贝莱斯芽孢杆菌对小曲酒酿造过程中酵母菌生长及风味物质代谢的影响  

Effects of Bacillus velesiensis on the growth and flavor metabolism of yeast during Xiaoqu Baijiu brewing

作　　者：蒲领平 邓杰 卫春会 任志强 黄治国 PU Lingping;DENG Jie;WEI Chunhui;REN Zhiqiang;HUANG Zhiguo(Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China;Shede Spirits Co.,Ltd.,Suining 629200,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]舍得酒业股份有限公司,四川遂宁629200

出　　处：《中国酿造》2023年第2期53-57,共5页China Brewing

基　　金：酿酒生物技术及应用四川省重点实验室开放课题(NJ2021-03);四川轻化工大学研究生创新基金项目(Y2022101);四川轻化工大学校级大学生创新创业训练计划项目(cx2021137)。

摘　　要：采用模拟小曲清香型白酒酿造工艺的固态发酵方法,分别向106 CFU/g的酵母菌中添加菌体浓度为0(空白对照组)、1×10^(4) CFU/g、1×10^(5) CFU/g、1×10^(6) CFU/g的贝莱斯芽孢杆菌(Bacillus velezensis)BI1,通过对比该菌株的接种顺序对酵母菌生长的影响,探究贝莱斯芽孢杆菌对酵母菌生长及风味物质形成的影响。结果表明,在糖化前接种贝莱斯芽孢杆菌更有利于白酒的发酵,贝莱斯芽孢杆菌的最佳添加量为10^(4) CFU/g,此添加量下对高级醇含量有显著降低作用(P<0.05),能显著增加发酵液的总酯含量(P<0.05)。研究为提高小曲清香型白酒质量提供理论依据和参考。A solid-state fermentation method was used to simulate the brewing process of Xiaoqu Fen-flavor Baijiu,and the fermentation with 106 CFU/g yeast were added by Bacillus velezensis BI1 with concentrations of 0(blank control group),10^(4) CFU/g,10^(5) CFU/g and 10^(6) CFU/g,respectively.The effects of B.velesiensis on the growth of yeast and the formation of flavor substances were investigated by comparing the sequence of inoculation of the strain on the growth of yeast.The results showed that the inoculation of B.velesiensis before saccharification was more beneficial to Baijiu fermentation,and 10^(4) CFU/g was the optimal addition of B.velesiensis,which could significantly decrease the content of higher alcohol(P<0.05),and significantly increase the total ester content of fermentation broth(P<0.05).The study provided theoretical basis and reference for improving the quality of Xiaoqu Fen-flavor Baijiu.

关 键 词：贝莱斯芽孢杆菌 酵母 小曲清香白酒 高级醇 总酯 

分 类 号：TS261[轻工技术与工程—发酵工程]