摘要
为明确乳酸菌对米香型白酒原酒乳酸乙酯产生的影响,选用从米香型白酒发酵液中分离的8株乳酸菌和2株实验室乳酸菌进行耐酒精和产酸实验,筛选优势菌株,跟踪其发酵过程乳酸和乳酸乙酯产生的变化。以不添加乳酸菌的发酵实验作为空白,跟踪添加乳酸菌株的发酵实验,研究乳酸菌对白酒发酵工艺中乳酸和乳酸乙酯产生的影响。筛选出两株优势菌TLQ-L3(Lactobacillus mash TLQ-L3)和TLQ-L5(Lactobacillus mash TLQ-L5),分解接种发酵表明乳酸和乳酸乙酯产量均较高,发酵13 d时菌株TLQ-L5的乳酸含量为1564.44 mg/L,乳酸乙酯含量为306.1 mg/L;TLQ-L3菌株的乳酸乙酯含量高达519.5 mg/L,乳酸含量为1476.54 mg/L。相对于空白,TLQ-L5菌株乳酸含量提高了717.22 mg/L,TLQ-L3菌株乳酸乙酯含量提高了489.5 mg/L。结果表明,在现代米香型白酒的酿造过程中添加适量的乳酸菌对生产乳酸乙酯含量高的米香白酒原酒具有重要意义。
In order to clarify the influence of lactic acid bacteria on the content of ethyl lactate in Mixiang Baijiu, the alcohol resistance and acid-producing capacity of 8 strains of lactic acid bacteria isolated from the fermentation mash of Mixiang Baijiu and 2 laboratory strains were tested,and the changes of lactic acid and ethyl lactate during the fermentation process were tracked.Taking the fermentation experiment without the addition of extra lactic acid bacteria as the blank group,the influence of lactic acid bacteria on the production of lactic acid and ethyl lactate during the fermentation process was studied.Two dominant strains with high yield of lactic acid and ethyl lactate were screened out(TLQ-L3 and TLQ-L5). At the 13th day of fermentation, the lactic acid content and ethyl lactate content of TLQ-L5 was 1564.44 mg/L and 306.1 mg/L,while that of TLQ-L3 was 1476.54 mg/L and 519.5 mg/L, respectively.Compared with the blank group,the lactic acid content of TLQ-L5 increased by 717.22 mg/L,and the ethyl lactate content of TLQ-L3increased by 489.5 mg/L.The results show that the addition of appropriate amount of lactic acid bacteria in the fermentation process of Mixiang Baijiu is of great significance for the production of crude liquor with high ethyl lactate content.
作者
张龙
梁振荣
郝俊光
李官连
叶静萱
万瑞杰
吴金燕
周碧宇
罗丹
ZHANG Long;LIANG Zhenrong;HAO Junguang;LI Guanlian;YE Jingxuan;WAN Ruijie;WU Jinyan;ZHOU Biyu;LUO Dan(Guangxi Tianlongquan Distillery Co.Ltd.,Hechi,Guangxi 546400;Qinzhou Key Laboratory of Food Flavor Analysis and Control,College of Food Science and Engineering,Beibu Gulf University,Qinzhou,Guangxi 535011,China)
出处
《酿酒科技》
2022年第11期29-35,共7页
Liquor-Making Science & Technology
基金
广西壮族自治区科技计划项目(桂科AB21196002)
河池市科技计划项目(AB198802)。
关键词
米香型白酒
乳酸菌
风味物质
酿造工艺
Mixiang Baijiu
lactic acid bacteria
flavor substances
fermentation process
