茅台地区酱香型酒糟中高温放线菌的分离鉴定  

Isolation and identification of thermoactinomycete from Moutai-flavor vinasse in Moutai region

作　　者：白成松 陈莉[1] 卢红梅[2] 周莲[2] 任勰柯 

机构地区：[1]贵州大学食品与酿酒工程学院,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

出　　处：《食品工业科技》2017年第8期199-202,共4页Science and Technology of Food Industry

基　　金：贵州省科技合作计划项目(黔科合LH字[2016]7453号);贵州大学研究生创新基金(2016055)

摘　　要：从茅台地区酱香型酒糟中筛选出耐高温菌株,编号为DF。对其进行个体形态观察、菌落形态观察、16S r DNA基因序列分析以及其对淀粉、纤维素、蛋白质等的降解能力的研究,结果表明,菌株DF菌落干燥紧实、基内暗黄色、表面白色粉状、不透明,生长温度范围为35~60℃,最适生长温度为55℃,通过16S r DNA基因序列分析以及系统发育树分析,可以初步鉴定菌株DF为产色高温单孢菌(Thermomonospora chromogena)。该菌株对淀粉、纤维素、蛋白质有一定的降解能力,可以用作降解酒糟的菌剂。High temperature resistant strains were isolated from Moutai- flavor vinasse, numbered as DF. The individual morphology and colony morphology were observed, and the 16S rDNA gene was sequenced, and starch, cellulose and protein degradation ability of high temperature resistant strains were studied.The results showed that colony of the strain DF was dry and tight, and the inside of the medium was dark yellow, and the surface had a white and opaque powder. The growth temperature ranged from 35 to 60 ℃.The optimum growth temperature was 55 ℃.The strain DF was identified preliminarily as Thermomonospora chromogena by 16S rDNA gene sequences analysis and phylogenetic tree analysis. The strain had some degradation ability of starch, cellulose and protein.It could be used as bacteria agent of lees degradation.

关 键 词：酱香型酒糟 高温放线菌 分离鉴定 16S RDNA 

分 类 号：TS262.3[轻工技术与工程—发酵工程]