Shen Ting, Liu Jun, Wu Qun, Xu Yan
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100037, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Res Int. 2020 Dec;138(Pt A):109757. doi: 10.1016/j.foodres.2020.109757. Epub 2020 Oct 2.
2-Furfurylthiol was an important contributor to the flavor of traditional fermented foods including Baijiu. It is essential to increase 2-furfurylthiol concentration to improve the quality of Baijiu. This study aimed to enrich the content of 2-furfurylthiol in Chinese sesame-flavored Baijiu via two strains we isolated from Baijiu fermentation, Bacillus subtilis LBM 10019 and Bacillus vallismortis LBM 10020, which could respectively produce 56.31 mg/L and 42.81 mg/L l-cysteine, the precursor of 2-furfurylthiol, in sorghum extract. After inoculation of these two strains, the maximal relative abundance of Bacillus increased from 7.48% to 40.38%, the final content of l-cysteine increased by 101.44% in Baijiu fermentation. Moreover, the concentration of 2-furfurylthiol increased by 89.15% in the production. This work provides a novel strategy to improve the quality of Chinese sesame-flavored Baijiu.
2-糠硫醇是包括白酒在内的传统发酵食品风味的重要贡献成分。提高2-糠硫醇浓度对于提升白酒品质至关重要。本研究旨在通过从白酒发酵中分离得到的两株菌株，枯草芽孢杆菌LBM 10019和死谷芽孢杆菌LBM 10020，来提高中国芝麻香型白酒中2-糠硫醇的含量，这两株菌在高粱提取物中分别能产生56.31毫克/升和42.81毫克/升的2-糠硫醇前体L-半胱氨酸。接种这两株菌后，芽孢杆菌的最大相对丰度从7.48%增至40.38%，白酒发酵中L-半胱氨酸的最终含量增加了101.44%。此外，生产中2-糠硫醇的浓度增加了89.15%。本研究为提高中国芝麻香型白酒品质提供了一种新策略。
