食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 114 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042973

研究报告

高产四甲基吡嗪芽孢杆菌的筛选及其在酱香型白酒发酵中的应用

  • 宾志强 ,
  • 李双钰 ,
  • 张添琦 ,
  • 李晨瑶 ,
  • 刘亚峰 ,
  • 黄治国 ,
  • 孙金旭 ,
  • 郭学武
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  • 1(天津科技大学 生物工程学院,工业发酵微生物教育部重点实验室,天津,300457)
    2(四川轻化工大学,酿酒生物技术及应用四川省重点实验室,四川 宜宾,644000)
    3(衡水学院 生命科学学院,河北 衡水,053000)
第一作者：硕士研究生(孙金旭教授和郭学武教授为共同通信作者,E-mail:bdsunjinxu@163.com;guoxuewu@tust.edu.cn)

收稿日期: 2025-04-09

  修回日期: 2025-06-12

  网络出版日期: 2025-11-21

基金资助

国家自然科学基金项目(32372309,32572538);酿酒生物技术及应用四川省重点实验室资助项目(NJ2024-02);黔科合平台人才项目(CXTD[2023]029)

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Screening of high-yielding tetramethylpyrazine Bacillus and its application in Jiangxiangxing Baijiu fermentation

  • BIN Zhiqiang ,
  • LI Shuangyu ,
  • ZHANG Tianqi ,
  • LI Chenyao ,
  • LIU Yafeng ,
  • HUANG Zhiguo ,
  • SUN Jinxu ,
  • GUO Xuewu
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  • 1(Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Key Laboratory of Brewing Biotechnology and Application of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, China)
    3(College of Life Science, Hengshui University, Hengshui 053000, China)

Received date: 2025-04-09

  Revised date: 2025-06-12

  Online published: 2025-11-21

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摘要

为筛选高产四甲基吡嗪(tetramethylpyrazine,TTMP)芽孢杆菌并探究其在酱香型白酒发酵中的应用,本研究从大曲和酒醅中分离筛选出364株芽孢杆菌,通过透明圈实验、液态及麸曲酶活力测定,筛选出6株高产TTMP候选菌。其中DQ-B102在固态发酵中TTMP产量达61.42 mg/L,显著优于其他菌株。经鉴定DQ-B102被确定为贝莱斯芽孢杆菌(Bacillus velezensis)。酱酒模拟发酵实验表明,接种DQ-B102显著提升TTMP产量,15%接种量时高达144.18 mg/L,较对照组提高1.54倍。高通量测序结果显示,DQ-B102通过抑制梭菌属(Clostridium)、促进芽孢杆菌属(Bacillus)的富集,优化了细菌群落结构;接种量提高至15%时,虽抑制酵母属(Saccharomyces)但曲霉属(Aspergillus)丰度增至19.50%。GC-MS结果表明,共检出34种挥发性风味物质,包括醇类8种、酯类9种、醛类7种、酚类4种及其他类6种风味物质。5%接种量组风味物质种类最丰富为32种,随着接种量提高,焦酱香贡献度上升。该研究筛选出高产TTMP的贝莱斯芽孢杆菌DQ-B102,通过高效转化乙偶姻为TTMP及调控微生物群落结构,显著提升酒体的TTMP含量与焦酱香。该研究为提升酱香型白酒的品质和风味提供菌种资源,同时为白酒发酵工艺的优化和功能菌剂的开发提供了科学依据。

关键词： 酱香型白酒; 四甲基吡嗪; 芽孢杆菌; 菌群结构解析; 风味物质

本文引用格式

宾志强 , 李双钰 , 张添琦 , 李晨瑶 , 刘亚峰 , 黄治国 , 孙金旭 , 郭学武 . 高产四甲基吡嗪芽孢杆菌的筛选及其在酱香型白酒发酵中的应用[J]. 食品与发酵工业, 2025 , 51(21) : 114 -122 . DOI: 10.13995/j.cnki.11-1802/ts.042973

Abstract

To screen Bacillus with high tetramethylpyrazine (TTMP) production and explore their application in Jiangxiangxing Baijiu fermentation, 364 Bacillus were isolated from Daqu and fermented grains.Six high- TTMP -producing candidates were selected through halo formation tests, liquid-state enzyme activity assays, and bran-based solid-state fermentation evaluations.Strain DQ-B102 produced 61.42 mg/L TTMP in solid-state fermentation, significantly outperforming other strains.Identification results classified DQ-B102 as Bacillus velezensis.Simulated fermentation tests demonstrated that DQ-B102 inoculation significantly enhances TTMP yield.At 15% inoculum dosage, TTMP reached 144.18 mg/L, representing a 1.54-fold increase compared to the control group.High-throughput sequencing revealed that DQ-B102 optimized bacterial community structure by suppressing Clostridium and enriching Bacillus.Increasing the inoculum to 15% inhibited Saccharomyces but elevated Aspergillus abundance to 19.50%.GC-MS analysis detected 34 volatile flavor compounds, including 8 alcohols, 9 esters, 7 aldehydes, 4 phenols, and 6 other compounds.The 5% inoculum group exhibited the highest flavor diversity with 34 compounds.Increased inoculum concentration enhanced pyro-sauce aroma contribution.This study successfully isolated Bacillus velezensis DQ-B102, a high-yield TTMP producer.The strain significantly improved TTMP content and pyro-sauce aroma intensity in liquor through efficient bioconversion of acetoin to TTMP and strategic regulation of microbial community structure.These findings provide valuable microbial resources for quality enhancement of Jiangxiangxing Baijiu.The results establish a scientific foundation for optimizing fermentation processes and developing functional microbial agents in Baijiu production.

Key words： Jiangxiangxing Baijiu; tetramethylpyrazine; Bacillus; microbial community structure analysis; flavor substance

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