绵柔型白酒酿造用复合功能曲多微体系分析研究_王耀.pdfVIP

酿酒科技 2015 年第4 期（总第250 期）·LIQUOR-MAKING SCIENCE TECHNOLOGY 2015 No.4(Tol.250) 4141 DOI：10.13746/j.njkj.2015067 绵柔型白酒酿造用复合功能曲多微体系分析研究 王 耀，张聪芝，李 浩，王永伟，张瑞娟，朱 江 (江苏洋河股份有限公司，江苏宿迁223800) 摘 要： 分析研究了绵柔型白酒酿造用复合功能曲的多种微生物体系，确立了具有不同数量优势的三大类22 株 功能菌构成的绵柔型白酒酿造用复合功能曲的微生物体系，这些微生物菌株是分泌多种功能酶及产生重要风味物 质的基础；研究了多种功能微生物形成的多种酶系，多酶体系是发酵及微生物代谢的基础；同时对成品复合功能曲 及制曲过程中形成的微量风味物质进行了相关研究。 关键词： 绵柔型白酒； 复合功能曲； 功能微生物体系； 风味物质； 白酒 中图分类号：Q93-3 ；TS261.1；TS262.3 文献标识码：A 文章编号：1001-9286 （2015 ）04-0041-05 MultipleMicrobialSystemsofCompositeFunctional StarterforSoft-typeBaijiu(Liquor)Production WANG Yao ，ZHANG Congzhi,LI Hao,WANG Yongwei,ZHANG Ruijuan and ZHU Jiang (Yanghe Distillery Co.Ltd., Suqian, Jiangsu 223800, China) Abstract: In this paper, multiple microbial systems of composite functional starter for soft-type Baijiu(liquor) production were analyzed. It was found that the microbial system of the starter suitable for soft-type Baijiu(liquor) production was composed of three microbial varieties with dominant quantity (22 functional strains which were the base for the formation of important flavoring substances and the secretion of multiple functional enzymes). The multiple enzyme systems ( which were the base for the fermentation and microbial metabolism) produced by those microbial strains were studied. Meanwhile, the trace flavoring compounds developed in starter-making process were also investigated. Keywords: soft-type Baijiu(liquor); composite functional starter; functional microbial system; flavoring compounds; Baijiu(liquor) 近年来，以洋河绵柔型白酒为代表的新型复合香型 6、JM-8、JM-11；枯草芽孢杆菌XJ-1；凝结芽孢杆菌XJ- [1-2] 白酒逐渐受到消费者的青睐 。绵柔型白酒调味酒生 2 、XJ-5、XJ-6、XJ-8、XJ-9 ；地衣芽孢杆菌XJ-3 ；多粘类 产所用特种复合多微功能曲是绵柔风格形成的基础，绵 芽孢杆菌XJ-4 ；环状芽孢杆菌XJ-7、XJ-10；河内白曲 柔型复合功能曲