芝麻香型白酒芽孢杆菌培养基的筛选及其产香分析  

Screening of Bacillus Culture Medium for Zhimaxiang Baijiu(Sesame-flavor Liquor) and Analysis of Its Flavoring Components

作　　者：吕磊[1] 王腾飞[1] 汤丹丹[1] 王瑞明[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院,山东济南250353

出　　处：《酿酒科技》2014年第9期29-32,共4页Liquor-Making Science & Technology

摘　　要：正交试验筛选基础培养基,作为研究单种微生物产芝麻香的基质。通过实验表明,麦胚、麸皮以1∶1的比例,料水比为1∶7,添加400 U/g的酸性蛋白酶、糖化酶和木聚糖酶,水解反应8 h制成基础培养基,使其含有丰富的还原糖和α-氨基氮。用基础培养基进行地衣芽孢杆菌和枯草芽孢杆菌的单菌种发酵,利用GC-MS检测香气成分。结果表明,这两种细菌对芝麻香白酒中香气成分的产生有重要作用。The culture medium used as the matrix for microbial fermentation to produce sesame-flavor was screened out by orthogonal test as fol-lows：the ratio of wheat germ to bran was 1：1, the ratio of materials to water was 1：7, then the addition of 400 U/g acid protease, saccharifying en-zyme and xylanase, after 8 h hydrolysis, the base culture medium was finally prepared containing rich reducing sugar and amino nitrogen. Such base culture medium was used for Bacillus licheniformis/Bacillus subtilis fermentation and the produced flavoring components were detected by GC-MS. The results suggested that both the two Bacillus were important to producing flavoring components in Zhimaxiang Baijiu（Sesame-flavor liquor）.

关 键 词：芝麻香型白酒 还原糖 Α-氨基氮 地衣芽孢杆菌 枯草芽孢杆菌 代谢产物 微生物 

分 类 号：F426.82[经济管理—产业经济]