优良菌株组合发酵对醋醅中川芎嗪及其前体合成的影响

该研究监测山西老陈醋醋酸发酵和熏醅过程中川芎嗪及其前体物质的变化，并对高产乙偶姻及川芎嗪菌株进行筛选及共培养，优选高产菌株组合，在醋醅模拟培养基中添加优良菌株组合联合底物及前体物质，考察其对乙偶姻和川芎嗪生成的影响。结果表明，丙酮酸、2,3-丁二醇和乙偶姻在醋酸发酵阶段呈现上升趋势，在熏醅阶段，2,3-丁二醇和乙偶姻呈下降趋势，丙酮酸含量变化不大；川芎嗪则主要在熏醅阶段生成，从熏醅第2天的6.78 μg/g急剧上升到熏醅第5天的43.52 μg/g。在醋醅模拟培养基中添加莫海威芽孢杆菌（Bacillus mojavensis）B15+甲基营养型芽孢杆菌（Bacillus methylotrophicus）B6+丙酮酸组合，川芎嗪生成量最高，达到15.76 μg/g，比对照组提高132.79%。

Effects of fermentation with excellent strains combination on synthesis of ligustrazine and its precursor in Cupei

The changes of ligustrazine and its precursors were monitored during acetic acid fermentation and fumigation of Shanxi aged vinegar. High acetoin and ligustrazine yield strains were screened and co-cultivated, and the combination of high yield strains was optimized. The combination of excellent strains with substrates and precursors were added to Cupei simulation medium, and the effects on the production of acetoin and ligustrazine were investigated. The results showed that pyruvic acid, 2,3-butanediol and acetoin showed an increasing trend in the acetic acid fermentation stage. In the fumigation stage, 2,3-butanediol and acetoin showed a decreasing trend, while pyruvic acid content didn't change much. The ligustrazine was mainly produced in the fumigation stage, which increased sharply from 6.78 μg/g in the 2nd day of the fumigation to 43.52 μg/g in the 5th day of the fumigation. When the combination of Bacillus mojavensis B15 + Bacillus methylotrophicus B6 + pyruvate was added to Cupei simulation medium, the ligustrazine yield was the highest, reaching 15.76 μg/g, which was 132.79% higher than that in the control group.