CAJ | 학술논문

从茅台大曲中分离纯化得到1株毛霉,对该菌的液态培养基进行研究,结果表明,最适淀粉浓度为1.5%;最适初始pH值为9.0;最适生长温度为35℃。采用高粱和小麦基质分别对该菌进行纯种固态发酵,利用GC-MS对其代谢产物分析对比。结果表明,毛霉主要代谢产物为亚油酸乙酯和油酸乙酯,为茅台酒空杯香的主要成分。
종모태대곡중분리순화득도1주모매,대해균적액태배양기진행연구,결과표명,최괄정분농도위1.5%;최괄초시pH치위9.0;최괄생장온도위35℃。채용고량화소맥기질분별대해균진행순충고태발효,이용GC-MS대기대사산물분석대비。결과표명,모매주요대사산물위아유산을지화유산을지,위모태주공배향적주요성분。
A Mucor strain was isolated from Daqu of Maotai liquor and its optimum liquid culture conditions were summed up as follows： the optimum starch concentration was 1.5 %,the optimum initial pH value was 9.0,and the optimum growth temperature was at 35 ℃.Pure species solid fermentation of such strain was carried out with sorghum and wheat used as the substrate respectively and its metabolites were analysed by GC-MS.The results showed that the main metabolites of Mucor were 9,12-octadecadienoic ethyl ester and ethyl oleate,the main components in the scent remaining in empty glass of Maotai.