4株浓香型白酒酿造相关链霉菌的挥发性产物研究  

Volatile Products of 4 Streptomyces Strains Isolated from Strong-flavor Liquor Factories

作　　者：游玲 王涛[1,2] 

机构地区：[1]发酵资源与应用四川省高校重点实验室,宜宾644000 [2]宜宾学院生命科学与食品工程学院,宜宾644000

出　　处：《食品工业》2012年第12期118-120,共3页The Food Industry

基　　金：四川省科技厅支撑计划项目(2008NZ0031);四川省科技厅支撑计划项目(2010NZ0091);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资助;宜宾市科技专项研究项目(200805303);(2010ZGY016);宜宾学院基金项目(2011Z26)

摘　　要：对分离自浓香型白酒发酵糟醅、窖房和曲房空气中的4株链霉菌挥发性产物进行GC-MS分析,发现4株菌均可产丁酸、己酸、丁酸乙酯、己酸乙酯、乳酸乙酯及糠醛等对浓香型白酒风味有重要影响的醇溶性和水溶性挥发性产物,其中乳酸乙酯、己酸为主要产物,菌株W8A-13挥发性产物中乳酸乙酯占70.8%,菌株Z9A-32的挥发性产物中己酸占40.8%,丁酸乙酯、己酸乙酯在4株菌挥发性产物中含量均较低,没检测到乙酸乙酯。经16S rDNA序列鉴定,4株放线菌分属于Streptomyces mutabilis,S.vinaceusdrappus,S.coelicoflavus,S.violascens,为常见土壤放线菌。结果表明,这4株链霉菌在白酒酿造中有一定应用价值。The volatile products of 4 Streptomyces strains isolated from the fermentation materials, air of fermentation workshop and air of koji workshop were detected by GC-MS. Alcohol-soluble volatiles and water-soluble volatiles containing butyric acid, hexanoic acid, ethyl hexanoate, ethyl butyrate, ethyl lactate and furfural were detected from 4 strains, and ethyl lactate, hexanoic acid were the main volatile products. Ethyl lactate took 70.8% in volatile products of the strain WSA-13, and hexanoic acid took 40.8% in volatile products of the strain Z9A-32. The content of both ethyl butyrate and ethyl hexanoate were low, and ethyl acetate was not detected. The partial 16S rDNA sequences showed that these 4 strains were most frequent actinomyces in soil and belong to Streptomyces mutabilis, S. vinaceusdrappus,S. coelicoflavus, S. violascens, respectively. The results indicated that 4 Streptomyces sp. strains had prospective application value in Chinese liquor fermentation.

关 键 词：浓香型白酒 链霉菌 GC—MS 挥发性产物 

分 类 号：TS261.12[轻工技术与工程—发酵工程]