浓香型白酒窖泥中3株厌氧菌的分离鉴定及代谢产物分析  

Isolation and identification of three anaerobic bacteria strains in Luzhou-flavor liquor and metabolites analysis

作　　者：汪文鹏 王艳丽[2] 吴树坤[1] 刘梅[1] 邓杰[1] 李永博[1] 黄治国[1] 

机构地区：[1]四川理工学院,酿酒生物技术及应用四川省重点实验室,自贡643000 [2]安徽古井集团有限责任公司,技术质量中心,亳州236800

出　　处：《食品科技》2018年第2期15-20,共6页Food Science and Technology

基　　金：四川省科技厅重点研发项目(2016SZ0074); 四川省科技成果转化项目(2016CC0032); 固态发酵资源利用四川省重点实验室开放基金项目(2015GTY004); 固态酿造关键技术研究四川省院士(专家)工作站开放课题(GY2014-02)

摘　　要：在厌氧条件下,从窖泥中分离厌氧菌,通过菌落形态观察、革兰染色、芽孢染色、生化试验、磷脂脂肪酸分析、16S r DNA鉴定,并采用GC-MS分析其代谢产物,共筛选出3株细菌,即菌株SJ-1、SJ-2、SJ-3。经分析鉴定后得出:SJ-1为地衣芽孢杆菌(Bacillus licheniformis)、SJ-2为空气芽孢杆菌(Bacillus aerius)、SJ-3为丁酸梭菌亚种(Clostridium butyricum subsp.)。发酵产物分析结果表明,3株菌的主要产物如丁酸、正丁醇、乙酸、2,3-丁二醇等均为浓香型白酒微量成分中的骨架成分,其中菌株SJ-3表现较好,丁酸产量为202.56 mg/m L。表明这3株芽孢杆菌对浓香型白酒风味物质的产生起到了积极作用。In this experiment, anaerobic bacteria were isolated from pit mud under anaerobic condition, and the metabolites were analyzed by GC-MS and through colony morphology observation, Gram staining, spore staining, biochemical test, phospholipid fatty acid analysis and 16 S r DNA identification. Three strains of bacteria were screened, respectively named as SJ-1, SJ-2 and SJ-3. It was obtained from the analysis and identification that SJ-1 is Bacillus liciusiformis, SJ-2 is Bacillus aerius, and SJ-3 is Clostridium butyricum subsp. The results of the fermentation products showed that the main products of the three strains such as butyric acid, n-butanol, acetic acid, 2,3-butanediol that are the skeletal components in the micro components of Luzhou-flavor liquor, Strain SJ-3 had good performance, and its yield of butyric acid was 202.56 mg/m L, indicating that the three strains play a positive role in the production of flavor substances in the Luzhou-flavor liquor.

关 键 词：窖泥 厌氧功能菌 磷脂脂肪酸 16SrDNA 

分 类 号：TS261.1[轻工技术与工程—发酵工程]