浓香型白酒产酸细菌的筛选及有机酸产物分析  

Screening of Acid-producing Bacteria and Analysis of Organic Acid Products in Strong-flavor Baijiu

作　　者：董琪 刘露 吴文睿 DONG Qi;LIU Lu;WU Wenrui(Biology and Food Engineering Department,Bozhou University,Bozhou 236800,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800

出　　处：《酿酒》2020年第4期39-41,共3页Liquor Making

基　　金：安徽高校自然科学研究项目重点项目(kj2018A0815)。

摘　　要：有机酸是白酒的重要呈味物质,也是香味成分的前驱物质。采用稀释涂布法从浓香型白酒生产大曲和窖泥中分离得到20株细菌,经初筛、复筛、产酸实验得到来自大曲中的芽孢杆菌属产酸较强的2株细菌SJ-7和SJ-5,经放大产酸实验得pH及总酸分别为:4.30、0.95mmol/100mL和4.35、0.89mmol/100mL。利用气相色谱对这两株菌发酵产酸物质进行定量分析,结果表明两株菌可发酵产9种有机酸,其中乙酸产量最高,其次为丁酸、庚酸和己酸。Organic acids are important flavor components in Baijiu(Chinese liquor),and also the precursor of aroma components.With plate dilution method,20 bacteria strains were isolated from the production of Strong-flavor Daqu and pit mud.Through primary screening and secondary screening and acid-producing experiments,2 high-acid-yield bacteria strains including SJ-7and SJ-5 which come from Strong-flavor Daqu were obtained.By amplified acid-producing experiments,pH value and total acid content were 4.30 and 0.95mmol/100mL,4.35、0.89mmol/100mL respectively.Quantitative analysis of acid-producing substances by gas chromatography showed that the two strains could ferment 9 kinds of organic acids,among which acetic acid was the highest,followed by butyric acid,heptanoic acid and hexanoic acid.

关 键 词：浓香型白酒 有机酸 产酸菌 产酸性能 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.13[轻工技术与工程—食品科学与工程]