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酱香型酒醅产香芽孢杆菌的分离鉴定及其代谢产物分析
引用本文:钟姝霞,邓杰,汪文鹏,李永博,卫春会,黄治国.酱香型酒醅产香芽孢杆菌的分离鉴定及其代谢产物分析[J].现代食品科技,2017,33(4):89-95.
作者姓名:钟姝霞  邓杰  汪文鹏  李永博  卫春会  黄治国
作者单位:(四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡 643000),(四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡 643000),(四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡 643000),(四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡 643000),(四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡 643000),(四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡 643000)
基金项目:国家固态酿造工程技术研究中心开放课题(2015k-246);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-16);四川理工学院人才引进项目(2014RC28)
摘    要:本文研究了酱香型酒醅中的产香芽孢杆菌及其优势代谢产物。通过平板分离法从酱香型酒醅中筛选出5株芽孢杆菌,采用PLFA技术对其鉴定,分别为:蜡样芽孢杆菌(Bacillus ereus)、泛酸枝芽孢杆菌(Virgibacillus pantothenticus)、巨大芽孢杆菌(Bacillus megaterium)、枯草芽孢杆菌(Bacillus subtilis)和地衣芽孢杆菌(Bacillus licheniformis);革兰氏染色试验结果说明:这五类菌株均为革兰氏阳性菌;生化分析发现:枯草芽孢杆菌产淀粉酶能力最强,巨大芽孢杆菌蛋白质水解能力最强;以高粱粉为底物进行固态发酵,采用GC-MS分析技术对发酵代谢产物进行分析表明:菌株的优势产物主要为3-羟基-2-丁酮,另外还有少量的2,3-丁二醇和酯类等芳香物质。蜡样芽孢杆菌、泛酸枝芽孢杆菌、巨大芽孢杆菌、枯草芽孢杆菌和地衣芽孢杆菌这五类菌株是酱香型白酒主要的产香功能菌。

关 键 词:酱香型酒醅  芽孢杆菌  PLFA技术  优势产物
收稿时间:2016/5/12 0:00:00

Isolation, Identification, and Metabolite Analysis of Aroma-producing Bacillus spp. from Maotai-flavor Fermented Grains
ZHONG Shu-xi,DENG Jie,WANG Wen-peng,LI Yong-bo,WEI Chun-hui and HUANG Zhi-guo.Isolation, Identification, and Metabolite Analysis of Aroma-producing Bacillus spp. from Maotai-flavor Fermented Grains[J].Modern Food Science & Technology,2017,33(4):89-95.
Authors:ZHONG Shu-xi  DENG Jie  WANG Wen-peng  LI Yong-bo  WEI Chun-hui and HUANG Zhi-guo
Affiliation:(Sichuan University of Science & Engineering, Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China),(Sichuan University of Science & Engineering, Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China),(Sichuan University of Science & Engineering, Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China),(Sichuan University of Science & Engineering, Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China),(Sichuan University of Science & Engineering, Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China) and (Sichuan University of Science & Engineering, Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China)
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.
Keywords:Maotai-flavor fermented grains  Bacillus  phospholipid fatty acid technique  major product
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