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Aroma characteristics of M outai‐flavour liquor produced with B acillus licheniformis by solid‐state fermentation
Author(s) -
Zhang R.,
Wu Q.,
Xu Y.
Publication year - 2013
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.12087
Subject(s) - bacillus licheniformis , aroma , solid state fermentation , flavour , fermentation , food science , bacillales , bacillus (shape) , chemistry , bacteria , microbiology and biotechnology , biology , bacillus subtilis , genetics
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.