蜡样芽孢杆菌与酿酒酵母混菌发酵效果探究

Mixed Fermentation Effect of Bacillus cereus Frankland and Saccharomyces cerevisiae

为探索酿酒微生物的相互作用,以高温大曲中分离得到的两株蜡样芽孢杆菌(Bacillus cereus Frankland)为研究对象,对其进行生化分析,探究其与酿酒酵母(Saccharomyces cerevisiae)混合发酵的效果。研究结果表明,蜡样芽孢杆菌的最适生长温度为37℃、最适pH值为7.0,其中B-1菌株耐乙醇能力达到16%vol;蜡样芽孢杆菌与酿酒酵母在固态和液态环境中均可混菌发酵,混合发酵时,先接入酿酒酵母后接入蜡样芽孢杆菌有利于两种菌的相互作用,混合固态发酵更有利于酿酒酵母和蜡样芽孢杆菌混菌发酵,能促进苯乙醇、乙酸、愈创木酚、四甲基吡嗪等多种风味物质产生,有利于提升白酒风味。

In order to explore the interaction between brewing microorganisms,two Bacillus cereus Frankland strains isolated from high-temperature Daqu were adopted as the research objects.Biochemical analysis of the Bacillus cereus Frankland strains was carried out to explore the effect of mixed fermentation of Bacillus cereus Frankland and Saccharomyces cerevisiae.The results showed that the optimum growth temperature of Bacillus cereus Frankland was 37℃,and the optimum pH was 7.0;the ethanol tolerance of strain B-1 reached 16%vol.Bacillus cereus Frankland and Saccharomyces cerevisiae could co-ferment in solid and liquid environment.In the process of mixed fermentation,inoculating Saccharomyces cerevisiae strains before inoculating Bacillus cereus Frankland strains could facilitate the interaction between the two kinds of microorganisms.Mixed solid-state fermentation was more favorable for the co-fermentation of Saccharomyces cerevisiae and Bacillus cereus Frankland,which could promote the production of phenylethanol,acetic acid,guaiacol,tetramethylpyrazine and other flavor substances,and was beneficial to the improvement of the flavor of Baijiu.