浓香型白酒酿造相关放线菌挥发性产物分析

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 184-187.

浓香型白酒酿造相关放线菌挥发性产物分析

王涛1,2，游玲2，赵东3,*，冯瑞章1,2，王松1,2，冯学愚2，林强1

1.宜宾学院生命科学与食品工程学院 2.宜宾学院发酵资源与应用四川省高校重点实验室 3.宜宾五粮液股份有限公司

收稿日期:2011-06-08 修回日期:2012-06-04 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 王涛 E-mail:289615848@qq.com
基金资助:
五粮浓香型白酒窖池发酵过程的微生物群落动态及其调控研究;浓香型白酒窖内放线菌的系统研究;浓香型白酒发酵温度调控技术开发应用

Preliminary Analysis of Volatiles in Fermentation Broths of Actinomycetes Isolated from Luzhou-Flavor Liquor Brewing Environments

Tao ZHANG

Received:2011-06-08 Revised:2012-06-04 Online:2012-07-25 Published:2012-07-27
Contact: Tao ZHANG E-mail:289615848@qq.com

摘要/Abstract

摘要： 为探讨酿造过程中的放线菌对浓香型白酒生产的影响，对分离自窖泥、糟醅、窖房和曲房空气中的123株放线菌发酵液中的主要醇溶性和水溶性挥发物质进行检测。经气相色谱-质谱分析发现，123株放线菌均能产生多种挥发性产物，不同来源的放线菌菌株所产挥发性产物的种类有一定差异，仅Streptomyces属的多株放线菌可产生酯类、酸类、醛类、酮类及醇类等浓香型白酒中的重要呈香呈味物质，这些放线菌(特别是链霉菌)在浓香型白酒的酿造中很可能扮演着重要的角色。此外，还发现部分菌株在白酒和其他行业有重大的应用前景。

关键词: 浓香型白酒, 放线菌, 气相色谱-质谱联用, 挥发性产物

Abstract: In order to explore the role of actinomycetes in Luzhou-flavor liquor brewing, 123 actinomycete strains were isolated from the pit mud, distillers grains, pitroom air, koji room air. The alcohol-soluble and water-soluble volatiles in the fermentation broth of the isolated actinomycete strains were analyzed by GC-MS. The results showed that volatiles were detected in all 123 strains, and the volatile composition from these strains was different. Streptomyces sp. produced several important aroma-producing and flavor-producing substances such as organic acids, aldehydes, ketones and alcohols in Luzhou-flavor liquor. Therefore, actinomycetes, especially Streptomyces sp. plays an important role in Luzhou-flavor liquor brewing and consequently have great prospects for future applications in liquor brewing and other related fields.

Key words: Luzhou-flavor liquor, actinomycetes, gas chromatography-mass spectrometry (GC-MS), volatiles

中图分类号:

TS261.1

王涛1,2，游玲2，赵东3,*，冯瑞章1,2，王松1,2，冯学愚2，林强1. 浓香型白酒酿造相关放线菌挥发性产物分析[J]. 食品科学, 2012, 33(14): 184-187.

Tao ZHANG. Preliminary Analysis of Volatiles in Fermentation Broths of Actinomycetes Isolated from Luzhou-Flavor Liquor Brewing Environments[J]. FOOD SCIENCE, 2012, 33(14): 184-187.

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