酱香大曲中3株放线菌的分离筛选及挥发性成分分析  

Isolation, screening and aroma component analysis of 3 strains of actinomycetes from Moutai-flavor Daqu

作　　者：罗小叶 王晓丹[1,2] 邱树毅 LUO Xiaoye;WANG Xiaodan;QIU Shuyi(School of Liquor-Making and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [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550025

出　　处：《中国酿造》2018年第8期62-67,共6页China Brewing

基　　金：贵州省星火计划项目(黔科合成转字[2015]5337号);中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2017JJ001)

摘　　要：为探究酱香大曲中放线菌的种类及功能,建立了一种有效的放线菌分离筛选方法,并通过此方法在28℃培养条件下,从茅台大曲中分离出了3株放线菌,对其进行形态学特征、生理生化实验及分子生物学鉴定,并对菌株的产酶、产香特性进行了研究。结果表明,FBKL4.001、FBKL4.002鉴定为可可链霉菌(Streptomyces cacaoi)、FBKL4.003鉴定为沙阿霉素链霉菌(Streptomyces zaomyceticus),3株菌产果胶酶能力较为突出,分别为299.66 U/g、216.52 U/g、294.86 U/g,其固态发酵挥发性成分以酯类物质为主,分别占62.80%、59.23%、46.77%,且均能产生吡嗪类物质。In order to explore the species and functions of actinomycetes in Moutai-flavor Daqu,an effective method for the isolation and screening of actinomycetes was established.In this study,3 strains of actinomycetes were screened from Moutai-flavor Daqu at 28℃,and the strains were characterized by colonial morphology,physiological and biochemical experiments and molecular biology.Meanwhile,the enzyme and flavor properties of the strains were also researched.The results showed that strain FBKL4.001 and FBKL4.002 were identified as Streptomyces cacaoi,FBKL4.003 was identified as Streptomyces zaomyceticus,the pectinase-producing ability of the 3 strains was outstanding and the pectinase activities were 299.66 U/g,216.52 U/g,294.86 U/g,respectively.The volatile components of the solid-state fermentation products of 3 strains were mainly esters,which accounted for 62.80%,59.23%,46.77%,respectively.3 strains can all produce pyrazine components.

关 键 词：茅台大曲 放线菌 分离筛选 鉴定 酶活力 挥发性成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]