晒醋中功能芽孢杆菌的筛选  

Screening of Functional Bacillus Strains from Sun Vinegar

作　　者：赵长青[1] 郑丽丹[1,2] 陈菲菲[1] 张毅[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川省川南晒制麸醋生物酿造技术工程实验室,四川自贡643000

出　　处：《中国调味品》2017年第7期67-71,共5页China Condiment

基　　金：固态发酵资源利用四川省重点实验室项目(2015GTJ003);四川省经济和信息化委员四川省重点技术创新项目计划(2015LZ00264);固态酿造关键技术研究四川省院士(专家)工作站(GY2015-02)

摘　　要：在晒醋中含有大量的功能保健因子,因此,从醋醅中筛选出能提升晒醋功能保健因子形成的芽孢杆菌具有重要意义。实验先从晒醋醋醅中初筛出芽孢杆菌,以总黄酮和总酚为功能因子指标,对初筛的菌株进行复筛。随后,将复筛出的一株菌株进行菌落特征观察,对其进行生理生化实验,并进行DNA序列测序,最终确定菌株所属种类。结果表明:本实验共筛出57株芽孢杆菌,其中菌株YB-49在发酵液中产总黄酮和总酚含量较高,分别为154.6,52.8μg/mL,被选为目的菌株。DNA鉴定结果表明:菌株YB-49与Bacillus cereus ATCC 14579序列相似度最高,结合菌株YB-49的菌落特征、生理生化特征结果,可将YB-49鉴定为蜡质芽孢杆菌(B.cereus)。将该类芽孢杆菌进行进一步研究,可应用于晒醋传统酿造工艺。As there are a lot of functional healthy factors in sun vinegar, it is significant to select Bacillus which can enhance the forming of functional factors in sun vinegar. In this experiment, Bacillus strains are preliminarily separated from vinegar grains and the separated strains are secondarily screened with total phenols and ketones as the function factors. And then, it is observed for the characteristics of the colonies. In addition, its physiological and biochemical characteristics are detected. Finally,the DNA sequence is sequenced which ultimately determines the kind of the strain. The results show that 57 Bacillus strains are preliminarily separated in total. Among them, the strain YB-49 is selected as the target strain with the total phenols content of 52.8 btg/mL and the total ketones content of 154.6 /~g/mL, which are obviously higher. DNA identification shows that the similarity of the strain YB-49 and B. cereus ATCC 14579 is the highest. Compared to the results of the colony characteristics, bacterial morphology, physiological and biochemical characteristics, the Y13-49 is identified as B. cereus. The isolated B. cereus could be further studied and used to the traditional brewing technology of vinegar.

关 键 词：晒醋 芽孢杆菌 总黄酮 总酚 筛选 

分 类 号：TS264.22[轻工技术与工程—发酵工程]