古井贡酒窖泥功能厌氧菌发酵风味物质的研究

The Flavoring Compounds Produced by the Fermentation of Functional Anaerobic Bacteria from Gujing Gongjiu Pit Mud

浓香型白酒的生产与窖泥微生物种群密切相关,优质的窖泥中含有丰富的有利于酿酒的微生物群,其中厌氧微生物尤为重要。采用固相微萃取和GC-MS分析相结合技术对古井贡酒窖泥中各厌氧菌株发酵液进行风味分析,从中筛选出7株功能厌氧细菌,分别为戊糖片球菌、颗粒丙酸杆菌、丁酸梭状芽孢杆菌、戊糖乳杆菌、最小双歧杆菌、古井梭菌1号、古井梭菌2号。本研究实现了对浓香型白酒窖泥中分离的厌氧菌发酵风味的初步鉴定,为浓香型白酒酒醅发酵过程中香味物质的产生提供了理论依据。

The production of Nongxiang Bajiu（liquor） is closely related to microbial populations in pit mud. Quality pit mud contains rich microbial groups, especially anaerobic bacteria beneficial to liquor-making. In this study, the flavoring compounds in the fermenting solution produced by functional anaerobic bacteria from Gujing Gongjiu pit mud were analyzed by solid-phase micro-extraction combined with GC-MS,and 7 bacteria strains including Pediococcus pentosaceus, Propionibacterium granulosum, Clostridium butyricum, Lactobacillus pentosus, Gujing Clostridium 1, and Gujing Clostridium 2 were further identified. This research achieved preliminary separation of anaerobic bacteria in Nongxiang pit mud, and would provide a theoretical base for the production of flavoring compounds in the fermentation process of Nongxiang fermented grains.