酱香型白酒酒糟中耐酸产酯香细菌的筛选

Screening of Acid-tolerant and Ester-aroma-producing Bacteria Strains From Jiangxiang Distiller's Grains

选取郎酒厂堆积后的酒糟,从中分离纯种细菌。再以麸皮为培养基进行纯种发酵,通过改变麸皮的酸度及培养温度,以感官评定和酯化力为标准,从中筛选出耐酸耐高温且产酯香好的细菌ZP-3和ZP-28。以期通过添加该细菌强化曲到酒糟中,对改善酒糟的堆积时间和堆积效果有重要意义。

In this study, pure-species bacteria was isolated from distiller＇s grains after the stacking in Langjiu Distillery. Then pure-species fermentation was done with bran as the culture mediums, and heat- tolerant, acid- tolerant and ester- aroma- producing strains（ZP- 3 and ZP- 28）were screened out through the change of bran acidity and culture temperature with sensory evaluation score and esterifying power as the judging indexes. The addition of the intensified starter of ZP-3 and ZP-28 in distiller＇s grains could evidently improve the accumulation time and the accumulation effects of distiller＇s grains.