浓香型白酒酿造过程中一株产阿魏酸酯酶菌株的筛选和鉴定

本研究分别从浓香型白酒的大曲、窖泥和糟醅中筛选出一株产阿魏酸酯酶的细菌，并对其生理生化特性进行了研究。通过平板划线对目的菌株进行了分离纯化，再根据形态特征和16S rRNA同源序列分析对分离菌株进行鉴定。结果表明，所分离筛选的产阿魏酸酯酶的菌株为考氏科萨克氏菌（Kosakonia cowani），产阿魏酸酶活为25.85 U/L。生物学特性为:菌株在16 h时生物量达到最大，最适生长温度为32℃，最适生长培养基初始pH为5，在NaCl浓度1%~9%、酒精浓度1%~4%范围内可以正常生长。

Screening,Identification and Biological Characteristics of Ferulic Acid Esterase Strain in Luzhou-flavor Liquor Brewing Process

In this study,a ferulic esterase producing bacterium was selected from Daqu,pit mud and distilled grains of Luzhou-flavor liquor,and its physiological and biochemical characteristics were studied.The target strains were isolated and purified by plate lineation,and then the isolated strains were identified according to morphological characteristics and homologous sequence analysis of 16S rRNA.The results showed that Kosakonia cowani was the strain which produced ferulic acid esterase,and the ferulic acid esterase activity was 25.85 U/L.The biological characteristics of this strain were as follows:The biomass of the strain reached its maximum at 16 h,the optimal growth temperature was 32℃,the initial pH of the optimal growth medium was 5.The strain could grow normally in the range of 1%~9%NaCl and 1%~4%alcohol.