茅台酒曲嗜热细菌的研究

Investigation on thermophilic bacteria in Mautai Daqu

从贵州仁怀茅台酒厂、赖茅酒厂共分离十五株兼性嗜热细菌,进行了常规生理生化特征的测定,采用五株产香较好的细菌进行混合菌种制曲,分析测定了不同温度处理烘干曲中部份营养成份的含量,并对其酒精浸提物进行了扫描分析。结果表明,枯草芽孢杆菌群的菌种是高温制曲产酱香的主要菌种,高温条件下的美拉德反应以及制曲原料本身所发生的化学反应是大曲酱香物形成的主要来源。

Mautai Wine as the national wine is very famous in the world. Its technological process、raw material and microorganisms involved the wine producing have been researched for many years so as to gain more knowledge about wine fermentation. But the thermophitic bacteria (TB) in Mautai Daqu has not been paid attention to, few engineers knew de- finitely that TB plays an important role. In order to get more infor- mation about TB of Daqu, this will deal with the TB which were iso- lated from Mautai and Laimau Daqu. 5 selected strains of TB were inoculated into raw materia, and cultivated from low temperature to higher temperature according to Maotai Daqu processing. Then, the nutrient content in qu were determined. The results show that there is a close interrelation between the bouquet and the crude protein and fat in qu. The extraction from qu can increase bouquet feeling while it is added into the wine