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| 丙酸菌对特型酒风格风味物质影响的研究 | |
| 引用本文： | 辛秀明,吴生文,邓丹雯,陈飞.丙酸菌对特型酒风格风味物质影响的研究[J].食品工业科技,2012,33(6):240-243. |
| 作者姓名： | 辛秀明 吴生文 邓丹雯 陈飞 |
| 作者单位： | 1. 南昌大学食品科学与技术国家重点实验室,江西南昌330047／四特酒有限责任公司,江西樟树331200 2. 四特酒有限责任公司,江西樟树,331200 3. 南昌大学食品科学与技术国家重点实验室,江西南昌,330047 |
| 基金项目： | 江西省科技支撑计划项目(2009BGA02800)分支项目 |
| 摘 要： | 从特型窖泥中分离得到高产丙酸的菌株,将其应用于特型酒生产。结果表明:当丙酸菌添加量增加6.7×105个/g糟醅时,与未补加筛选丙酸菌的对照组作比较,特型酒中乳酸含量降低了3.67mg/100mL,乳酸乙酯含量降低了80.6mg/100mL,丙酸乙酯含量提高了0.5mg/100mL,且基酒风格突出、口感较好。 |
| 关 键 词： | 丙酸菌 分离 鉴定 特型酒 风格风味物质 |
Investigation on the influence of propionibacterium on the style and flavor substances of Te-type liquor |
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| XIN Xiu - ming,WU Sheng - wen,DENG Dan - wen,CHEN Fei.Investigation on the influence of propionibacterium on the style and flavor substances of Te-type liquor[J].Science and Technology of Food Industry,2012,33(6):240-243. | |
| Authors: | XIN Xiu - ming WU Sheng - wen DENG Dan - wen CHEN Fei |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2. Saint Liquor Co. ,Ltd. ,Zhangshu 331200,China) |
| Abstract: | Propionibacterium with high fermentation capacity were separated from pit mud,and applied in Te - type liquor production. When the content of propionibacterium raised 6. 7×105/g in fermented grains,compared with control sample,the results showed that lactic acid and ethyl lactate content was reduced by 3. 67mg/100mL and 80. 6mg/100mL,and ethyl propionic acid content was increasing by 0. 5mg/100mL,with the Te - type liquor style features and taste better. |
| Keywords: | propionibacterium isolation identification Te - type liquor style and flavor substances |
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