两株链霉菌的鉴定与酿造主要应激条件耐受性研究  

Identification of 2 Streptococcus Strains and Their Tolerance of the Liquor-making Environment of Jiangxiang Baijiu(Liquor)

作　　者：张建敏[1,2] 黄永光[2,3] 周文美[1,2] 尤小龙[1,2] 赵辰路[1,2] 周纪廷 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州省轻工业科学研究所,贵州贵阳550007

出　　处：《酿酒科技》2014年第12期8-12,18,共6页Liquor-Making Science & Technology

基　　金：贵州省工业攻关项目(黔科合GZ字(2011)3015);贵州省科技厅重大专项(黔科合重大专项字[2012]601-5号)

摘　　要：放线菌作为酱香型白酒生产主要微生物之一,对酱香型白酒的风味有一定的影响,研究酱香型白酒生产过程中放线菌的种类和对窖池环境的适应性对于认识放线菌对酱香型白酒风味的具体影响方式有一定作用。以酱香型白酒生产过程中筛选获得的A2、A22为对象,对其进行多相分类鉴定,并考察其对窖池环境中p H值、乙醇、温度的耐受性。结果表明,A2菌株为灰色链霉菌(Streptomyces griseus),A22为白色链霉菌(Streptomyces albus),均能耐受p H值4.0及4%vol乙醇浓度。A2、A22两株链霉菌对酿造环境的适应能力较好,具有一定的研究价值。A ctinomyces is one of the main microbes in the production of Jiangxiang Baijiu（liquor） and it has certain effects on the taste and the fla- vor of Jiangxiang Baijiu （liquor）. The research on A ctinomyces varieties in the process of liquor production and its adaptability to pit environment is helpful for understanding the effects of Actinomyces on Jiangxiang Baijiu（liquor）. In this study, strans A2 and A22 screened from the production process of Jiangxiang Baijiu （liquor） were identified and their tolerance to pH value, alcohol content, and temperature in pit was investigated. The results indicated that, A2 was Streptomyces griseus, A22 was Steptomyces albus, and both of them could tolerate pH4.0 and 4 %vol alcohol con- centration. A2 and A22 had good adaptability to liquor-making environment. Accordingly, they were of high research values.

关 键 词：酱香型白酒 链霉菌 鉴定 耐受性 白酒 

分 类 号：TS262.33[轻工技术与工程—发酵工程]