产酱香风味芽孢杆菌的选育及特征香气分析  

Breeding of Bacillus for producing sauce-flavor and analysis of characteristic aroma

作　　者：赵英 翟忠英 姜庆昊 张梦晴 ZHAO Ying;ZHAI Zhongying;JIANG Qinghao;ZHANG Mengqing(College of Food and Chemical Engineering,Shaoyang University,Shaoyang,Hunnan 422000,China;Ecological Brewing Technology and Application Key Laboratory of Hunan Higher Education Institutions,Shaoyang,Hunnan 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒技术与应用湖南省高校重点实验室,湖南邵阳422000

出　　处：《食品与机械》2025年第1期18-25,共8页Food and Machinery

基　　金：湖南省自然科学基金(编号:2022JJ50231);湖南省研究生科研创新项目(编号:CX20231301)。

摘　　要：[目的]提升酱香型白酒酱香风味和品质稳定性。[方法]联合固、液态双向发酵和电子感官分析筛选出酱香风味浓郁的菌株,通过优化固态发酵产香工艺条件,利用气相色谱分析其代谢的特征香气组分。[结果]获得一株产酱香优势枯草芽孢杆菌菌株Bac14,其产酱香风味最佳工艺条件为温度梯度37℃→45℃→50℃→55℃,接种比例10%,水分含量50%,该条件下菌株产香显著,3-羟基-2-丁酮、2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪、糠醛等相关风味物质明显增加。[结论]从高温大曲中获得了一株酱香风味浓郁的枯草芽孢杆菌菌株。[Objective]This study aimed to breed and analyze the aroma characteristics analysis of functional Bacillus subtilis strains derived from high-temperature Daqu to enhance the sauce-flavor and quality stability of sauce-flavor liquor.[Methods]A combination of solid-state and liquid-state fermentation along with electronic sensory analysis was employed to identify strains with enriched sauce flavor.The solid-state fermentation conditions for aroma production were optimized,and the characteristic aroma compounds were identified using gas chromatography.[Results]A strain of B.subtilis,Bac14,with sauce-flavor-producing advantages was obtained,and the optimal condition for its sauce-flavor-producing flavor is the temperature gradient of 37℃→45℃→50℃→55℃,the vaccination ratio is 10%,and the water content is 50%.Under the control of these conditions,the strain has significant aroma production,and related flavor substances such as 3-hydroxy-2-butanone,2,3,5-trimethylpyrazine,2,3,5,6-tetramethylpyrazine,and furfural have significantly increased.[Conclusion]A high-temperature Daqu-derived B.subtilis strain with excellent sauce-flavor-producing properties was obtained,and its optimal aroma-producing conditions were established.This study provides a foundationfor developing enhanced Daqu and improving the quality and stability of sauce-flavor liquor.

关 键 词：酱香风味 高温大曲 芽孢杆菌 感官闻香 产香特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]