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刊物期号: 201805

浓香型大曲中1株高发酵力芽孢杆菌的筛选和鉴定(17)

作者: 杨 斌,周 健,明红梅

地址:四川理工学院生物工程学院,四川 自贡 邮编:643000
摘要 通过研究浓香型大曲不同制曲阶段的菌种资源,以丰富白酒酿造的微生物资源库。采用平板初筛、固态发酵复筛,从不同制曲阶段筛选高发酵力芽孢杆菌,并进行16S rDNA鉴定。对优选菌株固态发酵产物采用HS-SPME-GC-MS方法初步探寻芽孢杆菌和风味物质之间的相关性。结果表明,编号X13菌株的发酵力为0.49 g/0.5 g·72 h,达到了传统大曲发酵力的优良等级,并鉴定其为贝莱斯芽孢杆菌(Bacillus velezensis);X13菌株固态发酵能产生17种挥发性风味物质,包括吡嗪类物质、酚类物质、醇类物质、醛类物质和酯类物质等,可初步确定为大曲功能菌株。
关键词 浓香型大曲; 高发酵力; 芽孢杆菌; HS-SPME-GC-MS; 16S rDNA
中图分类号: TS262.3;TS261.1 文献标识码: A 文章编号: 1001-9286(2018)05-0017-06

英文标题: Screening & Identification of a Bacillus Strain with High Fermenting Power in Nongxiang Daqu

英文作者: YANG Bin, ZHOU Jian and MING Hongmei

英文地址: College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China

英文摘要 The exploration on bacteria species resource in different Daqu-making stages could enrich liquor-making microbes resource bank. In the experiment, plate preliminary screening and solid fermentation secondary screening were adopted to screen Bacillus strains with high fermenting power in different Daqu-making stage. Afterwards, 16S rDNA identification was performed. And the correlativity between Bacillus stains and flavoring substances was investigated through HS-SPME-GC-MS analysis of the fermenting product of the screened strains. The results showed that, the fermenting power of X13 strain was as high as 0.49 g/0.5 g·72 h, which was in accord with quality level of traditional Daqu fermenting power, and it was identified as Bacillus velezensis. The solid-state fermentation of X13 strain could produce 17 kinds of volatile flavoring substances including pyrazines, phenolics, alcohols, aldehydes and esters etc. X13 strain was a Daqu functional strain.
英文关键词 Nongxiang Daqu; high fermenting power; Bacillus; HS-SPME-GC-MS; 16S rDNA
      

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