偏高温大曲发酵过程中B.licheniformis和B.subtilis动态变化和生产特性  

Dynamic Change and Production Characteristics of B. licheniformis and B. subtilis during Fermentation of High-temperature Daqu

作　　者：周瑞平[1,2] 王涛[3] 陈云宗 江东材 唐代云 刘超[1,2] 朱和琴[1,2] 周荣清[4] 

机构地区：[1]四川省宜宾市叙府酒业股份有限公司技术中心,四川宜宾644000 [2]宜宾市酿酒微生物应用工程技术研究中心,四川宜宾644000 [3]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000 [4]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品科学》2013年第19期237-240,共4页Food Science

基　　金：四川省科技厅科技支撑计划项目(2010SZ0229);四川省经信委重大产业创新专项(2011YB00275);2011宜宾市科技自主创新专项(2011ZGY010);宜宾市科技创新专项(2011ZGY009);宜宾市引进高层次人才项目(2011YG02)

摘　　要：对偏高温大曲发酵过程中Bacillus licheniformis和Bacillus subtilis主要酶活及对部分理化因子耐受性进行分析。31株供试菌中,能够在65℃、体积分数7%乙醇和3.8mmol/mL酸度条件下生长的菌株分别为77.4%、83.9%、71.0%;能够产淀粉酶、脂肪酶、蛋白质酶的菌株分别占87.1%、96.8%、90.3%,其中高产菌株分别占48.4%、35.5%、38.7%;所有菌株在生理生化特征、耐受性和产酶能力上均不完全相同,表明该2个种的菌株在偏高大曲发酵过程中呈现种间多态性和生长代谢的复杂性。In the fermentation process of slightly high temperature Daqu, the key enzyme activities of 31 strains belonging to Bacillus licheniformis and Bacillus subtilis and their tolerance to several physical and chemical factors were analyzed. Of these strains, 77.4% could grow at 65 ℃, 83.9% in 7% ethanol and 71.0% at acidity of 3.8 mmol/mL, respectively. In addition, 87.1%, 96.8% and 90.3% of them were capable of producing amylase, lipase and protease, respectively, and the proportions of high-yield strains were 48.4%, 35.5% and 38.7%, respectively. All 31 strains totally differed in physiological and biochemical characteristics, tolerance and enzyme-producing ability, showing intraspecific diversity and metabolic complexity of both Bacillus species during the initial fermentation process.

关 键 词：偏高温大曲 BACILLUS LICHENIFORMIS BACILLUS SUBTILIS 生产特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]