Screening and Identification of Aroma-producing Microorganisms in Luzhou-flavor Daqu
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Abstract:
Aroma-producing microorganisms were screened from traditional Luzhou-flavor daqu microbial resources. The relationship between aroma-producing microorganisms and flavoring substances in Luzhou-flavor daqu was also investigated. Functional aroma-producing microorganisms were identified using various molecular biology techniques. Multiple strains of bacteria (22) and yeast (6) were isolated and purified from the various fermentation stages of Luzhou-flavor daqu by traditional microbial separation. The bacterial and yeast strains were separately cultured in wheat solid growth medium, and tested for single-strain aroma production. The individual strains X19 and J3 were observed to produce rich flavors post-fermentation by a sensory evaluation (smell test). The volatile components present in the fermentation products of the two strains were identified by headspace solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). This analysis identified a number of flavor substances in the fermentation products of the two strains. Among these, pyrazine, phenylethanol, and guaiacol were identified as important flavor substances present in Luzhou-flavor daqu. Therefore, the two strains were primarily identified as the functional aroma-producing microorganisms present in Luzhou-flavor daqu. Morphological observation and molecular biology identification analyses have identified the X19 and J3 strains as types of Bacillus licheniformis and Wickerhamomyces anomalus, respectively.
