食品科学 ›› 2018, Vol. 39 ›› Issue (6): 171-176.doi: 10.7506/spkx1002-6630-201806027

• 生物工程 • 上一篇    下一篇

酱香型大曲中高温放线菌的筛选及风味成分分析

李豆南1,黄魏1,王晓丹1,2,罗小叶1,邱树毅1,2,*   

  1. (1.贵州大学酿酒与食品工程学院,贵州?贵阳 550025;2.贵州大学 贵州省发酵工程与生物制药重点实验室,贵州?贵阳 550025)
  • 出版日期:2018-03-25 发布日期:2018-03-14
  • 基金资助:
    贵州省工业攻关项目(黔科合GZ字[2014]3012);贵州省重大专项项目(黔科合重大专项字GZ[2013]6009号)

Identification and Flavor Profile of a Thermoactinomycetaceae Strain Separated from Moutai-Flavor Daqu

LI Dounan1, HUANG Wei1, WANG Xiaodan1,2, LUO Xiaoye1, QIU Shuyi1,2,*   

  1. (1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China)
  • Online:2018-03-25 Published:2018-03-14

摘要: 从高温酱香型大曲中分离得到一株耐热性良好的放线菌FBKL4.010,通过形态学、生理生化特征鉴定、16S rRNA基因序列分子生物学鉴定,确定该菌株归属于高温放线菌科(Thermoactinomycetaceae)莱斯氏菌属(Laceyella sp.),经过进一步系统发育学比对分析鉴定为1?株糖莱斯氏菌(Laceyella sacchari),其最适生长温度为45?℃;同时针对白酒酿造体系设计纯种菌株固态发酵实验,采用固相微萃取与气相色谱-质谱联用技术分析菌株挥发性代谢产物,结果表明,该菌株在固态发酵体系下能够代谢产生大量吡嗪类、芳香类物质,为发酵液赋予特征性豆豉、坚果风味,其中四甲基吡嗪占总挥发性成分的43.318%,其被认为是酱香白酒风味的主体成分之一,为日后深入探究该菌株在酱香风味形成中的作用提供了理论支持。

关键词: 酱香型大曲, 高温放线菌, 吡嗪类, 风味成分

Abstract: A thermophilic actinomycete strain, FBKL4.010, was successfully isolated from Moutai-flavor Daqu. Using morphological, physiological method, 16S rRNA genephylogenetic analysis and phylogenetic analysis, it was identified as Laceyella sacchari. Its optimum growth temperature was 45 ℃. According to the liquor-making system, pure-culture solid-state fermentation experiments were designed with strain FBKL4.010 and its flavor components were detected by solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS). The results showed that this strain could produce a large number of pyrazine and aromatic substances with strong Douchi and nutty flavors in fermentation broth. Tetramethyl pyrazine, which was considered to be one of the main flavour components of Moutai-flavor liquor, accounted for 43.318% of total volatile components. This study is expected to lay a good foundation for further research on the relationship between this strain and the formation of Moutai flavour.

Key words: Moutai-flavour Daqu, Thermoactinomycetaceae, pyrazine, flavor components

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