| 清香型白酒酒醅乳酸菌分离鉴定及其自溶特性研究 |
| |
| 引用本文： | 李智琪,史瑛,王萌萌,毛健,张秀红.清香型白酒酒醅乳酸菌分离鉴定及其自溶特性研究[J].食品与机械,2020(3):14-18. |
| |
| 作者姓名： | 李智琪 史瑛 王萌萌 毛健 张秀红 |
| |
| 作者单位： | 山西师范大学生命科学学院,山西 临汾 041004 ；江南大学粮食发酵工艺与技术国家工程实验室,江苏 无锡 214000;山西师范大学生命科学学院,山西 临汾 041004 ；山西师范大学食品科学学院,山西 临汾 041004 |
| |
| 基金项目： | 山西省自然科学基金(编号:201901D111286) |
| |
| 摘 要： | 采用MRS-碳酸钙培养基从清香酒醅中筛选出具有明显溶钙圈的47株细菌,通过生理生化特征及16S rDNA序列比对分析鉴定,47株乳酸菌中有20株短乳杆菌(Lactobacillus brevis),16株植物乳杆菌(L.plantarum),7株布氏乳杆菌(L.buchneri)和4株戊糖乳杆菌(L.pentosus)。利用比浊法对47株乳酸菌自溶度进行测定,其自溶度为5.01%~29.27%,自溶度大小与菌种没有明显相关性,表现出自溶度菌株特异性。进一步考察了自溶度较高的9株乳酸菌的自溶特性,发现大多数菌株的自溶度随环境温度和pH的升高而增大。
|
| 关 键 词： | 白酒 清香型 乳酸菌 分离鉴定 自溶度 |
Isolation and identification of lactic acid bacteria from fermented grain for light-Baijiu brewing and study of their autolysis characteristic |
| |
| LI Zhi-qi,SHI Ying,WANG Meng-meng,MAO Jian,ZHANG Xiu-hong.Isolation and identification of lactic acid bacteria from fermented grain for light-Baijiu brewing and study of their autolysis characteristic[J].Food and Machinery,2020(3):14-18. |
| |
| Authors: | LI Zhi-qi SHI Ying WANG Meng-meng MAO Jian ZHANG Xiu-hong |
| |
| Affiliation: | (College of Life Science,Shanxi Normal University,Linfen,Shanxi 041004,China;National Engineering Laboratory for Grain Fermentation Technology and Technology,Jiangnan University,Wuxi,Jiangsu 214000,China;College of Food Science,Shanxi Normal University,Linfen,Shanxi 041004,China) |
| |
| Abstract: | 47 isolates with obvious calcium dissolving circle were screened from fermented grains for light-Baijiu brewing by MRS calcium carbonate medium. Through physiological and biochemical characteristics and 16S rDNA sequences, it was found that the closed lactic acid bacteria strains were 20 strains Lactobacillus brevis, 16 strains L. plantarum, 7 strains L. buchneri, and 4 strains L. pentosus, respectively. By turbidimetric method, the autolysis of 47 strains of lactic acid bacteria was determined, and their autolysis ranged from 5.01%~29.27%. There was no correlation between the autosolubility and species, showing strains specificity. The autolysis characteristic of the 9 strains with high autolysis, MC30-2, LB27, YP15-1, SL25-1, SL33, MC46-2, YP49-1 and LB60, were analyzed. The results showed that the autolysis of most strains increased with the increase of environmental temperature and pH value. |
| |
| Keywords: | liquor fragrant lactic acid bacteria isolation and identification autolysis |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
