摘要
从生产用大曲和酒醅中分离纯化得到1株细菌,根据该菌株的形态特征、生理生化指标和16S rDNA序列同源性分析结果将其鉴定为地衣芽孢杆菌(Bacillus licheniformis)。以本地高粱为底物进行固态发酵闻香和代谢发酵风味产物分析。结果表明,该菌株发酵产香风味物质丰富,GC-MS分析定性检测出40多种发酵代谢产物,包括吡嗪类、酸类、酯类、醇类、酮类及芳香族化合物等,其中,四甲基吡嗪、3-羟基-2-丁酮、2,3-丁二醇、2,3-丁二酮、1,3-丁二醇、愈创木酚、乙酸、丁酸、3-甲基丁酸等成分含量较高。
A bacteria strain was isolated from fermented grains and Daqu in our distillery and then identified as Bacillus licheniformis according to its morphological properties, physiochemical indexes and 16S rDNA sequence homology analysis results. Then it was used in solid fermentation with local sorghum used as the substrate and its fermentation metabolites were analyzed by GC-MS. The results suggested that there were more than 40 kinds ofmetabolites including pyrazine, acids, esters, alcohols, ketone, and aromatic compounds etc. Among them, the content oftetram- ethylpyrazine, 3- hydroxy -2- butanone, 2,3- butanediol, 1,3-butanediol, guaiacol, acetic acid, butyric acid, and 3- methyl butyric acid was com- paratively high. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第12期49-52,共4页
Liquor-Making Science & Technology
基金
都匀市科技项目(匀市科合2012字3号)资助
关键词
微生物
地衣芽孢杆菌
酱香
分离鉴定
发酵
代谢产物
风味物质
microbe
Bacillus licheniformis
Jiang-flavor
separation and identification
metabolites
flavoring substances
