酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
9期
32-34,37
,共4页
王和玉%杨帆%林琳%王莉%杨代永%吕云怀%季克良
王和玉%楊帆%林琳%王莉%楊代永%呂雲懷%季剋良
왕화옥%양범%림림%왕리%양대영%려운부%계극량
微生物%地衣芽孢杆菌%固态发酵%代谢产物%茅台酒风味
微生物%地衣芽孢桿菌%固態髮酵%代謝產物%茅檯酒風味
미생물%지의아포간균%고태발효%대사산물%모태주풍미
microbe%Bacillu%licheniformis%solid fementation%metabolites%Maotai flavor
从茅台酒生产环境中分离纯化得到1株细菌MTDB-02，经16SrDNA测序比对，最终将MTDB-02定性为地衣芽孢杆菌。将该菌在制曲工艺、堆积工艺以及兼性条件下分别进行纯种固态发酵，利用GC—MS对其代谢物进行检测解析。结果表明，该菌纯种固态发酵能代谢产生70多种物质。这些物质中有多种是食品中的风味物质和风味前体物质，亦是茅台酒呈香呈味物质中的一个组成部分。
從茅檯酒生產環境中分離純化得到1株細菌MTDB-02，經16SrDNA測序比對，最終將MTDB-02定性為地衣芽孢桿菌。將該菌在製麯工藝、堆積工藝以及兼性條件下分彆進行純種固態髮酵，利用GC—MS對其代謝物進行檢測解析。結果錶明，該菌純種固態髮酵能代謝產生70多種物質。這些物質中有多種是食品中的風味物質和風味前體物質，亦是茅檯酒呈香呈味物質中的一箇組成部分。
종모태주생산배경중분리순화득도1주세균MTDB-02，경16SrDNA측서비대，최종장MTDB-02정성위지의아포간균。장해균재제곡공예、퇴적공예이급겸성조건하분별진행순충고태발효，이용GC—MS대기대사물진행검측해석。결과표명，해균순충고태발효능대사산생70다충물질。저사물질중유다충시식품중적풍미물질화풍미전체물질，역시모태주정향정미물질중적일개조성부분。
MTDB-02, was easily isolated from the production environment of Moutai Liquor. MTDB-02 was identified as Bacillus licheniformis by 16S rDNA identification. Then pure solid fermentation of MTDB-02 was carried out under starter-making conditions, stacking conditions, and facultative conditions respectively and GC-MS was applied to anlayze its metabolites. The results showed that MTDB-02 could produce more than 70 metabolites by pure solid fermentation. Most of these metabolites were flavoring compounds and flavoring precursors for food, and also an integral part of aroma-producing ＆ flavoring-producing substances in Maotai Liquor.
