一株高产四甲基吡嗪细菌的筛选、鉴定及发酵研究  

Screening,Identification and Fermentation study of Tetramethylpyrazine Producing Strains

作　　者：张杰[1] 吴宏萍[1] 代森 潘天全 李娜 郝标 ZHANG Jie;WU Hongping;DAI Sen;PAN Tianquan;LI Na;HAO Biao(Jinzhongzi Distillery Co.,Ltd.,Fuyang 236023,Anhui,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023

出　　处：《酿酒》2025年第2期94-98,共5页Liquor Making

基　　金：2023年度安徽省重点研究与开发计划项目(No.2023n06020032)。

摘　　要：四甲基吡嗪是白酒中重要的风味物质之一,该研究从金种子馥合香堆积粮醅中筛选出4株产四甲基吡嗪芽孢菌株,结合气相色谱-质谱联用仪对挥发性成分进行定量分析,确定一株高产四甲基吡嗪菌株DQ-5,16S rDNA测序该菌株为枯草芽孢杆菌Bacillus subtilis。对菌株DQ-5进行发酵试验测试,结果表明两个试验组均检测出四甲基吡嗪,其中LB5培养基中2,3,5,6-四甲基吡嗪含量为16μg/L,THY5培养基中2,3,5,6-四甲基吡嗪含量为52μg/L。Tetramethylpyrazine is an important flavor substance in Baijiu.This study screened four strains of Bacillus subtilis producing tetramethylpyrazine from the fermented grains of Jinzhongzi Fuhexiang,and quantitatively analyzed fermentation liquid using gas chromatography-mass spectrometry to select a high-yield strain DQ-5 producing tetramethylpyrazine.The strain was identified as Bacillus subtilis using 16S rDNA sequence analysis method.The fermentation test of DQ-5 results showed that tetramethylpyrazine was detected in both two test groups.The content of 2,3,5,6-tetramethylpyrazine was 16μg/L in LB-5 and 52μg/L in THY-5.

关 键 词：馥合香粮醅 筛选分离 四甲基吡嗪 

分 类 号：TS262.3[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] TS261.15