Aroma characteristics of Moutai‐flavour liquor produced with Bacillus licheniformis by solid‐state fermentation
Aroma characteristics of Moutai‐flavour liquor produced with Bacillus licheniformis by solid‐state fermentation
复制标题
DOI：
10.1111/lam.12087
复制
发表时间：
2013-07
影响因子：
2.4
通讯作者：
Rong Zhang;Qun Wu;Yan Xu
中科院分区：
文献类型：
--
作者：
Rong Zhang;Qun Wu;Yan Xu
探讨了地衣芽孢杆菌作为发酵剂在中国茅台味白酒发酵中提高香气浓度的潜力。采用气相色谱-质谱法对地衣芽孢杆菌产生的挥发性化合物进行鉴定，其中C4类化合物、吡嗪类、挥发性酸类、芳香族和酚类化合物为主要成分。在55℃的发酵温度下，地衣芽孢杆菌（MT‐6和MT‐15）比地衣芽孢杆菌（ATCC 14580）产生更多的挥发性化合物浓度，主要是C4化合物。同时，地衣芽孢杆菌固态发酵产生的挥发性化合物浓度高于液态发酵。因此，以菌株MT‐6和MT‐15作为芽孢杆菌发酵剂，研究了茅台味白酒的生产。接种芽孢杆菌发酵剂的蒸馏液与未接种的蒸馏液有显著差异。这在接种芽孢杆菌发酵剂的蒸馏样品的前段尤其明显，与对照相比，挥发性化合物大大增加。此外，用芽孢杆菌发酵剂培养的白酒在感官评价方面也有较好的效果。结果表明，地衣芽孢杆菌是影响茅台味白酒香气特性的主要菌种之一。
The potential of Bacillus licheniformis as a starter culture for aroma concentration improvement in the fermentation of Chinese Moutai‐flavour liquor was elucidated. The volatile compounds produced by B. licheniformis were identified by GC–MS, in which C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds were the main ingredients. The strains B. licheniformis (MT‐6 and MT‐15) produced more volatile compound concentrations, mainly C4 compounds, than the type strain of B. licheniformis (ATCC 14580) at the fermentation temperature of 55°C. Meanwhile, more volatile compound concentrations were produced by B. licheniformis in solid‐state fermentation than in submerged state fermentation. Thus, the strains MT‐6 and MT‐15 were used as the Bacillus starter culture for investigating Moutai‐flavour liquor production. The distilled liquor inoculated with Bacillus starter culture was significantly different from the liquor without inoculum. This was particularly evident in the fore‐run part of the distilled sample which was inoculated with Bacillus starter culture, where volatile compounds greatly increased compared to the control. Furthermore, the distilled liquor with Bacillus starter culture showed improved results in sensory appraisals. These results indicated that B. licheniformis was one of the main species influencing the aroma characteristics of Moutai‐flavour liquor.