洋河浓香型大曲产香细菌的筛选、鉴定及香气成分分析  

Screening,Identification and Aroma Component Analysis of Aroma-Producing Bacteria in Yanghe Daqu

作　　者：陈桂芳 王晓慧[1] 赵琦 邵高超 董大伟[1] CHEN Guifang;WANG Xiaohui;ZHAO Qi;SHAO Gaochao;DONG Dawei(Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2022年第5期30-34,共5页Liquor-Making Science & Technology

摘　　要：采用稀释涂布平板法从优质浓香型大曲中筛选得到8株产香功能细菌,经高通量测序鉴定发现8株菌株均为芽孢杆菌属。以小麦固体培养基为发酵底物开展单菌株产香试验,感官闻香后发现菌株X-8产香效果最好,表现为浓郁的甜酱香味。经分子生物学鉴定,该株产香细菌X-8为枯草芽孢杆菌。采用顶空固相微萃取-气相色谱-质谱联用技术对该菌株发酵后的香气成分进行分析,发现香气物质丰富,其中吡嗪类和醇类物质含量较高,酸类和酯类物质较少,不产生醛类和胺类物质。In this study,8 strains of aroma-producing bacteria were screened from the high-quality Yanghe Daqu by using the spread plate method.Through high-throughput sequencing,all of the 8 strains were identified as Bacillus.Using wheat solid medium as the fermentation substrate,we carried out single-strain aroma-producing tests,and found that strain X-8 had the best aroma-producing ef-fect,showing a strong sweet sauce aroma.Through molecular biology identification,the aroma-producing bacteria X-8 was identified as Bacillus subtilis.The headspace solid-phase microextraction-gas chromatography-mass spectrometry technology was used to ana-lyze the aroma components of the strain after fermentation,and it was found that the aroma components were rich;the content of pyr-azines and alcohols was high,the content of acids and esters was low,and the strain did not produce aldehydes and amines.

关 键 词：浓香型大曲 产香细菌 筛选 鉴定 香气成分分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]