产酯香功能菌对酱香型酒醅的影响.PDF

※生物工程 食品科学 2018, Vol.39, No.10 199 产酯香功能菌对酱香型酒醅的影响 1 2 2 1 1 1,* 陈梦圆，刘学彬，汪 平 ，陈 剑 ，蔡雪梅，罗爱民 （1.四川大学轻纺与食品学院，四川 成都 610064 ；2. 四川茂华食品有限公司，四川 眉山 620038 ） 摘  要： 1 为研究 株产酯香功能细菌在堆积和窖池发酵过程中对酒醅的影响，将该菌制成麸曲的形式添加到酒醅 中，并应用高通量测序技术和气相色谱法，分别比较加菌组和空白组在堆积后和窖池发酵后，酒醅的细菌群落结构 和香气成分的差异，并结合理化性质进行分析。结果表明，在堆积和窖池发酵过程中该功能菌对酒醅中的水分、残 糖、淀粉含量和酸度的影响较小，但是可以明显提高酒醅的蛋白酶活力、氨基态氮含量和酯化力。同时，该功能细 菌主要在堆积过程中影响酒醅的细菌群落结构，在属水平上增加酒醅中芽孢杆菌属的含量和细菌的种类，从而使酒 醅在堆积过程中醇类、酸类、酮醛类物质含量减少，酯类物质含量增加；在发酵过程中醇类、酸类、酮醛类和酯类 物质含量增加。 关键词：酱香型白酒；功能细菌；香气成分；酯化力 Effects of an Ester Aroma-Producing Bacterial Strain on Maotai-Flavor Fermented Grains 1 2 2 1 1 1,* CHEN Mengyuan , LIU Xuebin , WANG Ping , CHEN Jian , CAI Xuemei , LUO Aimin (1. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610064, China; 2. Sichuan Maohua Food Co. Ltd., Meishan 620038, China) Abstract: The purpose of this study was to investigate the effects of an ester aroma-producing bacterial strain on Maotai- flavor fermented grains. High-throughput sequencing technique and gas chromatography were used to analyze the differences in aroma composition and bacterial community structure as well as physicochemical properties between the experimental and blank groups after stacking and fermentation. The results showed that during stacking and fermentation, the bacterium had little effect on moisture, acidity, reducing sugar and starch, but it could enhance proteinase activity, amino nitrogen content and esterification degree. At the same time, the bacterial strain mai