产豆类香气物质细菌的筛选及生长特性研究

Screening of Bacteria Strains Producing Soy-like Aroma and Study on Their Growth Characteristics

通过麦粉发酵闻香,从分离所得的来自浓香型白酒酿造环境中的612株纯培养细菌中,筛选获到20株能够利用麦粉产生豆类香气物质的菌株,占菌株总数的3.3%,并以Bacillus属为主。对这20株细菌的生长温度、酸度、乙醇适应性研究表明,20株细菌对酿造环境的适应能力各不相同,可分别用于制曲、发酵、窖泥培养、丢糟酒生产等多个白酒酿造环节。

In this study, we screened out 20 bacteria strains producing soy-like aroma from 612 strains isolated from the producing environment of Nongxiang Baijiu（liquor） through smelling the aroma after wheat powder fermented by those strains. Those strains mainly belonged to Bacillus sp. and accounted for 3.3%of total 612 strains. The research on those strains＆#39; adaption to temperature, acidity, and ethanol suggested that each strain had different adaptability to liquor-making environment. Accordingly, they should be used respectively in different liquor-making proce-dures such as starter-making, fermentation, pit mud culture, and liquor production by waste fermented grains etc.