中高温大曲中产香细菌的筛选鉴定及培养条件初步研究  

Isolation and Identification of Bacterias Producing Flavor from Moderate/high-temperature Daqu and Preliminary Optimization of Culture Conditions

作　　者：宋娇娇[1] 张聪芝[1] 张龙云[1] 余美丽[1] 苗秀珍[1] 蒲春[1] 朱青 SONG Jiaojiao;ZHANG Chongzhi;ZHANG Longyun;YU Meili;MIAO Xiuzhen;PU Chun;ZHU Qing(Yanghe Distillery Co.,Ltd.,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒》2022年第1期97-101,共5页Liquor Making

摘　　要：以洋河中高温大曲为原料,采用热处理平板涂布法分离、纯化出耐高温细菌,通过液体发酵筛选出产香细菌,选择产香效果最佳菌株进行生理生化分析与16SrDNA同源性分析,并对其固体培养条件进行优化。结果表明:从洋河中高温大曲中分离筛选出8株产香细菌,其中编号B4菌株产香最浓郁。经鉴定B4菌株为枯草芽孢杆菌(Bacillus subtilis),其最佳固体培养条件为:小麦培养基水分50%,培养时间6d,培养温度37℃。The thermophilic bacterias were isolated by heat treatment traditional microbial separation from Yanghe moderate/high-temperature Daqu.The bacteria strain with best flavor was screened by liquid fermentation and identified by physiological biochemical tests and 16S rDNA homology analysis.And optimize the culture conditions for the strain.The results showed 8 flavor producing strains were isolated from Yanghe moderate/high-temperature Daqu.The best strain B4 was identified as Bacillus subtilis.The optimum culture conditions as follows:wheat medium moisture 50%,fermentation time 6d,fermentation temperature 37℃.

关 键 词：中高温大曲 产香细菌 筛选鉴定 培养条件研究 

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]