产四甲基吡嗪地衣芽孢杆菌的应用

利用高温大曲中分离得到的地衣芽孢杆菌（Baclicus lincheniformis）提高粹沙酒酱香风格特征。将地衣芽孢杆菌FBKL1.0199添加到窖池中层的糟醅中，与空白糟醅作对比，按照粹沙工艺制酒取样，考察了不同菌株添加量对白酒中四甲基吡嗪含量的影响，采用气相色谱-质谱联用仪（GC-MS）对酒醅及酒样中挥发性物质成分进行分析，同时进行感官评定。结果表明，最佳菌株添加量为5%，发酵后的酒醅四甲基吡嗪含量达6.81 μg/g，是对照组的3.03倍。酒样中四甲基吡嗪相对百分含量达0.028%，且感官品质优于对照组，具有入口醇厚、柔和、酱味且口感细腻的特征。

Application of Bacillus licheniformis with tetramethyl pyrazine yield

Bacillus licheniformis isolated from high-temperature Daqu was used to improve Moutai-flavor style of Cuisha liquor. Comparing with the control group of fermented grains, B. licheniformis (FBKL1.0199) was added into the fermented grains lied in the middle layer of the pits. Samples were taken according to the liquor-making technology, and the effect of different strains addition on tetramethyl pyrazine content was investigated. Volatile components in distilled grains and liquor were analyzed using GC-MS. Meanwhile, sensory evaluation of the sample was made. Results showed that the optimum strain addition was 5%, the tetramethyl pyrazine content in fermented grains was 6.81 μg/g after fermentation, which was 3.03 times of the control group. The relative percentage of tetramethyl pyrazine in the liquor reached 0.028%, and the sensory quality was mellow, soft, with sauce flavor and delicate features, which was better than the control group.