酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
2期
49-53
,共5页
施小明%徐岩%崔凤元%钟玉叶%谢玉球%谢旭
施小明%徐巖%崔鳳元%鐘玉葉%謝玉毬%謝旭
시소명%서암%최봉원%종옥협%사옥구%사욱
微生物%枯草芽孢杆菌%GC-MS%挥发性成分%吡嗪
微生物%枯草芽孢桿菌%GC-MS%揮髮性成分%吡嗪
미생물%고초아포간균%GC-MS%휘발성성분%필진
microbes%B.subtilis%GC-MS%volatile components%pyrazine
从江苏双沟酒业股份有限公司堆积醅中筛选得到3株耐高温细菌(S2007-9,S2007-13,S2007-16),经鉴定皆为枯草芽孢杆菌。以这3株芽孢杆菌为基础分别制成麸曲,用HS-SPME联合GC-MS分析麸曲中挥发性成分,结果发现,3株芽孢杆菌制成的麸曲中吡嗪类化合物的含量相比阴性对照有显著升高,特别是四甲基吡嗪的含量升高最为显著,3种单菌株麸曲中四甲基吡嗪的含量分别是阴性对照中含量的30.25倍、26.85倍和38.53倍。芳香族化合物和酚类化合物也有显著升高。将3种单菌株麸曲应用到白酒生产中发现能增加白酒中吡嗪类化合物的含量,其中四甲基吡嗪的含量分别是阴性对照的5.99倍、4.70倍和3.67倍,同时也能降低白酒中醇类和酯类化合物的含量。
從江囌雙溝酒業股份有限公司堆積醅中篩選得到3株耐高溫細菌(S2007-9,S2007-13,S2007-16),經鑒定皆為枯草芽孢桿菌。以這3株芽孢桿菌為基礎分彆製成麩麯,用HS-SPME聯閤GC-MS分析麩麯中揮髮性成分,結果髮現,3株芽孢桿菌製成的麩麯中吡嗪類化閤物的含量相比陰性對照有顯著升高,特彆是四甲基吡嗪的含量升高最為顯著,3種單菌株麩麯中四甲基吡嗪的含量分彆是陰性對照中含量的30.25倍、26.85倍和38.53倍。芳香族化閤物和酚類化閤物也有顯著升高。將3種單菌株麩麯應用到白酒生產中髮現能增加白酒中吡嗪類化閤物的含量,其中四甲基吡嗪的含量分彆是陰性對照的5.99倍、4.70倍和3.67倍,同時也能降低白酒中醇類和酯類化閤物的含量。
종강소쌍구주업고빈유한공사퇴적배중사선득도3주내고온세균(S2007-9,S2007-13,S2007-16),경감정개위고초아포간균。이저3주아포간균위기출분별제성부곡,용HS-SPME연합GC-MS분석부곡중휘발성성분,결과발현,3주아포간균제성적부곡중필진류화합물적함량상비음성대조유현저승고,특별시사갑기필진적함량승고최위현저,3충단균주부곡중사갑기필진적함량분별시음성대조중함량적30.25배、26.85배화38.53배。방향족화합물화분류화합물야유현저승고。장3충단균주부곡응용도백주생산중발현능증가백주중필진류화합물적함량,기중사갑기필진적함량분별시음성대조적5.99배、4.70배화3.67배,동시야능강저백주중순류화지류화합물적함량。
Three thermophilic bacteria strains(S2007-9,S2007-13,S2007-16) obtained from high-temperate stacking fermented grains in Jiangsu Shuang’gou Liquor Industry Co.Ltd,were identified as B.subtilis and used to produce bran starter respectively.The three kinds of produced bran starter were then analyzed by headspace solid-phase microextration(HS-SPME) coupled with gas chromatogram-mass spectrum system(GC-MS) and it turned out that the content of pyrazines in the produced bran starter increased evidently than that in the negative control groups especially the content of tetramethylpyrazine(increased by 30.25 times,26.85 times and 38.53 times respectively),and the content of both aromatic compounds and phenolic compounds increased significantly in the produced bran starter.Then the three kinds of bran starter were applied in liquor production and it was found that pyrazines content in liquor increased(5.99 times,4.70 times and 3.67 times of that in negative control group),however,the contents of alcohols and esters in liquor decreased at the same time.