Streptomyces sp.A22对酱香白酒酿造风味调控的研究

Flavor regulation of Moutai-flavor Baijiu brewing by Streptomyces sp.A22

应用从酱香型白酒发酵过程中分离获得的一株产土臭味放线菌(Actinomycetes sp.)A22与产酱香解淀粉芽孢杆菌(Bacillus amyloliquefaciens)B6进行模拟固态发酵,研究其对发酵过程主要特征风味化合物形成的影响及其调控。结果表明,放线菌Streptomyces sp.A22可导致解淀粉芽孢杆菌(B.amyloliquefaciens)B6代谢富集吡嗪类化合物总量降低,对其代谢吡嗪具有调控作用;而B.amyloliquefaciens B6抑制Streptomyces sp.A22代谢富集土臭素,降低发酵糟醅中的异味;Streptomyces sp.A22与B.amyloliquefaciens B6之间存在相互的生物学调节关系,混菌发酵过程可相互抑制其生物量,这是导致其发酵过程风味调控的根本机制,影响酒体中酸类、醇类、酯类等风味物质的形成,改善酒体风味。

Using soil odor-producing Actinomycetes sp. A22 and sauce favor-producing Bacillus amyloliquefaciens B6 isolated from Moutai-flavor Baijiu fermentation for simulative solid-state fermentation, the effects of the strains on the formation of main characteristic flavor compounds and the regulation were researched. The results showed that Streptomyces sp. A22 could reduce the total content of pyrazines metabolized and enriched by B. amyloliquefaciens B6, which had regulatory effect on its metabolic pyrazine. But B. amyloliquefaciens B6 could inhibit geosmin metabolized and en- riched by Streptomyces sp. A22 and reduce off-flavor in fermented grains. There was biological regulation relationship between the Streptomyces sp. A22 and B. amyloliquefaciens B6. And multi-bacteria fermentation process could reciprocally inhibit the biomass, which was lead to fundamental mechanism of flavor regulation in fermentation process and influence the formation of flavor compounds （including acids, alcohols, esters, etc） in the Baijiu to improve its flavor.