以风味导向策略、酱香白酒风味结构感官模块为筛子,通过常温稀释平板涂布法和高温培养法,从酱香大曲中获得23株耐高温细菌。通过模拟固、液发酵感官闻香,最终获得3株产酱香浓郁、呈香典型的菌株。经形态学及分子生物学鉴定均为地衣芽孢杆菌。通过优化液态发酵温度条件和感官闻香比较分析,确定3株菌液态发酵温度条件为37 ℃→50 ℃→55 ℃→60 ℃→65 ℃逐级升温,每个温度发酵2 d,150 r/min 摇床培养10 d产酱香风味最宜。该研究为白酒酿造过程中产酱香微生物的筛选及其菌株发酵代谢风味形成机制的研究提供了理论借鉴。
Twenty three strains of high temperature resistant bacteria were obtained from Maotai-flavor Daqu using the strategy of flavor orientation and structural sensory module of Maotai-flavor liquor. Through the sensory analysis at the end of solid and liquid fermentation, three strains producing typical Maotai-flavor were obtained. The strains were identified as Bacillus licheniformis by morphology and molecular biology. Through the temperature conditions optimization of liquid fermentation and comparative analysis of sensory smell, the temperature conditions were determined as follows: 37 ℃→50 ℃→55 ℃→60 ℃→65 ℃ temperature gradient fermentation for 10 d, each temperature fermented for 2 d at 150 r/min. Under this condition, the culture produced the strongest Maotai-flavor. This research provides a theoretical reference for microbial screening and flavor formation mechanism study in Maotai-flavor liquor brewing process.
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