多菌种纯种微生物在绵柔型芝麻香白酒中的应用

Application of Multi-Species Purebred Microbes in Soft-type Zhimaxiang Baijiu

从芝麻香大曲、粮醅和酒醅中分离出耐高温酵母菌、乳酸菌和细菌,经驯化、纯培养后按一定比例混合,用于绵柔型芝麻香大曲的强化制备。基于纯培养菌株的耐热特性,制曲温度可以从传统的62℃提高到65~70℃,为绵柔型芝麻香白酒典型风味物质和功能因子的形成奠定了生态基础。又采用多粮高氮配料和高温发酵工艺,促进了含硫化合物、萜烯类化合物和吡嗪类化合物等风味成分和功能因子的生成。将微生物纯培养技术用于绵柔型芝麻香白酒的生产,能够精准控制微生物,稳定发酵性能,大幅度提高酒体的绵柔度、丰满度,增加白酒风味物质和功能因子,提升白酒口感的舒适度和利于健康的有益成分。所述的具有相应酿造功能的微生物为:酿酒酵母、耐酸乳杆菌、地衣芽胞杆菌和枯草芽胞杆菌。上述菌株已保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为16875、16876、16877、16878。

In the experiments, thermophilic yeast strains, lactic acid bacteria and bacteria were isolated from Zhimaxiang Daqu, grains and fermented grains. After domestication and pure culture, they were mixed in a certain proportion for the strengthening preparation of Soft-type Zhimaxiang Daqu. Based on the heat-resistant characteristics of purebred strains, Daqu- making temperature was increased from traditional 62 ℃ to 65℃ to 70℃, creating an ecological foundation for the formation of typical flavoring substances and functional factors. The technology of multi- grains, high nitrogen ingredients and high-temperature fermentation was adopted, which could promote the formation of flavoring components and functional factors such as sulfur compounds, terpenes, and pyrazines. The application of purebred culture technology could accurately control microbes, stabilize the fermentation performance, greatly improve the softness and fullness of Daqu, increase the flavoring substances and functional factors, and improve the healthcare performance of Daqu. The microbes mentioned above are S.cerevisiae, Lactobacillus acidophilus, Bacillus lichen and Bacillus subtilis. All the strains have been preserved at China General Microbiological Culture Colloection Center, and their preservation numbers are 16875, 16876, 16877, and 16878 respectively.