窖池中酸性脲酶产生菌的分离鉴定及其对模拟窖泥pH值和风味物质的影响OA北大核心CSTPCD
Isolation and identification of acid urease producing strains from pits and their effects on pH and flavor substances production of pit mud model
为改善窖池老化现象,该文从水井坊窖泥中分离酸性脲酶产生菌,将分离株与产香克氏梭菌S008复配后固态发酵,探究酸性脲酶产生菌对模拟窖泥pH值及挥发性风味物质影响.结果表明,筛选出4株酸性脲酶产生菌,鉴定并命名为布氏乳杆菌S162、科氏葡萄球菌S163、鲁梅利芽孢杆菌S164和水原拉梅尔芽孢杆菌S165;4株菌的脲酶活性在0.45～1.51 U/mL;复配菌株的模拟窖泥pH值呈现:上部＞中部＞下部,其中S163的模拟窖泥pH值最高(P＜0.05).在…查看全部>>
In order to alleviate the aging phenomenon of Baijiu cellar pits,acid urease producing bacteria were isolated from pit mud of Sichuan Swellfun Co.,Ltd.The isolated strain was mixed with Clostridium kluyveri S008 for solid-state fermentation to investigate the effect of acid urease producing bacteria on the pH value and volatile flavor compounds of simulated pit mud.The results showed that a total of 4 strains of acid urease producing bacteria were screened a…查看全部>>
白霞;屈云;林东;吴华星;唐俊妮
西南民族大学食品科学与技术学院,四川成都,610225四川水井坊股份有限公司,四川成都,610000四川水井坊股份有限公司,四川成都,610000||国家市场监管重点实验室(白酒监管技术),四川成都,611731四川水井坊股份有限公司,四川成都,610000||国家市场监管重点实验室(白酒监管技术),四川成都,611731西南民族大学食品科学与技术学院,四川成都,610225
浓香白酒窖泥酸性脲酶产生菌固态发酵白酒风味物质
strong flavor Baijiupit mudacid urease strainssolid-state fermentationvolatile flavor substances
《食品与发酵工业》 2024 (12)
275-283,9
西南民族大学中央高校基本科研业务费专项(2020NTD04)
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