浓香型白酒酿造相关放线菌挥发性产物分析  

Preliminary Analysis of Volatiles in Fermentation Broths of Actinomycetes Isolated from Luzhou-Flavor Liquor Brewing Environments

作　　者：王涛[1,2] 游玲[2] 赵东 冯瑞章[1,2] 王松[1,2] 冯学愚[2] 林强[1] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000 [3]宜宾五粮液股份有限公司,四川宜宾644000

出　　处：《食品科学》2012年第14期184-187,共4页Food Science

基　　金：四川省科技厅支撑计划项目(2008NZ0031;2010NZ0029);四川省科技厅应用基础项目(2009JY0149);四川省教育厅重大培育项目(09ZZ039);四川省属高校白酒生产技术创新团队建设计划项目;宜宾市科技专项研究项目(200805303;2010ZGY016)

摘　　要：为探讨酿造过程中的放线菌对浓香型白酒生产的影响,对分离自窖泥、糟醅、窖房和曲房空气中的123株放线菌发酵液中的主要醇溶性和水溶性挥发物质进行检测。经气相色谱-质谱分析发现,123株放线菌均能产生多种挥发性产物,不同来源的放线菌菌株所产挥发性产物的种类有一定差异,仅Streptomyces属的多株放线菌可产生酯类、酸类、醛类、酮类及醇类等浓香型白酒中的重要呈香呈味物质,这些放线菌(特别是链霉菌)在浓香型白酒的酿造中很可能扮演着重要的角色。此外,还发现部分菌株在白酒和其他行业有重大的应用前景。In order to explore the role of actinomycetes in Luzhou-flavor liquor brewing, 123 actinomycete strains were isolated from the pit mud, distillers grains, pitroom air, koji room air. The alcohol-soluble and water-soluble volatiles in the fermentation broth of the isolated actinomycete strains were analyzed by GC-MS. The results showed that volatiles were detected in all 123 strains, and the volatile composition from these strains was different. Streptomyces sp. produced several important aroma- producing and flavor-producing substances such as organic acids, aldehydes, ketones and alcohols in Luzhou-flavor liquor. Therefore, actinomycetes, especially Streptomyces sp. plays an important role in Luzhou-flavor liquor brewing and consequently have great prospects for future applications in liquor brewing and other related fields.

关 键 词：浓香型白酒 放线菌 气相色谱-质谱联用 挥发性产物 

分 类 号：TS261.1[轻工技术与工程—发酵工程]