摘要
从茅台酒生产环境中分离纯化得到一株耐高温枯草芽孢杆菌。分别以小麦和高粱作为培养基采用制曲工艺条件进行固态发酵培养,利用气相色谱质谱联用仪(GC-MS)对其代谢产物进行分析对比。结果表明,该菌利用2种培养基均能代谢生成酱香型白酒中含量较高的4-甲基吡嗪,其中以小麦为培养基所产4-甲基吡嗪含量达1.86mg/kg小麦。
A strain of Bacillus subtilis, with high-temperature resistance, was isolated from the production environment of Moutai Liquor. It was cultured by using wheat and sorghum as mediums respectively, and its metabilites were analyzed and compared by GC-MS. The comparison results suggested that Bacillus subtilis could produce tetramethyl pyrazine by use of both the two mediums. Among the two mediums, it was found that the strain in wheat mediun had a higher pyrazine tetramethyl content （1.86 mg/kg wheat）.
出处
《酿酒科技》
2009年第12期93-95,共3页
Liquor-Making Science & Technology
关键词
微生物
枯草芽孢杆菌
小麦
高粱
制曲工艺
代谢产物分析
microbe
Bacillus subtilis
wheat
sorghum
starter-making techniques
metabolites analysis
