JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 36 Issue 6
December 2021
Article Contents
XU Yumin, FENG Dahong, LI Qiuyu, et al. Analysis of volatile metabolites of cultivated anaerobic strains in pit mud[J]. Journal of Light Industry, 2021, 36(6): 21-29,46. doi: 10.12187/2021.06.003
Citation: XU Yumin, FENG Dahong, LI Qiuyu, et al. Analysis of volatile metabolites of cultivated anaerobic strains in pit mud[J]. Journal of Light Industry, 2021, 36(6): 21-29,46. doi: 10.12187/2021.06.003 shu

Analysis of volatile metabolites of cultivated anaerobic strains in pit mud

  • Received Date: 2021-07-09
  • By using the culturable method and 16S rRNA sequence analysis, the anaerobic strains were isolated from the pit mud of five strong-flavor Baijiu companies in Henan Province and their volatile metabolites were studied. The highest similar bacteria of the 138 pure cultures assigned into 8 genera of classes of Clostridia and Bacilli, a total of 30 species, including 15 species of Clostridia and 15 species of Bacilli. Among them, the species of Paraclostridium benzolyticum, Terrisporobacter petroearius, etc. were also isolated, which were rarely reported. The volatile substances in the fermentation broth of the above 30 representative strains were mainly acids and alcohols, including important aroma substances and precursors in strong-flavor Baijiu, such as caproic acid, butyric acid and butanol. Clostridium tyrobutyricum,Clostridium sporogenes,Clostridium butyricum,Clostridium botulinum,Trichobacterium petroleum,Paraclostridium benzolyticum,Trichobacterium glycolicus, Clostridium aestuarii, Bacillus licheniformis, Paenibacillus faecis, Bacullis fumarioli,Staphylococcus hominis and Bacillus haynesii had positive correlations with the 41 volatile metabolites, indicating that they could contribute to the flavor formation of strong-flavor Baijiu.
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