酱香大曲中Geotrichum candidum MTBD菌株筛选及发酵产物研究  

Screening of Geotrichum candidum MTBD Strain from Jiang-flavor Daqu and Study on Its Fermentation Products

作　　者：张应莲 黄永光 

机构地区：[1]茅台酒厂(集团)习酒有限责任公司,贵州习水564600 [2]贵州省轻工业科学研究所,贵州贵阳550007

出　　处：《酿酒科技》2012年第12期31-33,36,共4页Liquor-Making Science & Technology

基　　金：贵州省工业攻关项目(黔科合GZ字(2011)3015);贵州省工业攻关项目黔科合GY字(2011)3052

摘　　要：对从酱香大曲中分离的白地霉菌株Geotrichum candidum MTBD进行了鉴定,并对该菌株的固态发酵和液态条件下产蛋白酶及其产酶条件进行了研究,以及该菌株利用酿酒原料的固态和液态发酵产物分析。结果表明,该菌株能产较高活力的蛋白酶,发酵代谢产物包括酸类、酯类、芳香族化合物、醛酮类、含氮化合物等多种成分,与茅台地区酱香型白酒的风味成分分析结果进行比较分析,结果表明,该菌株也是酱香型白酒生产的主要功能菌株,对提供发酵动力和风味形成具有重要的贡献。Geotrichum candidum MTBD strain, isolated from Jiang-flavor Daqu, was identified, its protease-producing capacity under solid fermentation conditions and liquid conditions and protease-producing conditions were investigated, and its fermentation products were analyzed. The results showed that the strain could produce protease with high activity and its fermentation products included acids, esters, aromatic compounds, aldehydes ketone, and nitrogen etc. Through the comparison with the analytic results of flavoring compositions of Jiang-flavor liquor, it was found as the main functional bacteria strain in the production of Jiang-flavor liquor and it had made important contributions to the formation of Jiang-flavor

关 键 词：白地霉 蛋白酶 固态发酵 液态发酵 发酵代谢产物分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] Q93-3[轻工技术与工程—食品科学与工程]