扳倒井酒用微生物的分离鉴定及功能性、抗逆性研究  

Isolation and Identification of Liquor-Making Microbial Strains from Bandaojing Distillery and Study on their Function and Resistance

作　　者：董乔娟 于文娟 许玲 姜明慧 于盼盼 杨庆振 白秀彬 赵纪文 DONG Qiaojuan;YU Wenjuan;XU Ling;JIANG Minghui;YU Panpan;YANG Qingzhen;BAI Xiubin;ZHAO Jiwen(Shandong Bandaojing Co.Ltd.,Gaoqing,Shandong 256300,China)

机构地区：[1]山东扳倒井股份有限公司,山东高青256300

出　　处：《酿酒科技》2020年第5期38-42,共5页Liquor-Making Science & Technology

基　　金：国家重点研发计划资助项目(2016YFD0400502)。

摘　　要：利用梯度稀释法和划线纯化法,对扳倒井大曲、酒醅及窖泥中的微生物进行分离纯化,共得到112株菌种,包括61株细菌、32株霉菌和19株酵母菌。经过形态特征观察和分子生物学鉴定后,对其进行冻干管制作,并保藏至扳倒井微生物菌种资源库。分别对112株菌种的淀粉酶、蛋白酶和脂肪酶活力进行测定,筛选出高酶活菌株;同时对112株菌种进行耐高温和耐酸性能筛选,筛选出具有抗逆性能的菌株。In this study,microbial strains were isolated from Daqu,the fermented grains and the pit mud in Bandaojing Distillery by using gradient dilution method and streaking purification method.A total of 112 strains were obtained,including 61 bacteria strains,32 mold strains and 19 yeast strains.After morphological observation and molecular identification,the strains were preserved with freeze-drying technology,and stored in Bandaojing microbial strains library.The amylase activity,protease activity and lipase activity of the 112 strains were evaluated to screen out strains with high enzyme activity.High-temperature resistant and acid resistant tests were performed on the 112 strains to screen out strains with high resistance.

关 键 词：酒用微生物 分离 分子鉴定 冻干保藏 酶活力 耐高温 耐酸 

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]