清香酒醅中高产细菌素乳酸菌的筛选及其细菌素特性研究  

Isolation of Lactic Acid Bacteria with High-yield Bacteriocin from Fermented Grians of Light-flavor Baijiu and Its Bacteriocin Characteristic

作　　者：王萌萌 史瑛 李智琪 毛健 张秀红[1,3] WANG Meng-meng;SHI Ying;LI Zhi-qi;MAO Jian;ZHANG Xiu-Hong(School of Life Science,Shanxi Normal University,Linfen 041004,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food Science,Shanxi Normal University,Linfen 041004,China)

机构地区：[1]山西师范大学生命科学学院,山西临汾041004 [2]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [3]山西师范大学食品科学学院,山西临汾041004

出　　处：《食品工业科技》2020年第16期102-107,共6页Science and Technology of Food Industry

基　　金：山西省自然科学基金(201901D111286)。

摘　　要：目的:从清香酒醅中筛选高产细菌素乳酸菌,分析其在酿酒环境中应用的可能性。方法:本研究采用牛津杯法筛选清香酒醅中具有抑菌活性的乳酸菌,结合形态学、16S rDNA法鉴定高产细菌素乳酸菌,并对酒醅乳酸菌细菌素的稳定性及对酿酒微生物的作用进行研究。结果:从清香白酒酒醅中分离的146株乳酸菌中,筛选到对指示菌金黄色葡萄球菌(Staphylococcus aureus)、大肠杆菌(Escherichia coli)、枯草芽孢杆菌(Bacillus subtilis)具有明显抑制效果的4株菌,经鉴定YP36为植物乳杆菌(Lactobacillus plantarum),MC15-1和MC49-1是短乳杆菌(Lactobacillus brevis),SL28为布氏乳杆菌(Lactobacillus buchneri)。细菌素稳定性方面,菌株YP36和SL28的细菌素在4~121℃范围内热稳定性无显著变化(P>0.05),菌株MC15-1和MC49-1抑菌能力在4~60℃范围内较稳定(P>0.05),121℃处理后的抑菌活性分别是4℃下的抑菌活性的68.4%和56.38%;4菌株细菌素的酸碱稳定性非常相似,在pH2.0~4.0范围内,抑菌活性无显著变化(P>0.05),pH为6.0时略有下降,当pH为8.0时抑菌活性消失。4株菌的细菌素对清香酒醅中酵母菌无抑制作用。结论:菌株YP36、MC15-1、SL28以及MC49-1理化性质良好,对乳酸菌在酒醅环境中应用具有重要的意义。Objective:To isolate high-yield bacteriocin-producing lactic acid bacteria from fermented grains of light-flavor Baijiu brewing,and analyze the possibility of its application in light-flavor Baijiu brewing. Methods:Lactic acid bacteria with bacteriostatic activity were isolated by Oxford cup method,and identified by 16 S rDNA method combined morphology. The stability of their bacteriocins and their influence on the brewing microorganisms were studied. Results:From 146 Lactobacillus strains,four strains had obvious inhibitory effects on indicator strains(Staphylococcus aureus,Escherichis coli,Bacillus subtilis). Among the four strains,YP36 was identified as Lactobacillus plantarum,MC15-1 and MC49-1 as Lactobacillus brevis,and SL28 as Lactobacillus buchneri. On the stability of bacteriocin,the bacteriocins of YP36 and SL28 had no significant change in the range of 4~121 ℃(P>0.05),and the bacteriocins of MC15-1 and MC49-1 were stable in the range of 4~60 ℃(P>0.05),and the antibacterial activity after treatment at 121 ℃ was to 68.4% and 56.38% at 4 ℃,respectively. pH stability of the bacteriocins from the four strains were very similar,and there was no significant change in bacteriostatic activity(P>0.05)in the range of pH2.0~4.0,which decreased slightly when pH was 6.0,and disappeared when pH was 8.0. The bacteriocins of the four strains had no inhibitory effect on the yeasts appeared in fermented grains of light-flavor brewing.The results showed that strains YP36,MC15-1,SL28 and MC49-1 had better physical and chemical properties,which was of great significance for the application of lactic acid bacteria in the fermented grains.

关 键 词：清香型白酒 酒醅 乳酸菌 细菌素 

分 类 号：TS201.3[轻工技术与工程—食品科学]