酱香型酒糟发酵前后品质和挥发性成分初步分析

以酱香型酒糟为研究对象，利用库德里阿兹威（氏）毕赤酵母（Pichia kudriavzevii）和白耙齿菌（Irpex lacteus）分别对酒糟进行固态发酵处理，测定酒糟中的微生物指标、理化指标及挥发性成分的变化。结果表明，与原酒糟相比，白耙齿菌组共检测出细菌、酵母和霉菌三种微生物，其数量分别为2.10×106 CFU/g、7.90×105 CFU/g、3.00×103 CFU/g，毕赤酵母组未检出霉菌，细菌和酵母的数量分别为1.68×107 CFU/g和6.00×106 CFU/g；两组发酵组中各项基础理化指标含量均有所下降，其中白耙齿菌对酒糟品质的改善效果优于毕赤酵母；原酒糟、毕赤酵母组和白耙齿菌组中分别检出54种、44种和37种挥发性成分，且相对含量逐渐减少，原酒糟和毕赤酵母组的挥发性成分主要是酯类（57.85%，47.25%）和醇类（27.67%，30.92%），而白耙齿菌组的主要挥发性成分为烯类物质（48.76%）。

Preliminary analysis of quality and volatile components of sauce-flavor distiller's grains before and after fermentation

Using distiller's grains from sauce-flavor Baijiu(Chinese liquor)production as the research object,the distiller's grains were treated with Pichia kudriavzevii and Irpex lacteus,respectively,by solid-state fermentation,and the changes of microbiological indexes,physical and chemical indexes and volatile components in the distiller's grains were determined.The results showed that compared with the original distiller's grains,bacteria,yeasts and molds were detected in the I.lacteus group,with the number of 2.10×10⁶CFU/g,7.90×10⁵CFU/g,and 3.00×10³CFU/g,respectively.No mold was detected in the P kudriavzevii group,and the number of bacteria and yeast was 1.68×10⁷CFU/g and 6.00×10⁶CFU/g,respectively.The results showed that the contents of basic physicochemical indexes in the two fermentation groups both decreased,and the improvement effect of I.lacteus on distiller's grains quality was better than that of P.pastoris.The kinds of volatile components in original distiller's grains,P.kudriavzevii group,and I.lacteus group were 54,44 and 37,respectively,and the relative content gradually decreased.The volatile components of the original distiller's grains and P.kudriavzevii group were mainly esters(57.85%,47.25%)and alcohols(27.67%,30.92%),while the alkenes(48.76%)were the major components in I.lacteus group.