芽孢杆菌与酵母菌和根霉曲混合发酵提高四甲基吡嗪含量的研究  

Increasing Tetramethylpyrazine Content in Baijiu by Co-Fermentation of Bacillus licheniformis,Pichia kudriavzevii and Rhizopus Starter

作　　者：吴钱弟 吴茗花 沈毅 王西 罗爱民[1] WU Qiandi;WU Minghua;SHEN Yi;WANG Xi;LUO Aimin(College of Biomass Science and Engineering,Sichuan University,Chengdu,Sichuan 610065;Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川郎酒股份有限公司,四川古蔺646523

出　　处：《酿酒科技》2021年第5期17-21,31,共6页Liquor-Making Science & Technology

基　　金：四川省科技成果转化专项项目(2020ZHCG0049)。

摘　　要：四甲基吡嗪(Tetramethylpyrazine,TTMP)是白酒中一种重要的香气成分,提高大曲中四甲基吡嗪的含量对提高白酒中四甲基吡嗪的含量具有重要意义。本研究通过芽孢杆菌纯种发酵(A);同时接种酵母菌和芽孢杆菌(B);先接种酵母菌,再接种芽孢杆菌(C);先接种酵母菌和根霉曲,再接种芽孢杆菌发酵(D),测定发酵结束后4组实验四甲基吡嗪,乙偶姻和氨含量,还原糖和酸度变化。结果表明,D组四甲基吡嗪含量最高,为881.5μg/g,C组低于D组,为493.9μg/g,A组和B组低于C组,分别为293.6μg/g和150.1μg/g。前体物质乙偶姻和氨的变化相似,C组和D组乙偶姻含量为150.1 mg/g和140.4 mg/g,高于A组(99.4 mg/g)和B组(61.8 mg/g)。C组(5.7 mg/g)和D组(5.3 mg/g)氨含量也高于A组(4.4 mg/g)和B组(3.6 mg/g)。C组和D组还原糖高于A组和B组,酸度也较高于A组和B组。本研究为多菌株协同发酵提高白酒中四甲基吡嗪的含量奠定了基础。Tetramethylpyrazine(TTMP)is an important aroma component in Baijiu.Increasing the content of TTMP in Daqu is of great significance for the increase of the content of TTMP in Baijiu.In this study,fermentation tests of pure strain Bacillus licheniformis(A),simultaneous inoculation of Pichia kudriavzevii and Bacillus licheniformis(B),successive inoculation of Pichia kudriavzevii and Bacillus licheniformis(C),and successive inoculation of Pichia kudriavzevii,Rhizopus starter and Bacillus licheniformis(D)were performed.After fermentation,the contents of TTMP,acetoin and ammonia,and the changes of reducing sugar and acidity were determined.The results showed that the content of TTMP was the highest in group D(881.5μg/g),followed by group C(493.9μg/g),group A(293.6μg/g)and group B(150.1μg/g).The changes of acetoin and ammonia in the four groups were similar.The content of acetoin in group C and D was 150.1 mg/g and 140.4 mg/g,higher than that in group A(99.4 mg/g)and group B(61.8 mg/g).The content of ammonia in group C(5.7 mg/g)and group D(5.3 mg/g)was also higher than that in group A(4.4 mg/g)and group B(3.6 mg/g).The reducing sugar content and acidity in group C and D were higher than those in group A and B.This study has laid the foundation for the increase of TTMP content in Baijiu by co-fermentation of multiple strains.

关 键 词：大曲 四甲基吡嗪 芽孢杆菌 混菌发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]