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

Abstract

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

CLC Number:

TS261.1

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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