酿造环境中细菌的筛选及代谢产物研究  

Isolation of Environmental Microorganisms in Yanghe Distillery and Research on their Metabolites

作　　者：张龙云[1] 蒲春[1] 高涛 ZHANG Longyun;PU Chun;GAO Tao(Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

机构地区：[1]江苏洋河酒厂股份有限公司

出　　处：《酿酒科技》2019年第12期113-118,共6页Liquor-Making Science & Technology

摘　　要：研究酿造环境中细菌组成,并进一步筛选出10株产风味物质明显的细菌,通过菌种形态特征、生理生化鉴定、16s rDNA测序分析,1#菌株为枯草芽孢杆菌(Bacillus subtilis);2#、5#、6#、8#、9#菌株为凝结芽孢杆菌(Bacillus coagulans);3#菌株为地衣芽孢杆菌(Bacillus licheniformis);4#菌株为多粘类芽孢杆菌(Bacillus polymyxa);7#、10#菌株为环状芽孢杆菌(Bacillus circulans)。分析这10株细菌的固态培养代谢产物,能够产生多种芝麻香典型呈味物质。The community structure of environmental microorganisms in Yanghe Distillery was studied.10 bacteria strains that metabolized special flavor compounds were isolated.Through morphological characteristics,biochemical identification,16S rDNA sequencing analysis,we identified strain 1#as Bacillus subtilis,strains 2#,5#,6#,8#,9#as Bacillus coagulans,strain 3#as Bacillus licheniformis,strain 4#as Bacillus polymyxa,strains 7#,10#as Bacillus circulans.The metabolites of the 10 strains by solid-state fermentation were analyzed,and many compounds with typical Zhimaxiang-aroma were found.

关 键 词：白酒 环境微生物 细菌 芝麻香 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]