摘要
从茅台酒生产用大曲中分离纯化得到3株芽孢杆菌,分别是地衣芽孢杆菌MTDB-01、地衣芽孢杆菌MTDB-02和枯草芽孢杆菌MTDB-03。在制曲工艺条件下,对3株芽孢杆菌分别进行纯种固态发酵,分析比对其代谢产物。结果表明,其共同的代谢产物为:3-羟基-2-丁酮、2,6-二甲基吡嗪、三甲基吡嗪、四甲基吡嗪、呋喃扭尔、异戊酸、2-甲基-2-丁烯酸、2,3-丁二醇、β-苯乙醇和苯乙酸。初步明确这3株芽孢杆菌在茅台大曲生产过程中对茅台大曲风味的贡献。
Three Bacillus strains were isolated from Maotai Daqu and then purified and identified as Bacillus licheniformis MTDB-01, Bacillus licheniformis MTDB-02, and Bacillus subtilis MTDB-03. Then solid fermentation of the three strains was carried out respectively under starter-making technical conditions and their metabolites were compared and analyzed. The results showed that their metabolites in common in- eluded 3-hydroxy-2-butanone, 2,6-dimethylpyrazine, pyrazine, tetramethylpyrazine, isopentoic acid, 2-methyl-2-butenoate, 2,3-butanediol, β- phenethyl alcohol, and phenylacetic acid. It was preliminarily revealed that these three strains had made certain contributions to the flavor of Maotai Daqu. （Tran. by YUE Yang）
出处
《酿酒科技》
2011年第8期42-43,46,共3页
Liquor-Making Science & Technology
关键词
微生物
芽孢杆菌
固态发酵
代谢产物
茅台大曲
风味
microbe
Bacillus
solid fermentation
metabolites
Maotai Daqu Starter
flavor
