白酒发酵窖泥中一株产氢细菌的分离及其代谢特性分析  

Isolation of a H2-producing Bacterial Strain and Study on Its Fermenting Characteristics

作　　者：黄丹[1] 刘超兰[1] 张文学[1,2] 邓宇 赖登燡[4] 范鏖[4] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学锦江学院白酒学院,四川眉山620860 [3]农业部沼气科学研究所,四川成都610041 [4]四川水井坊股份有限公司,四川成都610036

出　　处：《酿酒科技》2013年第12期21-24,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助项目(31071585)

摘　　要：利用Hungate严格厌氧技术从窖齡为20年的老熟窖泥中分离到1株菌株S11-18-8。通过16S rRNA序列比对,其与NCBI中的Clostridium mesophilum strain SW408(NR_044386)的同源性最高,高达99%。研究了该菌株在乳酸钠培养基、葡萄糖培养基、黄水培养基和葡萄糖-糟醅浸提液培养基等不同发酵条件下的发酵特性。结果表明,该菌株在各发酵条件下均能够产生H2、乙酸和丁酸。在黄水培养基中细菌S11-18-8不仅能够发酵代谢产生丁酸和乙酸等有机酸,还能起到很好的"降乳"作用。在葡萄糖糟醅培养基中主要也是代谢产生乙酸和丁酸,同时起到"增己"的作用。因此,推测该菌株在白酒发酵过程有着重要作用。A H2-producing, anaerobic bacterial strain S 11-18-8 was isolated from aged pit mud （pit age of 20 years） by Hungate anaerobic technol- ogy. Phylogenetic analysis based on 16S rRNA gene sequencing identified strain S11-18-8 as a species of Clostridium with 99.0 % 16S rRNA gene sequence similarity with Clostridium mesophilum strain SW408 （NR 044386）. In this study, the fermenting characteristics of S11-18-8 in sodium lactate medium, glucose medium, yellow water medium and glucose-fermented grain leach liquor medium were investigated. The results showed that strain S11-18-8 could produce H2,acetic acid and butyric acid in all medium, besides, S11-18-8 could reduce lactic acid significantly in yellow water medium and increase hexanoic acid in glucose-fermented grain leach liquor medium. Accordingly, it was believed that such strain played important roles in liquor fermentation.

关 键 词：产氢细菌 分离 代谢特性分析 

分 类 号：TS262.3[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]