酱香型酒醅产香芽孢杆菌的分离鉴定及其代谢产物分析-现代食品科技.PDFVIP

现代食品科技 Modern Food Science and Technology 2017, Vol.33, No.4 酱香型酒醅产香芽孢杆菌的分离鉴定及其 代谢产物分析 钟姝霞，邓杰，汪文鹏，李永博，卫春会，黄治国 （四川理工学院生物工程学院，酿酒生物技术及应用四川省重点实验室，四川自贡 643000） 摘要：本文研究了酱香型酒醅中的产香芽孢杆菌及其优势代谢产物。通过平板分离法从酱香型酒醅中筛选出 5 株芽孢杆菌，采 用PLFA 技术对其鉴定，分别为：蜡样芽孢杆菌（Bacillus ereus ）、泛酸枝芽孢杆菌（Virgibacillus pantothenticus ）、巨大芽孢杆菌（Bacillus megaterium ）、枯草芽孢杆菌（Bacillus subtilis ）和地衣芽孢杆菌（Bacillus licheniformis ）；革兰氏染色试验结果说明：这五类菌株均为 革兰氏阳性菌；生化分析发现：枯草芽孢杆菌产淀粉酶能力最强，巨大芽孢杆菌蛋白质水解能力最强；以高粱粉为底物进行固态发酵， 采用 GC-MS 分析技术对发酵代谢产物进行分析表明：菌株的优势产物主要为 3-羟基-2-丁酮，另外还有少量的2,3-丁二醇和酯类等芳 香物质。蜡样芽孢杆菌、泛酸枝芽孢杆菌、巨大芽孢杆菌、枯草芽孢杆菌和地衣芽孢杆菌这五类菌株是酱香型白酒主要的产香功能菌。 关键词：酱香型酒醅；芽孢杆菌；PLFA 技术；优势产物 文章篇号：1673-9078(2017)4-89-95 DOI: 10.13982/j.mfst.1673-9078.2017.4.014 Isolation, Identification, and Metabolite Analysis of Aroma-producing Bacillus spp. from Maotai-flavor Fermented Grains ZHONG Shu-xia, DENG Jie, WANG Wen-peng, LI Yong-bo, WEI Chun-hui, HUANG Zhi-guo (Sichuan University of Science Engineering, Liquor Making Bio-Technology Application of Key Laboratory of Sichuan Province, Zigong 643000, China) Abstrate: Aroma-producing Bacillus spp. and their major metabolites from Maotai-flavor fermented grains were investigated in this study. Five Bacillus strains were isolated from Maotai-flavor fermented grains using the plate dilution method. Phospholipid fatty acid (PLFA) analysis was adopted to identify the strains, which were Bacillus cereus, Virgibacillus pantothenticus, Bacillus megaterium, Bacillus subtilis, and Bacillus licheniformis. Gram staining revealed that the strains were all gram-positive bacteria. Biochemical analysis indicated that Bacillus cer