芝麻香型白酒酿造过程中乳酸菌分离及其碳源利用特征  

Isolation of lactic acid bacteria and their characteristic of carbon utilization during the liquor-making process of Chinese roasted sesame-like flavor liquor

作　　者：杜海 邢敏钰 徐岩 DU Hai;XING Min-yu;XU Yan(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Center for Brewing Science and Enzyme Technology, Wuxi 214122, China)

机构地区：[1]江南大学酿酒科学与酶技术中心,工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2018年第1期13-18,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31501469,31530055);江苏省自然科学基金项目(BK20150143);中央高校基本科研基金(JUSRPll537);中国白酒“3C”计划

摘　　要：通过可培养的手段,从芝麻香型白酒酒醅中分离筛选出32株乳酸菌,共计7种,其中Pediococcus pentosaceus和Pediococcu sacidilactici的菌株数量较多。其次是Lactobacillus acetotolerans、Lactobacillus paracasei、Lactobacillus fermentum等。这些可培养乳酸菌普遍能够利用葡萄糖,但对糊精等其他物质的利用能力差异比较大。相较于Pediococcus,Lactobacillus对糊精的利用能力较好。Lactobacillus良好的糊精利用能力,为其在窖池发酵中后期葡萄糖较少的情况下仍能大量生长提供了保障。During liquor fermentation process of Chinese roasted sesame-like flavor liquor, lactic acid bacteria are of great importance to liquor quality. Thirty-two strains of lactic acid bacteria were isolated from fermented grains, which classified to 7 species. Most of strains belonged to Pediococcus pentosaceus and Pediococcus acidilactici. Several species, including Lactobacillus acetotolerans, Lactobacillus paracasei, LactobaciUus fermentum, were also isolated. Most cultivable lactic acid bacteria had a better ability to use glucose, but there were differences in dextrin and other substances utilization. Lactobacillus had a better ability to utilize dextrin than Pediococcus. The dextrin utilization capacity of Lactobacillus was helpful for their growth in the later stage of pit - fermentation.

关 键 词：芝麻香型白酒 乳酸菌 多样性 可培养 碳源代谢特征 

分 类 号：TS262.3[轻工技术与工程—发酵工程]