大曲酒糖化阶段一株优势细菌分离鉴定  

Isolation and identification of dominant bacteria in saccharification phase of Daqu liquor production

作　　者：张中义[1] 畅晓霞[1] 王琦[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《中国酿造》2009年第7期47-49,共3页China Brewing

摘　　要：大曲酒发酵过程中,淀粉质为主要原料,在曲粉、窖泥和环境微生物的作用下水解为葡萄糖等可发酵性糖,同时在糖化的过程中,这些可发酵性糖在酵母菌和其他一些微生物的发酵作用下转化成乙醇。实验模拟发酵体系,通过监测糖化酶变化,结合微生物分离技术,优选出糖化阶段的优势细菌。经分子鉴定为地衣芽孢杆菌。地衣芽孢杆菌来源广泛,通过环境诱导可产生耐高温淀粉酶,利于酿造生产。The starch is hydrolyzed into dextrose and then is transformed into ethanol by different microbes in Dauq liquor fermentation. In this study, the dominant bacteria were isolated from the stimulated fermentation system through assaying the changes of sugar and combining with microorgan- ism isolation technology. The bacteria was identified as Bacillus licheniformis through molecular technology.

关 键 词：淀粉酶 糖化酶 大曲 

分 类 号：Q93-33[生物学—微生物学]