黄酒发酵过程中微生物筛选及菌株产香分析  

Microbes Isolated from Chinese Rice Wine and Functions on Flavor Compounds in Special Culture Medium

作　　者：张超 刘双平 邹慧君 周志磊 韩笑 姬中伟 王宗敏 毛健 ZHANG Chao;LIU Shuang-ping;ZOU Hui-jun;ZHOU Zhi-lei;HAN Xiao;JI Zhong-wei;WANG Zong-min;MAO Jian(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University ,Wuxi 214122, China;Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd.,Shaoxing 312000, China;National Chinese Rice Wine Engineering Technology Research Center,Shaoxing 312000, China;Jiangsu Industrial Technology Research Institute and Institute of Food Biotechnology, Rugao JN University Institute of Food Bioteehnology Co., LTD, Nantong 226500, China)

机构地区：[1]江南大学,粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000 [3]国家黄酒工程技术研究中心,浙江绍兴312000 [4]江苏省产业技术研究院食品生物技术研究所,如皋江大食品生物技术研究所有限公司,江苏南通226500

出　　处：《食品工业科技》2018年第14期94-102,共9页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2017YFD0400103;2016YFD0400504); 国家自然科学基金(面上项目：31571823;31771968;青年项目：31701593); 江苏省自然科学基金-面上研究项目(BK20171405;BK20161293)

摘　　要：对古越龙山机械发酵黄酒的醪液中的微生物进行纯培养分离以及生物鉴定,并分析分离微生物在黄酒模拟液中的生长情况及挥发性物质的变化。结果表明,从发酵醪液当中共分离出53株微生物,其中有33株细菌、16株霉菌以及4株酵母。通过对分离微生物在黄酒模拟液中的生长情况监测发现,细菌中Pantoea agglomerans L211、Clostridium tyrobutyricum L311以及Lactobacillus helveticus M41生长较好,其中Lactobacillus helveticus M41为乳酸菌;分离酵母菌中菌株Saccharomyces cerevisiae Y7生长情况优于其他分离酵母,霉菌除菌株CO1和MY4外,生长趋势较为一致,菌株Lichtheimia ramosa C122和Lichtheimia corymbifera P181生长情况要稍优于其他霉菌。实验利用GC-MS测定菌株产风味情况,共检测出142种风味物质;发现除酵母产香外,细菌中菌株Clostridium tyrobutyricum L311产挥发性风味物质总含量最高,其次是菌株Bacillus ginsengisoli L15;在真菌中,霉菌Penicillium expansum C01产总挥发性风味物质要优于其他霉菌。The microbial which isolated and identified from Guyue Longshan rice wine mechanical fermented mash of different days ferment in the special culture medium,and then analysised their growth and the changes of flavor compounds in the special culture medium.Results showed that,53 microorganisms were isolated from the fermented mash,including 33 strains of bacteria,16 strains of fungi and 4 strains of yeast. By monitoring the growth of isolated microorganisms in the special culture medium,it was found that the growth of L211,L311 and M41 in bacteria was better,in which M41 was lactobacillus. And the growth of strain Y7 in yeast was better than others.Except for the fungal strains CO1 and MY4,the growth trend was consistent of others,the growth conditions of strains C122 and P181 slightly better than other mold.Experimental determination of strains producing flavor by GC-MS,detected a total of 142 kinds of flavor compounds produced by bacteria and fungi. The bacteria strain L311 was found that produce the total content of volatile flavor compounds of the highest,which followed by strain L15.And for fungi,the yeast production of flavor compounds was more prominent,and in the fungal the strain C01 produced the flavor compounds which was the most prominent.

关 键 词：黄酒 微生物 生物鉴定 风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]