酱香型大曲中产酱香芽孢杆菌的代谢产物分析研究-《中国调味品》

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Title:: Study on metabolites of Bacillus Producing soysauce-like aroma from Moutai-flavor Daqu

摘要:: 从四川某酱香大曲中分离筛选得到3株产酱香芽孢杆菌菌株Q1、Q2、Q5，研究其代谢产物对产酱香的影响。跟踪检测三株菌株在小麦发酵过程中的总酸、氨基态氮、还原糖的变化，结果表明，总酸含量呈先增加后略降低趋势，氨基态氮则连续增加，而还原糖呈现连续降低趋势。用固相微萃取及气质联用比较三株菌株发酵后的挥发性风味物质，结果显示，三种菌株其均有高含量、种类不同的吡嗪，Q1吡嗪相对含量为43.18%、Q2为50.46%、Q5为45.96%。故吡嗪含量高低以及种类不同是导致酱香味差异的原因，进而为确定产酱香主体成分提供参考。

Abstract:: Isolated from the Sichuan flavor Daqu screened three strains of soysauce like aroms Bacillus strain Q1, Q2, Q5?and study the effect of its metabolites of producing sauce flavor. Using wheat as the fermentation medium, the change of total acid, amino nitrogen and reducing sugar of three strains in the process of fermentation. The results showed that the total acid content was a change process, and the amino nitrogen was a continuous process, while reducing sugar was a continuous process. The volatile compounds were detected by solid-phase micro extraction and GC / MS, and the results showed that both its high content of different types of pyrazinethe .The relative content of Q1 was 43.18%, Q2 was 50.46%, Q5 was 45,96%. Therefore, Pyrazine content height and different is the cause of sauce flavor taste difference,so as to determine the soysauce like aroms main component to provide a reference.