食品与发酵工业 >

2024 , Vol. 50 >Issue 12: 275 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036750

研究报告

窖池中酸性脲酶产生菌的分离鉴定及其对模拟窖泥pH值和风味物质的影响

  • 白霞 ,
  • 屈云 ,
  • 林东 ,
  • 吴华星 ,
  • 唐俊妮
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  • 1(西南民族大学 食品科学与技术学院,四川 成都,610225)
    2(四川水井坊股份有限公司,四川 成都,610000)
    3(国家市场监管重点实验室(白酒监管技术),四川 成都,611731)
第一作者：硕士研究生(唐俊妮教授、林东高级工程师、吴华星高级工程师为共同通信作者,E-mail:junneytang@aliyun.com;lindong@swellfun.com;wuhuaxing@swellfun.com)

收稿日期: 2023-07-12

  修回日期: 2023-09-01

  网络出版日期: 2024-07-11

基金资助

西南民族大学中央高校基本科研业务费专项(2020NTD04)

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Isolation and identification of acid urease producing strains from pits and their effects on pH and flavor substances production of pit mud model

  • BAI Xia ,
  • QU Yun ,
  • LIN Dong ,
  • WU Huaxing ,
  • TANG Junni
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  • 1(College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China)
    2(Sichuan Swellfun Co., Ltd, Chengdu 610000, China)
    3(National Key Laboratory of Market Supervision (Baijiu Supervision Technology), Chengdu 611731, China)

Received date: 2023-07-12

  Revised date: 2023-09-01

  Online published: 2024-07-11

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摘要

为改善窖池老化现象,该文从水井坊窖泥中分离酸性脲酶产生菌,将分离株与产香克氏梭菌S008复配后固态发酵,探究酸性脲酶产生菌对模拟窖泥pH值及挥发性风味物质影响。结果表明,筛选出4株酸性脲酶产生菌,鉴定并命名为布氏乳杆菌S162、科氏葡萄球菌S163、鲁梅利芽孢杆菌S164和水原拉梅尔芽孢杆菌S165;4株菌的脲酶活性在0.45~1.51 U/mL;复配菌株的模拟窖泥pH值呈现:上部>中部>下部,其中S163的模拟窖泥pH值最高(P<0.05)。在风味物质检测中,协同发酵后S163乙醛含量(2.38 mg/100 mL)最高,而S162乙缩醛含量(2.50 mg/100 mL)最高;正丙醇、正丁醇、正己醇和异戊醇含量分别是S008单菌发酵的1.41~1.97倍、0.92~1.85倍、0.66~1.58倍、1.13~1.69倍;S164与S008协同发酵对己酸含量提升最显著(P<0.05);4株菌与S008协同发酵可以分别提高“四大酯”含量2.66~5.02倍、1.21~4.85倍、1.33~3.31倍、1.27~2.86倍。研究表明,酸性脲酶产生菌与克氏梭菌S008协同发酵可以不同程度提高模拟窖泥pH值及主要挥发性风味物质含量。

关键词： 浓香白酒; 窖泥; 酸性脲酶产生菌; 固态发酵; 白酒风味物质

本文引用格式

白霞 , 屈云 , 林东 , 吴华星 , 唐俊妮 . 窖池中酸性脲酶产生菌的分离鉴定及其对模拟窖泥pH值和风味物质的影响[J]. 食品与发酵工业, 2024 , 50(12) : 275 -283 . DOI: 10.13995/j.cnki.11-1802/ts.036750

Abstract

In order to alleviate the aging phenomenon of Baijiu cellar pits, acid urease producing bacteria were isolated from pit mud of Sichuan Swellfun Co., Ltd.The isolated strain was mixed with Clostridium kluyveri S008 for solid-state fermentation to investigate the effect of acid urease producing bacteria on the pH value and volatile flavor compounds of simulated pit mud.The results showed that a total of 4 strains of acid urease producing bacteria were screened and identified, named as Lactobacillus buchneri S162, Staphylococcus cohnii S163, Rummeliibacillus pycnus S164, and Rummeliibacillus suwonensis S165.The urease activities of the four strains were ranged from 0.45 to 1.51 U/mL.These four strains could raise the pH of pit mud models.The pH value of the simulated pit mud showed a trend of upper>middle>lower, with the highest pH value observed for S163 group (P<0.05).Among the flavor substances analyzed, S163+S008 group had the highest acetaldehyde content (2.38 mg/100 mL), while S162+S008 group had the highest aldehyde acetal content (2.50 mg/100 mL);The content of n-propanol, n-butanol, n-hexanol, and isoamyl alcohol after co-fermentation were 1.41-1.97 times, 0.92-1.85 times, 0.66-1.58 times, and 1.13-1.69 times higher than that of single fermentation group, respectively.The synergistic fermentation of S164 and S008 showed the most significant increase in caproic acid content (P<0.05).The synergistic fermentation of four strains of bacteria with S008 could increase the content of “four major esters” by 2.66-5.02 times, 1.21-4.85 times, 1.33-3.31 times, and 1.27-2.86 times, respectively.The present study showed that the synergistic fermentation of these four acid urease producing strains with Clostridium kluyveri S008 could increase the pH and the production of major volatile flavor compounds in pit mud models.

Key words： strong flavor Baijiu; pit mud; acid urease strains; solid-state fermentation; volatile flavor substances

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