酱香大曲中产中性蛋白酶嗜热细菌的筛选及鉴定  

Screening and Identification of Thermophilic Bacterial Strain in Jiangxiang Daqu

作　　者：肖蓓[1,2] 王晓丹[1,2,3] 班世栋 孔维兵[1,3] 邱树毅[1,2] 胡鹏刚[1,2] 

机构地区：[1]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]贵州大学生命科学学院,贵州贵阳550025

出　　处：《酿酒科技》2015年第2期50-53,共4页Liquor-Making Science & Technology

基　　金：企业横向课题"酿酒微生物分离纯化及功能微生物筛选"(700470002205);科技部科技支撑计划项目课题(2011BAC06B12)

摘　　要：通过对成品高温大曲进行嗜热细菌的分离培养,筛选出15株嗜热菌,并且对产中性蛋白酶活力进行测定,得到菌株FBKL1.016的中性蛋白酶活力最高,达到68.3 U/g,对其个体进行形态特征、生理生化试验及分子生物学鉴定,确定其为地衣芽孢杆菌。为进一步探索酱香酒产品风格提供了研究基础。In the experiments, 15 thermophilic bacterial strains were isolated from high-temperature Daqu. The activity of the produced neutral protease by those 15 strains were measured. And strain FBKL1.016 had the highest neutral protease activity （up to 68.3 U/g）. Based on the indi-vidual morphological characteristic, physiological and biochemical experiments and molecular identification, it was identified as Bacillus li-cheniformis. This study provided research base for further exploration of the styles of Jiangxiang Baijiu（liquor）.

关 键 词：微生物 酱香 嗜热功能细菌 筛选 鉴定 白酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]