Identification and Characteristic Analysis of Bacillus sonorensis Strains from Strong-Aroma Daqu

Hongyi Gu; Shuanglian Chen; Jianpeng Zeng; Wenli Quan; Xun Liu

doi:10.54097/rzwrg234

Authors

Hongyi Gu
Shuanglian Chen
Jianpeng Zeng
Wenli Quan
Xun Liu

DOI:

https://doi.org/10.54097/rzwrg234

Keywords:

Strong-aroma Baijiu Daqu, Bacillus sonorensis, Tolerance Analysis, Volatile Compounds

Abstract

This study investigates the presence and functional attributes of Bacillus sonorensis in strong-aroma Daqu, the traditional fermentation starter for Chinese Baijiu production. Through systematic isolation procedures, morphological observation, physiological and biochemical assays, and 16S rDNA sequence homology analysis, we successfully identified a Bacillus sonorensis strain, designated as NE-8, from strong-aroma Daqu samples. Environmental tolerance experiments revealed optimal growth conditions at 5% sugar concentration and pH 5.5, with the ability to withstand alcohol concentrations up to 10% vol. Following fermentation on wheat-based solid medium, GC-MS analysis detected significant volatile compounds, including nitrogen-containing compounds (21.504 μg/g), ketones (22.54 μg/g), and alcohols (19.447 μg/g). Notably, the strain produced substantial amounts of 2,3,5,6-tetramethylpyrazine (8.055 μg/g), 2,3-butanediol (10.77 μg/g), and 3-hydroxy-2-butanone (21.57 μg/g). These findings demonstrate that strain NE-8 not only generates diverse volatile flavor compounds that potentially enhance Baijiu quality and sensory characteristics but also exhibits robust environmental resilience suitable for the complex conditions of traditional Baijiu fermentation. This research provides a scientific foundation for the potential application of B. sonorensis in strong-aroma Baijiu production technology.

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