摘要
从馥合香型白酒细菌曲中分离、筛选产香能力优良的芽孢杆菌,有利于为酿酒微生物的强化制曲提供优良菌株。本研究通过平板分离从细菌曲中得到5株产香较好的芽孢杆菌,采用形态观察、生理生化实验和分子生物技术对其进行菌种鉴定,采用顶空固相微萃取和气相色谱-质谱法(HS-SPME-GC-MS)对菌株发酵液中的挥发性组分进行检测,并对菌株的耐受性进行研究。结果表明,从馥合香型白酒细菌曲中分离鉴定得到5株芽孢杆菌,菌株ZP的产香效果较好,其液体发酵中四甲基吡嗪的含量最高0.0235μg/g,被鉴定为枯草芽孢杆菌(Bacillus subtilis),可耐高温55℃、酒精度6%vol。细菌曲中枯草芽孢杆菌的强化应用对提高馥合香型白酒的品质具有重要意义。
In this study,5 Bacillus strains with good aroma production performance were isolated from Fuhexiang bacterial starter through plate separation.Morphological observation,physiological and biochemical experiments,and molecular biotechnology were used to identify the strains.Headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to detect the volatile components in the fermentation broth of the strains,and the tolerance of the strains was studied.The results showed that among the 5 Bacillus strains,the aroma producing performance of strain ZP was better.The content of tetramethylpyrazine in the fermentation broth of strain ZP was the highest,reaching 0.0235±0.0000μg/g.Strain ZP was identified as Bacillus subtilis,which could withstand high temperature of 55℃ and alcohol content of 6%vol.The application of Bacillus subtilis in the bacterial starter is of great significance for improving the quality of Fuhexiang Baijiu.
作者
潘天全
张杰
李娜
代森
王悦
吴宏萍
PAN Tianquan;ZHANG Jie;LI Na;DAI Shen;WANG Yue;WU Hongping(Jinzhongzi Distillery Co.Ltd.,Fuyang,Anhui 236023,China)
出处
《酿酒科技》
2026年第3期48-54,共7页
Liquor-Making Science & Technology
基金
2023年度安徽省重点研究与开发计划项目(No.2023n06020032)。
关键词
枯草芽孢杆菌
四甲基吡嗪
分离鉴定
性能研究
风味分析
Bacillus subtilis
tetramethylpyrazine
isolation and identification
performance analysis
flavor analysis
