丙酸菌对特型酒风格风味物质影响的研究  

Investigation on the influence of propionibacterium on the style and flavor substances of Te-type liquor

作　　者：辛秀明[1,2] 吴生文[2] 邓丹雯[1] 陈飞[2] 

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

出　　处：《食品工业科技》2012年第6期240-243,共4页Science and Technology of Food Industry

基　　金：江西省科技支撑计划项目(2009BGA02800)分支项目

摘　　要：从特型窖泥中分离得到高产丙酸的菌株,将其应用于特型酒生产。结果表明:当丙酸菌添加量增加6.7×105个/g糟醅时,与未补加筛选丙酸菌的对照组作比较,特型酒中乳酸含量降低了3.67mg/100mL,乳酸乙酯含量降低了80.6mg/100mL,丙酸乙酯含量提高了0.5mg/100mL,且基酒风格突出、口感较好。Propionibacterium with high fermentation capacity were separated from pit mud, and applied in 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 3.67mg/100mL and 80.6mg/100mL, and ethyl propionic acid content was increasing by 0.5mg/iOOmL,with the Te-type liquor style features and taste better.

关 键 词：丙酸菌 分离 鉴定 特型酒 风格风味物质 

分 类 号：TS201.3[轻工技术与工程—食品科学]