摘要
通过分离纯化、发酵筛选、形态结构鉴定,从郎酒糟醅中筛选出两株高产吡嗪类的细菌,分别为地衣芽孢杆菌L8、枯草芽孢杆菌L17。将两株菌按1∶1制成混合菌液,然后分别添加在麦料、稻草中,对比两种添加方式和不同添加量下,曲坯发酵与生香情况。结果表明,不同菌液添加量能够影响曲坯的发酵,而且“麦料组”菌液添加量为1‰时最佳,所得半成品曲坯中吡嗪类物质含量最高,是“空白组”的3.85倍;菌液添加方式上,在麦料中直接添加所制的曲坯的特征香味含量、曲坯感官质量均优于稻草中添加。发现添加在麦料中的曲坯,其半成品曲坯质量得到大幅提升,曲坯酱香突出、曲香浓郁,有豉香,断面菌丝一致,外观颜色以黄褐色为主。
In the study, two high pyrazines- yield Bacillus strains were separated successfully from the fermented grains of Langjiu Distillery. Through separation and purification, fermentation screening, and morphological identification, the two strains were identified as B. licheniformis L8 and B. subtilis L17 respectively. The two strains were used at the ratio of 1:1 for the preparation of mixed bacteria liquid, then the liquid was added in wheat and straw respectively at different adding levels and by different adding modes, and the fermentation of semi-finished starter and the aroma-producing status were explored. The results showed that, different adding levels had different influence on the fermentation of semi-finished starter, the best adding level in wheat group was 1 ‰, and pyrazines content in semi-finished starter was the highest at that time (3.85 times of that in the control group);direct addition of liquid in wheat group had better results in flavoring compounds content and sensory quality than that in straw group. As a fact, the quality of semi-finished starter with the addition of the liquid in wheat got improved greatly, and it had strong Jiangxiang flavour and even mycelia in the cross-section and was brown yellow in color.(Trans. By YUE Yang)
作者
沈毅
陈波
张亚东
甘浪飞
谢娟
SHEN Yi;CHEN Bo;ZHANG Yadong;GAN Langfei;XIE Juan(Gulin Langjiu Distillery Co. Ltd., Gulin, Sichuan 646523, China)
出处
《酿酒科技》
2019年第10期101-105,123,共6页
Liquor-Making Science & Technology
基金
2019年四川省科技成果转化示范项目（2019ZHCG0073）
四川大学—泸州市人民政府战略合作资金专项项目（2018CDLZ-01）
郎酒酒体设计泸州市科技创新团队承坦项目（高端酱酒私人定制产品的开发）
关键词
高温大曲
质量
四甲基吡嗪
芽孢杆菌
high-temperature Daqu
quality
tetramethylpyrazine
Bacillus
