酱香型大曲中一株产香芽孢杆菌的分离鉴定  

Isolation and Identification of a Jiangxiang-producing Bacillus Strain from Jiangxiang Daqu

作　　者：朱德文[1] 蒋英丽[2] 高鸿[1] 聂慧芳[1] 沈毅[2] 罗爱民[1] 

机构地区：[1]四川大学食品工程系,四川成都610065 [2]四川郎酒集团有限责任公司,四川古蔺618200

出　　处：《酿酒科技》2014年第6期39-41,46,共4页Liquor-Making Science & Technology

基　　金：四川省科技厅支撑计划2011GZ0020;酿酒生物技术及应用四川省重点实验室开放基金项目2012LF3010支持

摘　　要：以酱香型白酒高温大曲为材料,采用平板分离法初步筛选出11株芽孢杆菌;通过麸皮培养基在55℃条件下液态发酵,进一步筛选出1株产焦酱香的芽孢杆菌(MT6),并结合菌株生理生化和16S rRNA基因序列对该菌株进行鉴定。结果表明,MT6为解淀粉芽孢杆菌(Bacillus sp.)。该菌株可制成微生物强化菌剂,初步应用于高温型大曲酒的增香提质。11 Bacillus strains were isolated from Jiangxiang Daqu by plate method. Then liquid fermentation of all 11 strains was carried out in bran culture medium at 55 ℃, and a Jiangxiang-producing strain MT6 was further screened out. The strain MT6 was identified as Bacillus sp. through 16S rDNA gene phylogenetic analysis. And the strain could be used for the preparation of bioaugrnentation bacterial product to enhance the flavor and the quality of high-temperature Daqu.

关 键 词：酱香型大曲 芽孢杆菌 酱香 筛选鉴定 白酒 

分 类 号：TS262.33[轻工技术与工程—发酵工程]