茅台地区酱香型酒糟中高温细菌的分离鉴定  

Isolation and identification of thermophilic bacterium from Moutai-flavor vinasse in Moutai region

作　　者：周莲[1,2] 陈莉[3,2] 卢红梅[3,2] 莫柳勤 徐硕[3,2] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003 [2]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550003 [3]贵州大学食品与酿酒工程学院,贵州贵阳550003

出　　处：《中国酿造》2016年第3期61-65,共5页China Brewing

基　　金：产学研合作项目(HX2014002)

摘　　要：从茅台地区酱香型酒糟中分离筛选出耐高温菌株DX和XX，检测其生理生化特征，并进行16SrDNA序列分析。结果表明，菌株DX和XX是革兰氏阳性菌，有芽孢和荚膜，生长温度范围分别为35-60℃和35～55℃，最适生长温度为45℃，繁殖能力非常强，并且对淀粉、纤维素、蛋白质和油脂有着较强的分解能力；经16SrDNA序列分析以及系统发育树分析可以初步鉴定菌株DX是地衣芽孢杆菌（Bacillus licheniformis），菌株XX是空气芽孢杆菌（Bacillus aerius）。The thermophilic bacteria strains DX and XX were isolated and screened from Moutai-flavor vinasse in Moutai region. The physiologi- cal-biochemical characteristics of strains were detected and 16S rDNA sequence was analyzed. The results showed that the strains DX and XX were gram-positive bacterium, and had spore and capsule. The strains growth temperature ranges were 35-60 ℃ and 35-55 ℃, respectively. The optimum growth temperature was 45 ℃. The strains had a strong growth ability and strong ability of decomposition on starch, cellulose, protein and fats. By the 16S rDNA sequence and phylogenetic tree analysis, the strains DX and XX could be identified preliminarily as Bacillus licheniformis and Bacillus aerius, respectively.

关 键 词：酱香型酒糟 高温菌 分离鉴定 16S RDNA 

分 类 号：Q93[生物学—微生物学]