芽孢杆菌对白酒发酵过程中正丙醇含量的影响  

Effects of the Addition of Bacillus NX3-5Y during Liquor Fermentation on the Content of n-propanol

作　　者：柏永昊[1] 张明春 缪礼鸿[1] 

机构地区：[1]武汉工业学院生物与制药工程学院,湖北武汉430023 [2]湖北白云边酒业股份有限公司,湖北松滋434200

出　　处：《酿酒科技》2013年第11期26-29,共4页Liquor-Making Science & Technology

摘　　要：从"白云边"大曲、小曲酒醅和酒曲中分离得到了17株芽孢杆菌。采用纯种发酵分析方法对各菌株发酵产正丙醇进行研究,结果表明,其中1株芽孢杆菌NX3-10H能在苏氨酸液态培养基中产生少量的正丙醇(1.65 mg/L);模拟小曲发酵试验及单因素方差分析表明,添加芽孢杆菌NX3-5Y,正丙醇含量增加3.72%,但影响不显著;堆积前分别添加3种不同抗生素,芽孢杆菌生长受到不同程度抑制,正丙醇含量相应降低,但同样影响不显著。芽孢杆菌在白酒发酵过程中,虽然能增加正丙醇的含量,但不是正丙醇产生的主要因子。17 Bacillus strains were isolated from Baiyunbian Daqu, fermented grains of Xiaoqu, and liquor starter in the experiment. Pure-species fermentation test suggested that a Bacillus strain NX3-5Y could produce a small amount of n-propanol （1.65 mg/L） in liquid threonine culture mediums. Simulated Xiaoqu fermentation test and single factor ANOVA showed that the addition of Bacillus strain NX3-5Y could increase n-propanol content by 3.72 % and such increase was not significant. Before stacking fermentation, three different kinds of antibiotics were added respectively, and the growth of Bacillus was inhibited at different levels, n-propanol content was decreased correspondingly, but such decrease was not significant either. Accordingly, Bacillus could increase the content of n-propanol in the process of liquor fermentation, but it is not the main factor to produce n-propanol.

关 键 词：芽孢杆菌 正丙醇 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]