高温大曲中两株产酱香菌的分离鉴定  

Isolation and Identification of Two Bacterial Strains from High-Temperature Daqu

作　　者：鲁珍[1] 有小娟[1] 李恩中[1] 彭康康[1] 张建设 

机构地区：[1]黄淮学院生物工程系,河南驻马店463000 [2]河南豫坡酒业有限责任公司,463900

出　　处：《河南科学》2016年第5期683-686,共4页Henan Science

基　　金：国家青年自然科学基金项目(51503074);2015年河南省重点科技攻关项目(152102210025)

摘　　要：为提高酱香型白酒风味,以高温大曲为原料,采用高温培养法和麸皮固体培养基固态发酵筛选出20株芽孢杆菌.通过对各菌株产香实验筛选出2株产酱香的芽孢杆菌(GX07和GX08),并结合菌株生理生化和16S rDNA基因序列对两株菌株进行鉴定.结果表明,GX07为解淀粉芽孢杆菌(Bacillus amyloliquefaciens),GX08为枯草芽孢杆菌(Bacillus subtilis).The 20 Bacillus strains were isolated from high-temperature Daqu with the method of high-temperaturetreatment and solid- substrate fermentation with wheat bran. According to imitating the winery solid statefermentation in the laboratory,to analysis the influence from superior strain to liquor initially,two Bacillus strainswere identified as Jiangxiang-producing functional strain. They were further identified as Bacillus amyloliquefaciens and Bacillus subtilis through physiological and biochemical test and molecular biology identification.

关 键 词：高温大曲 酱香 筛选鉴定 芽孢杆菌 

分 类 号：Q93-3[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]