浓香型古井桃花曲中产香功能菌的研究

摘要

[目的]评估分析浓香型古井桃花曲中的特色产香功能菌株.[方法]从浓香型古井桃花曲中筛选出28株芽孢杆菌,以固态培养基为底物进行单菌产香试验,并进行闻香评价.[结果]试验得出有6株芽孢杆菌发酵后能够产生浓郁的香味,采用顶空固相微萃取-气相色谱-质谱联用技术对这6株芽孢杆菌的发酵产物进行挥发性成分检测,并与古井贡酒中呈香物质进行对比分析,结果表明这些风味物质与白酒中呈香化合物基本一致.[结论]该研究为寻找浓香型古井桃花曲特色产香功能菌及提高白酒质量提供了理论依据.%[Objective]To evaluate aroma-producing functional microorganisms in Gujing liquor peach blossom daqu. [Method]Twenty-eight strains of bacillus that produce flavor compounds were screened out from Gujing liquor peach blossom daqu. Solid state fermentation experiments of these types of bacillus were studied. They were cultured and tested for single-strain aroma production by smelling the fragrance. [Result]The results indicated that six strains of bacillus were observed to produce rich flavors post-fermentation by sensory analysis. The volatile components in fermentation products of the six strains were identified by headspace solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS), and then were compared with the flavor compounds in Gujinggong strong-flavor liquor. The results showed that these flavor compounds were basically the same with those in strong-flavor Gujinggong liquor. [Conclusion]This study provides a theatrical basis for the application of aroma-producing functional microorganisms in Gujing peach blossom daqu and improvement of the quality of Gujinggong liquor.