摘要
从贵州某酒厂的高温大曲中分离出2株产酱香细菌,对其进行个体形态特征、生理生化试验及分子生物学鉴定等,将2株菌鉴定为解淀粉芽孢杆菌(Bacillus amyloliquefaciens()16号菌株和22号菌株)。通过GC-MS分析,发现该2株菌的发酵产物中含有四甲基吡嗪、庚醇、苯甲醛、2-戊基呋喃等多种香味物质成分,其中吡嗪类物质含量最高,这些风味物质与酱香风味的形成息息相关。
Two Jiang-flavor-producing bacteria strains were isolated from high-temperature Daqu in a distillery in Guizhou. Based on the individ- ual morphological characteristics, physiological and biochemical experiments and molecular identification, the two stains （No. 16 strain and No.22 strain） were identified as Bacillus amyloliquefaciens. GC-MS analysis indicated that the fermented products of the two strains included tetramethyl pyrazine, heptanol, benzaldehyde, 2-amyl furan and other favoring substances. Among them, the content of pyrazine was the highest. All the fla- voring substances were closely related to the formation of Jiang-flavor.
出处
《酿酒科技》
北大核心
2013年第11期4-8,共5页
Liquor-Making Science & Technology
基金
科技部科技支撑计划项目课题"高品质白酒清洁酿造与工农产业链接关键技术及示范"(2011BAC06B12)
企业横向课题"酿酒微生物分离纯化及功能微生物筛选"(700470002205)
关键词
酱香
细菌
分离
鉴定
Jiang-flavor
bacteria
isolation
identification
