传统麸醋醋醅中一株芽孢杆菌的筛选和鉴定  

Screening and Identification of a Bacillus Strain from Vinegar Grains

作　　者：黄思敏[1] 刘军[1] 朱文优[2] 韩志双[1] 原海兵[1] 郇阿梅[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]宜宾学院发酵资源与应用四川高校重点实验室,四川宜宾644000

出　　处：《中国调味品》2013年第5期18-22,共5页China Condiment

基　　金：宜宾学院发酵资源与应用四川省高校重点实验室资助项目(2010KFZ002)

摘　　要：实验从四川麸醋醋醅中初筛分离得到35株芽孢菌,以产生淀粉酶、蛋白酶、纤维素酶和总酮、总酚作为标准,筛选得到一株菌株,该菌株纤维素酶透明圈小,淀粉酶、蛋白酶透明圈大;产酚含量达同比较高水平,约49.7μg/mL;产酮含量达同比较高水平,约218.1μg/mL。经菌落特征观察和镜检、生理生化检验和Biolog微生物自动鉴定系统对这一株菌种进行鉴定,编号为32菌种被鉴定为解淀粉芽孢杆菌(Bacillus amyloliquefaciens B)。in Colleges and Universities of Sichuan, Yibin University, Yibin 644000, China） Abstract, Thirty-five strains of Bacilli are separated successfully from vinegar grains of Sichuan bran vinegar. There are two screening criterion to separate strains, which produce amylase, protease, cellulose and the total ketones and the total phenolics. Get a strain which the total phenolics content is 49.7 μg/mL and the total ketones content is 218.1 μg/mL. After colony characteristics observation, microscopic examination, physiological and biochemical test, using Biolog microbes automated identification system to identify the strain, the result shows that number 32 bacteria is Bacillus amyloliquefaciens B.

关 键 词：醋醅 筛选 菌株 Biolog鉴定系统 

分 类 号：TS264.22[轻工技术与工程—发酵工程]