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刊物期号: 201711

丁酸梭菌的分离、鉴定与基本特性研究(31)

作者: 樊晓璐1,张苇莉1,吴幼茹1,邹 毅2,李 楠1

地址:1.广西大学生命科学与技术学院,广西 南宁 530004; 2.广西大学糖业工程研究中心,广西 南宁 530004
摘要 通过厌氧培养法从朗姆酒发酵过程添加的丹多液中分离得到9株纯菌株,经过生理生化实验和16S rDNA序列分析鉴定出1株丁酸梭菌Y-1。研究了Y-1的基本生长特性和安全性,结果表明,其具有较强的耐酸和耐酒精以及产酸能力,发现菌株在梭菌增殖培养液中最适生长温度为37 ℃,最适生长pH值为7.0,菌株对于酒精的最高耐受能力为9 %vol,耐酸能力最低pH值为4.0。丁酸梭菌作为功能微生物在朗姆酒发酵过程中对香气及风味物质的形成具有重要作用。
关键词 朗姆酒; 丹多液; 丁酸梭菌; 分离; 鉴定
中图分类号: TS262.28;TS261.4;TS261.1 文献标识码: A 文章编号: 1001-9286(2017)11-0031-07

英文标题: Isolation and Identification of Clostridium butyricum and Study of Its Basic Characteristics

英文作者: FAN Xiaolu1, ZHANG Weili1, WU Youru1, ZOU Yi2 and LI Nan1

英文地址: 1.College of Life Science and Technology, Guangxi University, Nanning, Guangxi 530004; 2. Sugar Industry Engineering Research Center, Guangxi University, Nanning, Guangxi 530004, China

英文摘要 9 pure strains were isolated from dunder liquid (added during rum fermentation process) through anaerobic incubation. One of the strains was named Y-1 and it was identified as Clostridium butyricum after physiological and biochemical experiments and 16S rDNA sequence analysis. The basic growth characteristics of Y-1 as well as its security were studied. The results demonstrated its strong tolerance to acid and alcohol, and its great capacity of producing acids. The optimum temperature for its growth was 37 ℃, the best growth pH was 7.0, and its fullest tolerance to alcohol was 9 %vol and to acid was pH 4.0. Besides, it played an important role in the process of rum fermentation as the functional microorganism for the formation of fragrance and taste.
英文关键词 rum; dunder; Clostridium butyricum; isolation; identification
      

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