Aroma characteristics of M outai‐flavour liquor produced with B acillus licheniformis by solid‐state fermentation

The potential of B acillus licheniformis as a starter culture for aroma concentration improvement in the fermentation of C hinese M outai‐flavour liquor was elucidated. The volatile compounds produced by B. licheniformis were identified by GC – MS , in which C 4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds were the main ingredients. The strains B . licheniformis ( MT ‐6 and MT ‐15) produced more volatile compound concentrations, mainly C 4 compounds, than the type strain of B . licheniformis ( ATCC 14580) at the fermentation temperature of 55°C. Meanwhile, more volatile compound concentrations were produced by B . licheniformis in solid‐state fermentation than in submerged state fermentation. Thus, the strains MT ‐6 and MT ‐15 were used as the B acillus starter culture for investigating M outai‐flavour liquor production. The distilled liquor inoculated with B acillus starter culture was significantly different from the liquor without inoculum. This was particularly evident in the fore‐run part of the distilled sample which was inoculated with B acillus starter culture, where volatile compounds greatly increased compared to the control. Furthermore, the distilled liquor with B acillus starter culture showed improved results in sensory appraisals. These results indicated that B . licheniformis was one of the main species influencing the aroma characteristics of M outai‐flavour liquor. Significance and Impact of the Study This is the first report of an investigation into the effect of Bacillus starter cultures on the flavour features of M outai‐flavour liquor, which verified that Bacillus licheniformis can enhance aroma concentration in M outai‐flavour liquor. B acillus starter culture brought C 4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds to the liquor, which gave a better result in sensory appraisals.