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| 乳酸利用菌的筛选、应用及鉴定 | |
| 引用本文： | 杨望军,曹健,王德良,韩兴林,王旭亮. 乳酸利用菌的筛选、应用及鉴定[J]. 中国酿造, 2012, 31(3): 120-123 |
| 作者姓名： | 杨望军 曹健 王德良 韩兴林 王旭亮 |
| 作者单位： | 1. 河南工业大学,河南郑州,450001 2. 河南工业大学,河南郑州450001;中原工学院,河南郑州450007 3. 中国食品发酵工业研究院,北京,100027 |
| 摘 要： | 以大曲和酒醅为筛选源,采用Lu-Ye选择性培养基进行筛选。通过平板初筛、静置发酵、模拟白酒工艺发酵,筛选出2株降乳酸能力较强的菌株,其在液体静置发酵和模拟发酵情况下,降乳率分别为87.58%,25.97%和98.51%,38.54%。同时采用16S rRNA序列测定和生理生化测定,初步鉴定为解淀粉芽孢杆菌和枯草芽孢杆菌。 |
| 关 键 词： | 乳酸利用菌 筛选 应用 鉴定 白酒 |
Isolation, application and identification of the lactate-utilizing bacteria |
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| YANG Wangjun , CAO Jian , WANG Deliang , HAN Xinglin , WANG Xuliang. Isolation, application and identification of the lactate-utilizing bacteria[J]. China Brewing, 2012, 31(3): 120-123 | |
| Authors: | YANG Wangjun CAO Jian WANG Deliang HAN Xinglin WANG Xuliang |
| Affiliation: | 1.Henan University of Technology,Zhengzhou 450001,China;2.China National Research Institute of Food ＆ Fermentation Industries, Beijing 100027,China;3.Zhongyuan University of Technology,Zhengzhou 450007,China) |
| Abstract: | Using Daqu and fermented grains as screening source,lactate-utilizing bacteria were screened by Lu-Ye-selective medium.Through the flat screening,static fermentation,and simulated wine fermentation,two strains had high reducing lactic acid abilities were selected.And the lactic acid reducing rates were 87.58%,25.97% and 98.51%,38.54% respectively for two strains under liquid fermentation and simulated wine fermentation.While using 16S rRNA sequencing and physiological and biochemical analysis,the strains were identified as Bacillus amyloliquefaciens and Bacillus subtilis. |
| Keywords: | lactate-utilizing bacteria screening application identification liquor |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |