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中国精品科技期刊2020
张颖,李霄霄,李景辉,等. 高产四甲基吡嗪芽孢杆菌的筛选及其对酱香型白酒堆积过程的影响[J]. 食品工业科技,2022,43(2):142−149. doi: 10.13386/j.issn1002-0306.2021050066.
引用本文: 张颖,李霄霄,李景辉,等. 高产四甲基吡嗪芽孢杆菌的筛选及其对酱香型白酒堆积过程的影响[J]. 食品工业科技,2022,43(2):142−149. doi: 10.13386/j.issn1002-0306.2021050066.
ZHANG Ying, LI Xiaoxiao, LI Jinghui, et al. Screening of High-yielding Tetramethylpyrazine Bacillus and Its Effect on the Accumulation Process of Maotai-flavor Liquor[J]. Science and Technology of Food Industry, 2022, 43(2): 142−149. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050066.
Citation: ZHANG Ying, LI Xiaoxiao, LI Jinghui, et al. Screening of High-yielding Tetramethylpyrazine Bacillus and Its Effect on the Accumulation Process of Maotai-flavor Liquor[J]. Science and Technology of Food Industry, 2022, 43(2): 142−149. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050066.

高产四甲基吡嗪芽孢杆菌的筛选及其对酱香型白酒堆积过程的影响

Screening of High-yielding Tetramethylpyrazine Bacillus and Its Effect on the Accumulation Process of Maotai-flavor Liquor

  • 摘要: 为提高和稳定白酒中四甲基吡嗪含量,本研究从酱香大曲样品中分离出13株芽孢杆菌,通过蛋白酶透明圈试验初筛,选出5株产蛋白酶优良菌株。经过液态发酵试验筛选出一株高产四甲基吡嗪的功能菌,其发酵液中的四甲基吡嗪含量为12.22 mg/L,鉴定为地衣芽孢杆菌GTBL-168。将该菌株的种子培养液按0%、3%、5%和7%(v/w)接种到酱香型白酒堆积培养中与传统大曲协同发酵,堆积糟醅中乙偶姻和四甲基吡嗪的含量均有提高,其中接种量为7%时增量最大,四甲基吡嗪产量比对照组提高24.88%;理化指标总体变化较明显,氨基氮和总酸有所增加;地衣芽孢杆菌GTBL-168的添加对堆积糟醅的菌群结构影响不大,随着接种量的增加糟醅中芽孢杆菌属等各优势菌属丰度也随之增加。为功能菌在堆积过程中的应用研究奠定了基础。

     

    Abstract: In order to increase and stabilize the content of tetramethylpyrazine in liquor, 13 strains of Bacillus were isolated from Maotai Daqu samples, and 5 strains with excellent protease production were selected through the preliminary screening of protease transparent circle test. After a liquid fermentation test, a functional bacterium with high yield of tetramethylpyrazine was screened out. The content of tetramethylpyrazine in the fermentation broth was 12.22 mg/L, which was identified as Bacillus licheniformis GTBL-168. The seed culture solution of this strain was inoculated into the sauce-flavor liquor accumulation culture at 0%, 3%, 5%, and 7% (v/w) to synergize the fermentation with traditional Daqu, and accumulate acetoin and tetramethyl in the glutinous rice grains. The content of pyrazine increased, and the increasing was the largest when the inoculation amount was 7%, and the yield of tetramethylpyrazine increased by 24.88% compared with the control group, the overall changes in physical and chemical indexes were obvious, and the amino nitrogen and total acid increased, the addition of Bacillus licheniformis GTBL-168 had little effect on the microbial structure of the accumulated fermented grains. With the increasing of the inoculation amount, the abundance of Bacillus and other dominant bacteria in the fermented grains also increased. It would lay a foundation for the application of functional bacteria in the process of stacking fermentation.

     

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