食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 43 - 49

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026390

研究报告

窖泥梭菌扰动减控白酒发酵过程正丁醇生成

  • 勾文君 ,
  • 方芳
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  • 1(江南大学 未来食品科学中心,江苏 无锡,214122)
    2(江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
硕士研究生(方芳研究员为通讯作者,E-mail:ffang@jiangnan.edu.cn)

收稿日期: 2020-12-07

  修回日期: 2021-01-12

  网络出版日期: 2021-08-23

基金资助

国家重点研发计划项目(2018YFC1604102)

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Control and reduction of n-butanol synthesis during Baijiu fermentation interfered with Clostridia in pit mud

  • GOU Wenjun ,
  • FANG Fang
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  • 1(Science Center for Future Food,Jiangnan University,Wuxi 214122,China)
    2(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China)

Received date: 2020-12-07

  Revised date: 2021-01-12

  Online published: 2021-08-23

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摘要

高级醇是白酒中的风味物质,然而其含量过高会使酒体辛辣并引起饮酒后的不适反应。该研究拟通过在白酒发酵体系中强化丁醇合成能力较弱的菌株,达到减控白酒发酵过程丁醇合成的目的。从浓香型白酒的窖泥中分离得到8种梭菌,其中拜氏梭菌6Y-1合成正丁醇能力最强,是其他梭菌的1 013~8 956倍;酪丁酸梭菌ZY-4合成丁醇能力最弱,且其与拜氏梭菌6Y-1共培养时,可显著减少后者生成正丁醇。在模拟白酒窖内发酵体系中,添加酪丁酸梭菌ZY-4,可使酒醅中正丁醇的合成量最高减少30.05%,己酸乙酯和辛酸乙酯的生成量显著增加,且对主要挥发性风味物质含量无显著的影响。研究结果表明,酪丁酸梭菌ZY-4通过分支代谢途径合成乙酸和丁酸等代谢产物,减少了拜氏梭菌6Y-1合成正丁醇。研究结果对混菌发酵体系中正丁醇合成的减控策略具有重要的理论意义和参考价值。

关键词： 高级醇; 正丁醇; 减控; 梭菌; 浓香型白酒

本文引用格式

勾文君 , 方芳 . 窖泥梭菌扰动减控白酒发酵过程正丁醇生成[J]. 食品与发酵工业, 2021 , 47(15) : 43 -49 . DOI: 10.13995/j.cnki.11-1802/ts.026390

Abstract

Higher alcohols (HAs) are flavor substances in Chinese Baijiu, but the high content of HAs makes the Chinese Baijiu spicy and may cause discomfort after drinking. This work aims to reduce n-butanol during fermentation by addition of strain with low n-butanol synthesis ability. Eight Clostridium strains were isolated from the pit mud of Luzhou-flavor Baijiu. Among them, Clostridium beijerinckii 6Y-1 produced the highest level of n-butanol, which was 1 013-8 956 times than other Clostridia. Clostridium tyrobutyricum ZY-4 produced the lowest level of n-butanol, and it could significantly reduce the n-butanol level of C. beijerinckii 6Y-1 by co-cultivation. In a simulated Chinese Baijiu underground fermentation system, C. tyrobutyricum ZY-4 reduced the amount of n-butanol by 30.05%, significantly increased the content of ethyl caproate and ethyl caprylate, and had no obvious impact on the amount of the main volatiles. It had been confirmed that C. tyrobutyricum ZY-4 produced acetic acid and butyric acid via branch metabolic pathways, thus reduced the n-butanol anabolism of C. beijerinckii 6Y-1. The results laid important theoretical fundamental and gave a good reference in working out strategies for reduction and control of n-butanol synthesis in mixed fermentation system.

Key words： higher alcohols; n-butanol; control and reduction; Clostridium; Luzhou-flavor Baijiu

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