganisms and their metabolites were applied into the fermentation of tobacco leaves in order to improve the tobacco quality. The results showed that a variety of aromatic substances in Moutai, as well as the typical flavor substances commonly used in cigarettes, were detected in the fermented tobacco leaf extract. In view of the GC-MS results as well as the sensory smoking evaluation of tobacco leaf extracts under designed experimental conditions, the optimal parameters of stable single-strain fermentation process was at 40 ℃ for 10-15 days. The results of specific effects of different fermentation conditions on the content of aroma substances in different parts of tobacco leaves after fermentation, as well as the subsequent sensory evaluation, provided basic data for the improvement of tobacco fermentation and aroma flavoring technology, which was conducive to the development of new cigarettes

Selective Parameters and Bioleaching Kinetics for Leaching Vanadium from Red Mud Using Aspergillus niger and Penicillium tricolor

In the present study, using Aspergillus niger and Penicillium tricolor, the influence of the selected parameters, including sucrose concentration, inoculation size of spores, pulp density, and pre-culture time, on the bioleaching efficiency (biomass, organic acids production, and vanadium extraction, respectively) of red mud were studied. The bioleaching kinetics under optimal conditions were also explored. Sucrose concentration showed a positive linear effect on bioleaching efficiency below 143.44 and 141.82 g/L using A. niger and P. tricolor, respectively. However, a higher concentration was unfavorable for vanadium extraction. The inoculation size of spores showed an insignificant effect on both biomass and vanadium extraction if it exceeded the lowest coded levels (0.5 × 107/mL). Red mud pulp density showed a negative effect on the bioleaching efficiency of A. niger but a positive effect on organic acids production and vanadium extraction of P. tricolor. A pre-culture was indispensable for A. niger but not for P. tricolor due to the fact of its isolation from the red mud examined in this study. The kinetics analysis showed that the leaching rate of vanadium followed a two-domain behavior: initially, a rapid leaching period of approximately 10–15 days and, subsequently, a slow leaching period. Considering the change of the particles’ appearance as well as in the elemental composition of the bioleached red mud, it is speculated that the rate of leaching agents through the silicon minerals was the rate-limiting step of dissolution kinetics under the fungal bioleaching process

Cigarette Flavouring Regulation by Using Aroma-producing Microorganism Isolated from Maotai Daqu

The selected Moutai aromatic microorganisms and their metabolites were applied into the fermentation of tobacco leaves in order to improve the tobacco quality. The results showed that a variety of aromatic substances in Moutai, as well as the typical flavor substances commonly used in cigarettes, were detected in the fermented tobacco leaf extract. In view of the GC-MS results as well as the sensory smoking evaluation of tobacco leaf extracts under designed experimental conditions, the optimal parameters of stable single-strain fermentation process was at 40 ℃ for 10-15 days. The results of specific effects of different fermentation conditions on the content of aroma substances in different parts of tobacco leaves after fermentation, as well as the subsequent sensory evaluation, provided basic data for the improvement of tobacco fermentation and aroma flavoring technology, which was conducive to the development of new cigarettes