产酯香功能菌对酱香型酒醅的影响

为研究1 株产酯香功能细菌在堆积和窖池发酵过程中对酒醅的影响，将该菌制成麸曲的形式添加到酒醅中，并应用高通量测序技术和气相色谱法，分别比较加菌组和空白组在堆积后和窖池发酵后，酒醅的细菌群落结构和香气成分的差异，并结合理化性质进行分析。结果表明，在堆积和窖池发酵过程中该功能菌对酒醅中的水分、残糖、淀粉含量和酸度的影响较小，但是可以明显提高酒醅的蛋白酶活力、氨基态氮含量和酯化力。同时，该功能细菌主要在堆积过程中影响酒醅的细菌群落结构，在属水平上增加酒醅中芽孢杆菌属的含量和细菌的种类，从而使酒醅在堆积过程中醇类、酸类、酮醛类物质含量减少，酯类物质含量增加；在发酵过程中醇类、酸类、酮醛类和酯类物质含量增加。

Effects of an Ester Aroma-Producing Bacterial Strain on Maotai-Flavor Fermented Grains

The purpose of this study was to investigate the effects of an ester aroma-producing bacterial strain on Maotai-flavor fermented grains. High-throughput sequencing technique and gas chromatography were used to analyze the differences in aroma composition and bacterial community structure as well as physicochemical properties between the experimental and blank groups after stacking and fermentation. The results showed that during stacking and fermentation, the bacterium had little effect on moisture, acidity, reducing sugar and starch, but it could enhance proteinase activity, amino nitrogen content and esterification degree. At the same time, the bacterial strain mainly affected the bacterial community structure during the stacking process, as indicated by an increase in Bacillus counts and the number of bacterial species, consequently reducing the contents of alcohols, acid compounds, aldehydes and ketones and increasing ester content.