高温大曲中产酱香风味细菌的筛选及其产香特性研究  

Screening and Identification of Moutai Flavor Producing Bacteria from High-Temperature Daqu and Its Aroma Producing Characteristics

作　　者：张春林 蒲春[2] 白从广[2,3] 唐佳代 龙亚飞 李喆 张龙云 ZHANG Chunlin;PU Chun;BAI Congguang;TANG Jiadai;LONG Yafei;LI Zhe;ZHANG Longyun(Department of Brewing Engineering,Moutai College,Renhuai 564507,China;Jiangsu Yanghe Distillery Co.,Ltd.,Suqian 223800,China;Guizhou Moutai Town Gui Distillery Co.,Ltd.,Renhuai 564500,China)

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564507 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800 [3]贵州茅台镇贵酒酒业股份有限公司,贵州仁怀564500

出　　处：《食品科技》2022年第5期1-6,共6页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合基础[2020]1Y144);贵州省教育厅科技拔尖人才支持项目(黔教合KY字[2018]081);贵州省普通高等学校青年科技人才成长项目(黔教合KY[2020]242);贵州省普通高等学校特色重点实验室项目(黔教合KY[2018]003)。

摘　　要：以产酱香风味微生物为筛选目标,从贵州省茅台镇高温大曲中筛选出14株耐热细菌。通过形态学鉴定和16S rDNA分子生物学测序鉴定,结合固态模拟实验、感官评价和风味成分分析筛选出产酱香风味明显的4株菌:枯草芽孢杆菌YHB0165、枯草芽孢杆菌YHB0169、巨大芽孢杆菌YHB0170和枯草芽孢杆菌YHB0171。对4株微生物的代谢风味特性进行了初步研究,发酵产物中含氮类化合物含量最高,占比在33.18%~49.63%,四甲基吡嗪分别为67.30、17.80、78.30、69.86 ng/g;检出的含氮类化合物还有三甲基吡嗪、2,6-二甲基吡嗪和3-丁基-2,5-二甲基吡嗪。酸类化合物占比在35.65%~39.17%,其中乙酸的含量最高,YHB0170达到66.82 ng/g。酱香气味是由各种风味物质协同作用共同呈现。通过对大曲中的产酱香微生物筛选和风味分析,为酱香风味形成机制解析和强化大曲的应用提供了借鉴。Taking Moutai-flavor as the screening target,14 strains of heat-resistant bacteria were screened from high temperature Daqu.Through morphological identification and 16S rDNA molecular biology sequencing identification,combined with solid-state simulation experiment,sensory evaluation and flavor component analysis,4 strains of bacteria producing obvious Moutai-flavori were screened,which were YHB0165(Bacillus subtilis),YHB0169(Bacillus subtilis),YHB0170(Bacillus megaterium)and YHB0171(Bacillus subtilis).The metabolic flavor characteristics of 4 microorganisms were studied.The proportion of nitrogen-containing compounds in the fermentation products was the highest,ranged from 33.18%to 49.63%.The content of tetramethylpyrazine was 67.30 ng/g,17.80 ng/g,78.30 ng/g and 69.86 ng/g respectively.Trimethylpyrazine,2,6-dimethylpyrazine and 3-butyl-2,5-dimethylpyrazine were also detected.The proportion of acid compounds ranged from 35.65%to 39.17%.The content of acetic acid was the highest,reaching 66.82 ng/g of YHB0170.Moutai-flavor is presented by the synergistic action of various flavor substances.Through the screening of Moutai-flavor producing microorganisms and flavor analysis of Daqu,it provides a reference for the analysis of Moutai-flavor formation mechanism and the application of strengthening Daqu.

关 键 词：高温大曲 产酱香风味细菌 微生物筛选 风味化合物 

分 类 号：TS201.3[轻工技术与工程—食品科学]