枯草芽孢杆菌在白酒生产中的应用  

Study on the Application of B.subtilis in the Production of Liquor

作　　者：施小明[1] 徐岩 崔凤元[1] 钟玉叶 谢玉球[1] 谢旭[1] 

机构地区：[1]江苏双沟酒业股份有限公司,江苏宿迁223911 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《酿酒科技》2012年第2期49-53,共5页Liquor-Making Science & Technology

摘　　要：从江苏双沟酒业股份有限公司堆积醅中筛选得到3株耐高温细菌(S2007-9,S2007-13,S2007-16),经鉴定皆为枯草芽孢杆菌。以这3株芽孢杆菌为基础分别制成麸曲,用HS-SPME联合GC-MS分析麸曲中挥发性成分,结果发现,3株芽孢杆菌制成的麸曲中吡嗪类化合物的含量相比阴性对照有显著升高,特别是四甲基吡嗪的含量升高最为显著,3种单菌株麸曲中四甲基吡嗪的含量分别是阴性对照中含量的30.25倍、26.85倍和38.53倍。芳香族化合物和酚类化合物也有显著升高。将3种单菌株麸曲应用到白酒生产中发现能增加白酒中吡嗪类化合物的含量,其中四甲基吡嗪的含量分别是阴性对照的5.99倍、4.70倍和3.67倍,同时也能降低白酒中醇类和酯类化合物的含量。Three thermophilic bacteria strains（S2007-9,S2007-13,S2007-16） obtained from high-temperate stacking fermented grains in Jiangsu Shuang’gou Liquor Industry Co.Ltd,were identified as B.subtilis and used to produce bran starter respectively.The three kinds of produced bran starter were then analyzed by headspace solid-phase microextration（HS-SPME） coupled with gas chromatogram-mass spectrum system（GC-MS） and it turned out that the content of pyrazines in the produced bran starter increased evidently than that in the negative control groups especially the content of tetramethylpyrazine（increased by 30.25 times,26.85 times and 38.53 times respectively）,and the content of both aromatic compounds and phenolic compounds increased significantly in the produced bran starter.Then the three kinds of bran starter were applied in liquor production and it was found that pyrazines content in liquor increased（5.99 times,4.70 times and 3.67 times of that in negative control group）,however,the contents of alcohols and esters in liquor decreased at the same time.

关 键 词：微生物 枯草芽孢杆菌 GC-MS 挥发性成分 吡嗪 

分 类 号：TS262.3[轻工技术与工程—发酵工程]