琼脂固定化窖泥己酸菌培养技术研究  

Study on the Technology of Immobilized Culture Caproic Acid Bacteria of Cellar mud Use Agar

作　　者：谢国排[1] 程伟[1] 孙露露[1] 薛锡佳[2] 吴宏萍[2] 吴丽华[2] 谢丽丽[2] 彭兵[1] XIE Guopai CHENG Wei SUN Lulu XUE XiJia WU Hongping WU Lihua Xie Lili PENG Bing(AnHui Golden Seed Winery Co., Ltd., FuYang 236023, China Analysis and Test Center, Anhui Golden Seed Group Co., Ltd., FuYang 236018, China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023 [2]安徽金种子集团有限公司检测中心,安徽阜阳236018

出　　处：《酿酒》2016年第6期74-77,共4页Liquor Making

基　　金：安徽省柔和型白酒酿造及质量安全工程技术研究中心资助项目

摘　　要：窖泥己酸菌又名梭状芽孢杆菌,属嫌气性微生物,作为窖泥主要功能菌之一,其与浓香型大曲酒中己酸、己酸乙酯等风味物质的生成密切相关。固定化微生物技术可以提高微生物细胞的浓度,并保持其较高的生物活性,实现反复利用等。本实验以琼脂作为固定化材料,将窖泥己酸菌种子进行包埋固定,将4%的琼脂溶液与己酸菌液1∶1混匀后制成琼脂己酸菌块,以2%的接种量进行接种,培养3天后每天取样对己酸产量进行分析,并考察连续培养过程中的菌种稳定性等。结果表明:琼脂固定化窖泥己酸菌扩大培养6天即可达到传统方法 10%接种量扩大培养7天的效果,菌种连续扩大培养6轮次仍然保持较高活性,说明琼脂固定化窖泥己酸菌细胞繁殖快、己酸产量高、产酸稳定性好、可连续发酵等。Cellar mud caproic acid bacteria also known as Clostridium genus, anaerobic microorganisms, as one of the main functional bacteria in cellar mud, related to the formation of caproic acid and ethyl caproate in Luzhou flavor Daqu liquor flavor closely. Immobilized microbial technology can increase the concentration of microbial cells, maintain a high biological activity, and achieve repeated use. This experiment using agar as immobilization material, the cellar mud caproic acid bacteria seeds were immobilized, 4% agar solution and caproic acid solution after mixing 1：1 agar block made of caproic acid bacteria, were inoculated with inoculated amount of 2%, after 3 days of culture to analysis the yield of caproic acid daily, and investigate the stability of strain in continuous cultivation. The results showed that the effect of expansion of training 6 days to reach the traditional method 10% inoculated 7 days, bacteria cultured for 6 rounds still maintained high activity, and the agar immobilized cell cellar mud caproic acid bacteria breeding fast, caproic acid high yield, good stability,acid production can achieve continuous fermentation.

关 键 词：固定化 己酸菌 窖泥功能菌 固定化培养 包埋剂 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]