浓香型白酒窖泥中主要产香菌的鉴定及正交试验优化产己酸工艺  

Identification of Main Aroma Producing Fungi from the Mud of Luzhou Liquor and Orthogonal Test to Opimize the Production Process of Caproic Acid

作　　者：张志伟[1] 王燕[1] 刘英杰 杨平平[1] ZHANG Zhi-wei;WANG Yan;LIU Ying-jie;YANG Ping-ping(School of Biological Engineering,Qilu University of Technology（Shandong Academy of Sciences）,Jinan 250353,Chin)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,济南250353

出　　处：《齐鲁工业大学学报》2018年第3期12-16,共5页Journal of Qilu University of Technology

基　　金：CARS-27国家现代农业产业技术体系项目

摘　　要：浓香型白酒的窖泥中含有大量的对酒的风味的形成具有重要作用的细菌,如己酸菌、丙酸菌、丁酸菌、乳酸菌等。其中己酸菌产生己酸与酒中的乙醇形成的己酸乙酯是浓香型白酒的主要香味成分,与一定量的乙酸乙酯、丁酸乙酯等共同组成复合香气。对从成熟窖泥里分离纯化己酸菌、丙酸菌和丁酸菌进行了16S r DNA鉴定,然后将纯种的己酸菌、丙酸菌、丁酸菌与富集复合液进行正交试验,以不同比例的纯种己酸菌、丙酸菌、丁酸菌与混合液进行L9(3^3)正交试验,确定其最佳配比。当配比为己酸菌液25%、丙酸菌液25%、丁酸菌液15%、复合液45%时,己酸产量最高,为4.021g/L,将己酸的产量增加了近一倍。The pit mud of Luzhou-flavor liquor contains a large number of bacteria that play an important role in the formation of the flavor of liquor,such as caproic acid bacteria,propionic acid bacteria,butyric acid bacteria,and lactic acid bacteria.Among them,hexanoic acid ethyl ester produced by hexanoic acid and ethyl alcohol in the liquor is the main aroma component of Luzhou-flavor liquor. It is composed of a certain amount of ethyl acetate,ethyl butyrate and other compounds.16 S r DNA was isolated from mature pit mud,and then orthogonal test was conducted on the pure hexanoic acid bacteria,propionic acid bacteria,butyric acid bacteria and the enriched complex liquid.The orthogonal test of L9（ 3^3） was carried out with different proportions of pure hexanoic acid baceria,propionic acid bacteria,butyric acid bacteria,and mixed liquor. When the ratio was： hexanoic acid bacteria solution（ 25%）,propionic acid bacteria solution（ 25%）,butyric acid bacteria solution（ 15%）,and compound liquid（ 45%）,the mixture gave the highest yield of hexanoic acid（ 4.021 g/L）.The output is nearly doubled.

关 键 词：己酸菌 丁酸菌 丙酸菌 16S rDNA 正交试验 

分 类 号：Q93-3[生物学—微生物学]