State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
Lett Appl Microbiol. 2013 Jul;57(1):11-8. doi: 10.1111/lam.12087. Epub 2013 May 20.
The potential of Bacillus licheniformis as a starter culture for aroma concentration improvement in the fermentation of Chinese Moutai-flavour liquor was elucidated. The volatile compounds produced by B. licheniformis were identified by GC-MS, in which C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds were the main ingredients. The strains B. licheniformis (MT-6 and MT-15) produced more volatile compound concentrations, mainly C4 compounds, than the type strain of B. licheniformis (ATCC 14580) at the fermentation temperature of 55°C. Meanwhile, more volatile compound concentrations were produced by B. licheniformis in solid-state fermentation than in submerged state fermentation. Thus, the strains MT-6 and MT-15 were used as the Bacillus starter culture for investigating Moutai-flavour liquor production. The distilled liquor inoculated with Bacillus starter culture was significantly different from the liquor without inoculum. This was particularly evident in the fore-run part of the distilled sample which was inoculated with Bacillus starter culture, where volatile compounds greatly increased compared to the control. Furthermore, the distilled liquor with Bacillus starter culture showed improved results in sensory appraisals. These results indicated that B. licheniformis was one of the main species influencing the aroma characteristics of Moutai-flavour liquor.
This is the first report of an investigation into the effect of Bacillus starter cultures on the flavour features of Moutai-flavour liquor, which verified that Bacillus licheniformis can enhance aroma concentration in Moutai-flavour liquor. Bacillus starter culture brought C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds to the liquor, which gave a better result in sensory appraisals.
本研究阐明了地衣芽孢杆菌作为中国茅台酒风味白酒发酵中香气浓缩改善的起始培养物的潜力。通过 GC-MS 鉴定了地衣芽孢杆菌产生的挥发性化合物，其中 C4 化合物、吡嗪类、挥发性酸、芳香族和酚类化合物是主要成分。在 55°C 的发酵温度下，菌株 MT-6 和 MT-15 产生的挥发性化合物浓度比地衣芽孢杆菌的标准菌株（ATCC 14580）更高，主要是 C4 化合物。同时，地衣芽孢杆菌在固态发酵中产生的挥发性化合物浓度高于在液态发酵中。因此，将菌株 MT-6 和 MT-15 用作芽孢杆菌起始培养物来研究茅台酒的生产。用芽孢杆菌起始培养物接种的蒸馏酒与未接种的酒有明显的不同。这在接种了芽孢杆菌起始培养物的蒸馏样品的前馏分中尤为明显，与对照相比，挥发性化合物大大增加。此外，用芽孢杆菌起始培养物处理的蒸馏酒在感官评价方面也有更好的结果。这些结果表明，地衣芽孢杆菌是影响茅台酒香气特征的主要微生物之一。
这是首次研究芽孢杆菌起始培养物对茅台酒风味特征的影响，证实了地衣芽孢杆菌可以提高茅台酒的香气浓度。芽孢杆菌起始培养物为白酒带来了 C4 化合物、吡嗪类、挥发性酸、芳香族和酚类化合物，感官评价结果更好。
