摘要:
本实验从四川某酒厂酱香型大曲中分离得到5株形态各异的菌株,分别进行菌落形态观察、革兰氏染色和感官评价筛选出产酱香菌,然后用HS-SPME结合GC-MS对酱香成分进行分析。结果表明,BL-1、BL-2和BL-5三株菌具有产酱香特性,生理生化分析初步判定三株菌都为枯草芽孢杆菌,HS-SPME和GC-MS检测结果显示,三株菌的酱香成分中吡嗪类、酮类种类和含量都较多,BL-1吡嗪类和酮类的相对含量为75.286%,BL-2的吡嗪类和酮类的相对含量为93.803%,BL-5吡嗪类和酮类的相对含量为86.92%,吡嗪和酮类对酱香风味的贡献较大。
Abstract:
Five different forms of strain were isolated from a winery in Sichuan sauce flavor Daqu, colony morphology,Gram stain and sensory evaluation of which were conducted and sauce producing bacteria was screened,and the sauce flavor compounds were analyzed by HS-SPME combined with GC-MS. The results showed that,BL-1,BL-2 and BL-5 could produce sauce flavor,which were Bacillus subtilis analyzed by the physiological and biochemical mechods. The results detected by HS-SPME and GC-MS showed that the type and content of pyrazine and ketones were more than others among the sauce ingredients of the three strain.The relative content of pyrazines and ketones in BL-1 was 75.286%,and the relative content of pyrazines and ketones in BL-2 was 93.803%,and the relative content of pyrazines and ketones in BL-5 was 86.92%,which showed that pyrazine and ketones were greater contribution on producing sauce flavor than others.
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