皖北地区窖泥类芽孢杆菌发酵风味物质的研究

吴文睿; 刘飞翔; 方颂平; 蒲顺昌

doi:10.13386/j.issn1002-0306.2019.10.045

皖北地区窖泥类芽孢杆菌发酵风味物质的研究

Flavor Compounds Produced by Paenibacillus from Pit Mud in Northern Anhui

摘要

摘要: 以皖北地区窖泥中分离得到的三株属于类芽孢杆菌属的细菌Paenibacillus wynnii、Paenibacillus tarimensis和Paenibacillus lautus为研究对象,通过气相-质谱联用仪(GC-MS)对其发酵后液体培养基的风味物质进行检测分析。结果显示,P. wynnii和P. lautus的发酵液中分别鉴定出58和39种风味化合物,且以酯类物质为主。P. wynnii和P. lautus的发酵液中3-羟基-2-丁酮、2,3-丁二醇和4-乙烯基愈创木酚等也有较高的相对含量,它们都是白酒中的重要呈香呈味物质;P. tarimensis的发酵液中鉴定出26种风味化合物,主要以具有芳香味的杂环类化合物为主。本研究为进一步深入研究浓香型白酒的风味物质形成机制、微生物代谢机理等提供一定的理论和技术支持。

Abstract: Three strains of Paenibacillus,Paenibacillus wynnii,Paenibacillus tarimensis and Paenibacillus lautus isolated from the pit mud of Northern Anhui Province,were studied. The flavor compounds after the fermentation were detected and analyzed by gas phase mass spectrometry(GC-MS).The results showed that 58 and 39 flavor compounds were identified in the fermentation broth of P. wynnii and P. lautusand,and their compounds were mainly ester. In addition,3-hydroxyl-2-butanone,2,3-butanediol and 4-vinyl guaiacol also had relatively high relative content in the fermentation broth of P. wynnii and P. lautus,and they were also important flavor substances in Baijiu.26 flavor compounds were identified in the P. tarimensis fermentation broth,mainly with aromatic heterocyclic compounds. This study would provide theoretical and technical support for further study on the formation mechanism of flavor compounds from Chinese Strong-flavor Baijiu and microbial metabolism mechanism.