Isolation, Identification, and Metabolite Analysis of Aroma-producing Bacillus spp. from Maotai-flavor Fermented Grains
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Abstract:
Aroma-producing Bacillus spp. and their major metabolites from Maotai-flavor fermented grains were investigated in this study. Five Bacillus strains were isolated from Maotai-flavor fermented grains using the plate dilution method. Phospholipid fatty acid (PLFA) analysis was adopted to identify the strains, which were Bacillus cereus, Virgibacillus pantothenticus, Bacillus megaterium, Bacillus subtilis, and Bacillus licheniformis. Gram staining revealed that the strains were all gram-positive bacteria. Biochemical analysis indicated that Bacillus cereus exhibited the highest amylase-producing capacity, while Bacillus megaterium exhibited the highest protein hydrolysis capacity. Solid state fermentation was performed using local sorghum powder as a substrate, and metabolites were detected by gas chromatography-mass spectrometry (GC-MS). The results showed that 3-hydroxy-2-butanone was the major product, and a small quantity of aromatic compounds, such as 2,3-butanediol and esters, was also detected. The flavor-producing Bacillus strains in the grains were mainly Bacillus cereus, Virgibacillus pantothenticus, Bacillus megaterium, Bacillus subtilis, and Bacillus licheniformis.
