放线菌对发酵过程产酱香功能菌的生物学特性研究  

Identification of Actinomycetes Strains Isolated from Fermented Grains of Jiangxiang Baijiu(Liquor) and Study on Their Biological Control Characteristics

作　　者：尤小龙[1] 黄蕴莉 黄永光[1,2] 周文美[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省轻工业科学研究所,贵州贵阳550007

出　　处：《酿酒科技》2015年第8期1-5,10,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);贵州科学院创新人才团队项目

摘　　要：从酱香型白酒酒醅中分离到的30株放线菌中复筛出2株具有生物活性的菌株A2、A22，对2株放线菌代谢产物的生物学活性进行了比较研究，考察了放线菌发酵时间对其代谢生物学活性产物的影响，并且对其生物学活性物质进行了初步提取与生物活性检测。结果表明，放线菌A22、A2均能代谢产生生物学活性物质，A22代谢产物相对A2抑菌活性更强，在30℃、120 r/min摇床培养30～36 h时，代谢产物抑菌效果最强，初步结果表明此代谢产物极可能为一种非蛋白类和非肽类抗生素。In this study, 30 Actinomycetes strains were isolated from fermented grains of Jiangxiang Baijiu（liquor）. Then 2 Actinomycetes strains with antibacterial activities named A2 and A22 were obtained through secondary screening, and the effects of fermenting time on their metabolites were investigated, besides, their antibacterial substances were preliminary extracted and detected. The results suggested that, both A22 and A2 had antimicrobial activities, the metabolites of A22 had higher antibacterial activity, and its antibacterial activity was the strongest after 30～36 h shake cultivation at 30℃at the speed of 120 r/min. Its metabolites might be non-protein and non-peptide antibiotics.

关 键 词：微生物 酱香型白酒 放线菌 抑菌活性 白酒 

分 类 号：TS262.33[轻工技术与工程—发酵工程]