浓香型白酒窖泥中芽孢杆菌的分离鉴定及代谢产物分析  

Screening, identification and metabolites analyses of Bacillus in pit mud of Luzhou-flavor Baijiu

作　　者：刘燕梅[1,2] 王艳丽[2,3] 汪文鹏 李永博[2] 吴树坤[2] 刘梅[2] 黄治国[2] 

机构地区：[1]宜宾市产品质量监督检验所,四川宜宾644000 [2]四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]安徽古井集团有限责任公司技术质量中心,安徽亳州236800

出　　处：《中国酿造》2017年第7期76-79,共4页China Brewing

基　　金：固态发酵资源利用四川省重点实验室开放基金项目(2015GTY004);地方高校国家级大学生创新创业训练计划项目(201210622014);泸州老窖科研奖学金项目(131jzk03)

摘　　要：从浓香型白酒窖泥中筛选出3细菌,经磷脂脂肪酸(PLFA)鉴定,分别为球形赖氨酸芽孢杆菌(Lysinibacillus sphaerieus)、短短芽孢杆菌(Brevibacillus brevis)、尘埃类芽孢杆菌(Paenibacillus larvae subsup.pulvifaciens)。采用固相微萃取结合气相色谱-质谱联用(SPME-GC-MS)技术分析3株菌发酵产物,结果表明,3株菌产风味物质能力较强且种类丰富,主要为高级醇、高级酮等芳香类化合物,它们作为白酒中的微量成分,对浓香型白酒风味的形成起着放香、助香及调香的作用。因此,这3株菌的代谢产物对浓香型白酒风味物质的形成有一定影响。Three strains of bacteria were screened from the pit mud of Luzhou-flavor Baijiu. Through phospholipid fatty acid （PLFA） identification, the strains were identified as Lysinibacillus sphaerieus, Brevibacillus brevis and Paenibacillus larvae subsup, pulvifaciens, respectively. The fermentation products of three strains were analyzed by solid phase microexlraction combined with gas chromatography-mass spectrometry （SPME-GC-MS）. The results showed that three strains had strong ability to produce flavor substances which had various kinds, mainly for aromatic compounds （including alcohols and ketones）. As the trace components in Baijiu, the aromatic compounds played an putting incense, helping incense and blending incense role in the formation of Baijiu flavor. Therefore, the metabolic products of three strains had certain effect on the formation of flavor substances in Luzhou-flavor Baijiu.

关 键 词：浓香型白酒 窖泥 芽孢杆菌 分离 磷脂脂肪酸鉴定 代谢产物分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]