浓香型白酒酒醅中乳酸菌分离及其对模拟固态发酵的影响  

Isolation of Lactate-producing Microbes From Fermented Grains of Luzhou-flavor Liquor and Their Effect on Simulative Solid-state Fermentation

作　　者：姚惟琦[1] 陈茂彬[1] 镇达[1] 郭艺山[1] 

机构地区：[1]发酵工程省部共建教育部重点实验室,湖北工业大学生物工程学院,湖北省食品发酵工程技术研究中心,湖北武汉430068

出　　处：《酿酒》2010年第3期37-41,共5页Liquor Making

基　　金：湖北省教育厅科学技术研究计划项目(B20091405)资助

摘　　要：从发酵酒醅中分离得到21株产乳酸菌株,其中16株为芽孢杆菌。利用梅里埃微生物鉴定仪鉴定,得到干燥棒杆菌(Corynebacterium xerosis)、耳葡萄球菌(Staphylococcus auricularis)、枯草芽孢杆菌(Bacillussubtilis)、巨大芽孢杆菌(Bacillus megaterium)、腊状芽孢杆菌(Bacillus cereus group)、浸麻芽孢杆菌(Paenibacillusmacerans)6种产乳酸菌。将6株产酸菌进行模拟固态发酵,结果显示所有乳酸菌都不同程度的抑制了己酸、己酸乙酯以及乳酸乙酯的产量,其中浸麻芽孢杆菌、巨大芽孢杆菌属的2株产乳酸菌严重抑制了乙醇和己酸乙酯的生成量,巨大芽孢杆菌的一株还严重抑制了己酸的产量。Samples were taken from the fermented grains,21 strains of lactate producer were separated.16 ones of them are Bacillus .Six of them were identified as Corynebacterium xerosis,Staphylococcus auricularis,Bacillus subtilis,Bacillus megaterium,Bacillus cereus group,Paenibacillus macerans,which were incorporated into the simulative solid-state fermentation.The result illustrated that all of the lactate producers restrain the caproic acid、ethyl caproate and Lactic acid ethyl ester in different extent.Among them 2 ones of Paenibacillus macerans and Bacillus megaterium reduced the level of ethanol、ethyl caproate seriously,especially one of the Bacillus megaterium restrain the productivity of the caproic acid seriously.

关 键 词：糟醅 乳酸菌 分离纯化 模拟发酵 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]