丙酸菌的分离鉴定及对特型酒风格风味的影响  

Isolation and identification of propionibacterium in pit mud and how it to affect style and flavor of Te-type liquor

作　　者：吴生文[1] 辛秀明[2] 邓丹雯[2] 熊秋萍[1] 

机构地区：[1]四特酒有限责任公司,樟树331200 [2]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国食品添加剂》2011年第4期130-134,199,共6页China Food Additives

基　　金：江西省科技支撑计划项目(2009BGA02800)分支项目

摘　　要：乳酸及乳酸乙酯含量过高影响白酒的风味,甚至出酒率。丙酸菌可以利用乳酸作为碳源,发酵生成丙酸,具有"增丙降乳"的效果。从特型酒窖泥中分离得到高产丙酸的菌株,将其应用于特型酒生产。当丙酸菌浓度增加6.7×105个/g糟醅时,与空白样对照,特型酒中乳酸含量降低了3.67g/L,乳酸乙酯含量降低了0.806g/L,丙酸乙酯含量提高了0.005g/L,且基酒风格突出、口感较好。The excessive lactic acid and ethyl lactate contents affect production and quality of liquor.As carbon source,lactic acid could be used by propionibacterium which produces propionic acid,and realizes the effect of ethyl propionic acid-increasing and ethyl lactate-decreasing.Propionibacteriums with high fermentation capacity were separated from pit mud,and applied of Te-type liquor production.When the content of propionibacterium raised 6.7 105/g in fermented grains,compared with control sample,the results showed that lactic acid and ethyl lactate content was reduced by 3.67g/L and 0.806g/L,and ethyl propionic acid content was increased by 0.005g/L,with the Te-type liquor style features and taste better.

关 键 词：丙酸菌 增丙降乳 分离 鉴定 特型酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]