牛栏山二锅头酒醅中芽孢杆菌分离鉴定及发酵风味分析  

Identification of Bacillus from Niulanshan Erguotou fermented grain and analysis of flavor compounds in the fermentation

作　　者：杨春霞[1] 廖永红[1] 刘峻雄[1] 胡建华 胡佳音 窦屾[1] 

机构地区：[1]北京工商大学食品学院食品添加剂与配料北京市高等学校工程中心食品风味化学北京市重点实验室,北京100048 [2]北京顺鑫农业股份有限公司牛栏山酒厂,北京101301

出　　处：《食品工业科技》2012年第9期69-74,共6页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目课题(2011BAD23B01;2011BAC11B06)

摘　　要：从牛栏山二锅头酒醅中分离筛选出5株产风味物质能力较好的芽孢杆菌,通过16SrDNA序列分析和构建系统发育树,5株细菌分别为地衣芽孢杆菌(Bacillus licheniformis)、蜡样芽孢杆菌(Bacillus cereus)、短小芽孢杆菌(Bacillus pumilus)和枯草芽孢杆菌(Bacillus subtilis)。分别对它们进行发酵风味分析,其发酵液经固相微萃取和GC-MS分析,并除去空白培养基中物质,地衣芽孢杆菌BL-1发酵液共检测得到14种风味物质,蜡样芽孢杆菌BC-1和短小芽孢杆菌BP-1发酵都得到12种风味物质,枯草芽孢杆菌BS-1好氧发酵共得到16种风味物质,枯草芽孢杆菌BS-2厌氧发酵共得到19种风味物质。除短小芽孢杆菌外,其他4株芽孢杆菌都含有较多数量的酯类化合物,且主要代谢风味物质都是3-羟基-2-丁酮,而短小芽孢杆菌BP-1则含有数量较多的烃类化合物,其主要风味物质是苯乙醇。Five strains of bacillus which can produce flavor were screened from Niulanshan Erguotou fermented grain.Using the sequences analysis of 16S rDNA and phylogenetic tree construction,five strains were identified as Bacillus licheniformis,Bacillus cereus,Bacillus pumilus and Bacillus subtilis.The fermentation broth of five bacillus strains were analyzed by solid phase micro-extraction and chromatography-mass spectrometry.Removing the compounds of blank,a total of 14 flavor compounds in fermentation broth of Bacillus licheniformis BL-1,12 flavor compounds in fermentation broth of Bacillus cereus BC-1 and Bacillus pumilus BP-1,16 flavor compounds in fermentation broth of Bacillus subtilis BS-1,19 flavor compounds in fermentation broth of Bacillus subtilis BS-2.Except Bacillus pumilus,the fermentation of other four Bacillus strains mainly contained esters compound,and 3-hydroxy-2-butanone was the most important flavor compound.However,the fermentation of Bacillus pumilus BP-1 mainly comprised alkynes compound and phenylethyl alcohol was the main flavor compound.

关 键 词：风味物质 酒醅 固相微萃取 气相色谱-质谱联用仪 芽孢 

分 类 号：TS261.1[轻工技术与工程—发酵工程]