Flavor Compounds Produced by Paenibacillus from Pit Mud in Northern Anhui

Three strains of Paenibacillus,Paenibacillus wynnii,Paenibacillus tarimensis and Paenibacillus lautus isolated from the pit mud of Northern Anhui Province,were studied. The flavor compounds after the fermentation were detected and analyzed by gas phase mass spectrometry(GC-MS).The results showed that 58 and 39 flavor compounds were identified in the fermentation broth of P. wynnii and P. lautusand,and their compounds were mainly ester. In addition,3-hydroxyl-2-butanone,2,3-butanediol and 4-vinyl guaiacol also had relatively high relative content in the fermentation broth of P. wynnii and P. lautus,and they were also important flavor substances in Baijiu.26 flavor compounds were identified in the P. tarimensis fermentation broth,mainly with aromatic heterocyclic compounds. This study would provide theoretical and technical support for further study on the formation mechanism of flavor compounds from Chinese Strong-flavor Baijiu and microbial metabolism mechanism.