CAJ | 학술논문

正交试验筛选基础培养基，作为研究单种微生物产芝麻香的基质。通过实验表明，麦胚、麸皮以1：1的比例，料水比为1：7，添加400 U/g的酸性蛋白酶、糖化酶和木聚糖酶，水解反应8 h制成基础培养基，使其含有丰富的还原糖和α-氨基氮。用基础培养基进行地衣芽孢杆菌和枯草芽孢杆菌的单菌种发酵，利用GC-MS检测香气成分。结果表明，这两种细菌对芝麻香白酒中香气成分的产生有重要作用。
정교시험사선기출배양기，작위연구단충미생물산지마향적기질。통과실험표명，맥배、부피이1：1적비례，료수비위1：7，첨가400 U/g적산성단백매、당화매화목취당매，수해반응8 h제성기출배양기，사기함유봉부적환원당화α-안기담。용기출배양기진행지의아포간균화고초아포간균적단균충발효，이용GC-MS검측향기성분。결과표명，저량충세균대지마향백주중향기성분적산생유중요작용。
The culture medium used as the matrix for microbial fermentation to produce sesame-flavor was screened out by orthogonal test as fol-lows:the ratio of wheat germ to bran was 1:1, the ratio of materials to water was 1:7, then the addition of 400 U/g acid protease, saccharifying en-zyme and xylanase, after 8 h hydrolysis, the base culture medium was finally prepared containing rich reducing sugar and amino nitrogen. Such base culture medium was used for Bacillus licheniformis/Bacillus subtilis fermentation and the produced flavoring components were detected by GC-MS. The results suggested that both the two Bacillus were important to producing flavoring components in Zhimaxiang Baijiu(Sesame-flavor liquor).