摘要
从高温大曲中分离和筛选出3株产酱香芽孢杆菌,经分子学鉴定,确定3株菌株分别为枯草芽孢杆菌、解淀粉芽孢杆菌、地衣芽孢杆菌。用高粱模拟堆积实验,采用顶空固相微萃取技术测定发酵成分,得出添加筛选出的产酱香菌株组比对照组酱香浓郁,香气物质的数量与含量明显高于对照组,其中典型酱香物质吡嗪类物质的含量明显增加。
Three Bacillus strains producing Jiangxiang-flavor were isolated from high-temperature Daqu. Molecular identification suggested that they were Bacillus subtilis, Bacillus amyloliquefaciens and B.liehenifnrmis. Then simulation stacking test(sorghum used) was carried out, and the fermenting components were detected by soild phase microextraction(SPME) and then analyzed by gas chromatography(GC) with head space(HS). The results showed that, compared with the contrast groups, the experimental groups(with the addition of the isolated strains) had stronger Jiangxiang-flavor, and they had more flavoring components in quantity and in content(especially the content of pyrazine increased significantly).
出处
《酿酒科技》
北大核心
2014年第7期54-56,60,共4页
Liquor-Making Science & Technology
关键词
微生物
白酒
高温大曲
芽孢杆菌
酱香型白酒
microbe
Baijiu(liquor)
high-temperature Daqu
Bacillus
Jiangxiang Baijiu(liquor)