陶融型酒醅中产香芽孢杆菌的筛选、鉴定及发酵产物分析

通过传统微生物分离法和纯种固态发酵产香试验，从陶融型酒醅微生物资源中分离、筛选产香能力优良的芽孢杆菌，采用形态观察、生理生化试验及分子生物技术对其进行鉴定，并对其耐受性进行研究。结果表明，从陶融型酒醅中共分离得到11株芽孢杆菌，其中，菌株YSB11产香较好，固态发酵产物中含有浓郁的焦香、糊香和酱香味，包含酚类、吡嗪类、呋喃类、芳香类、酯类等多种白酒中重要的呈香物质，为优良产香芽孢杆菌。菌株YSB11被鉴定为贝莱斯芽孢杆菌（Bacillus velezensiss），可耐高温53 ℃、酒精度6%vol、NaCl含量8%及低pH值6.0。

Screening and identification of aroma-producing Bacillus sp. from Taorong-flavor fermented grains and its fermentation products analysis

Through the traditional method of microbial separation and pure-culture solid-state fermentation, the Bacillus sp. with excellent aroma producing ability was isolated from the microbial resources of Taorong-flavor fermented grains. The strains were identified by morphological observation, physiological and biochemical tests and molecular biotechnology, and its tolerance was studied. The results showed that 11 strain of Bacillus sp. were isolated from Taorong-flavor fermented grains, among them, the strain YSB11 was good aroma-producing strain, and its solid-state fermentation product had strong aroma of scorch, paste and sauce, which contained important aroma substances such as phenols, pyrazines, furans, fragrances and esters. The strain YSB11 was identified as Bacillus velezensis, the tolerance tests showed that the maximum of the strain YSB11 tolerance to temperature, ethanol, NaCl and pH were 53 ℃, 6%vol, 8% and 6.0, respectively.