Breeding of Bacillus for producing sauce-flavor and analysis of characteristic aroma

Authors

ZHAO Ying, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunnan 422000 , China ;Ecological Brewing Technology and Application Key Laboratory of Hunan Higher Education Institutions , Shaoyang , Hunnan 422000 , China
ZHAI Zhongying, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunnan 422000 , China ;Ecological Brewing Technology and Application Key Laboratory of Hunan Higher Education Institutions , Shaoyang , Hunnan 422000 , ChinaFollow
JIANG Qinghao, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunnan 422000 , China ;Ecological Brewing Technology and Application Key Laboratory of Hunan Higher Education Institutions , Shaoyang , Hunnan 422000 , China
ZHANG Mengqing, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunnan 422000 , China ;Ecological Brewing Technology and Application Key Laboratory of Hunan Higher Education Institutions , Shaoyang , Hunnan 422000 , China

Corresponding Author(s)

翟忠英（1993—），女，邵阳学院讲师，博士。E-mail：zzyc6h6@163.com

Abstract

［Objective］ This study aimed to breed and analyze the aroma characteristics analysis of functional Bacillus subtilis strains derived from high -temperature Daqu to enhance the sauce -flavor and quality stability of sauce -flavor liquor.［Methods］ A combination of solid -state and liquid -state fermentation along with electronic sensory analysis was employed to identify strains with enriched sauce flavor.The solid -state fermentation conditions for aroma production were optimized,and the characteristic aroma compounds were identified using gas chromatography.［Results］ A strain of B.subtilis,Bac14,with sauce -flavor -producing advantages was obtained,and the optimal condition for its sauce -flavor -producing flavor is the temperature gradient of 37 ℃→45 ℃→50 ℃→55 ℃,the vaccination ratio is 10%,and the water content is 50%.Under the control of these conditions,the strain has significant aroma production,and related flavor substances such as 3-hydroxy -2-butanone,2,3,5-trimethylpyrazine,2,3,5,6-tetramethylpyrazine,and furfural have significantly increased.［Conclusion］ A high -temperature Daqu -derived B.subtilis strain with excellent sauce -flavor -producing properties was obtained,and its optimal aroma -producing conditions were established.This study provides a foundationfor developing enhanced Daqu and improving the quality and stability of sauce -flavor liquor.

Publication Date

4-3-2025

First Page

18

Last Page

25

DOI

10.13652/j.spjx.1003.5788.2024.80440

Recommended Citation

Ying, ZHAO; Zhongying, ZHAI; Qinghao, JIANG; and Mengqing, ZHANG (2025) "Breeding of Bacillus for producing sauce-flavor and analysis of characteristic aroma," Food and Machinery: Vol. 41: Iss. 1, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2024.80440
Available at: https://www.ifoodmm.cn/journal/vol41/iss1/3

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