酱香型白酒酒醅中乳酸菌的分离鉴定及其益生特性研究  

Isolation, identification and probiotic characteristics of lactic acid bacteria in fermented grains ofsauce-flavor Baijiu

作　　者：吴雨甍 孙羊羊 尹亚格 王华威 李继齐 杜丽平[1] WU Yumeng;SUN Yangyang;YIN Yage;WANG Huawei;LI Jiqi;DU Liping(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Key Laboratory of Tianjin Industrial Microbiology,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Lutaichun Brewing Co.,Ltd.,Tianjin 301500,China)

机构地区：[1]天津科技大学生物工程学院、工业发酵微生物教育部重点实验室、天津市工业微生物重点实验室,天津300457 [2]天津市芦台春酿造有限公司,天津301500

出　　处：《中国酿造》2023年第4期76-82,共7页China Brewing

基　　金：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(2021JJ010);宁夏回族自治区重点研发计划项目(2020BFG02012);天津芦台春酿造有限公司技术开发委托项目(2021LTCNZ-ky01)。

摘　　要：为从酱香型白酒酒醅中筛选出益生特性优良的乳酸菌,该研究从酱香型白酒酒醅中分离纯化乳酸菌,对其进行形态学观察及分子生物学鉴定,并研究其耐受性、体外黏附能力、抗氧化和抗菌活性及抗生素敏感性。结果表明,共分离纯化得到8株乳酸菌,其中,6株菌(编号为Z4.1、Z4.3、Z4.5、Z6.2、DJ2.1、DJ4.1)被鉴定为植物乳杆菌(Lactobacillus plantarum)、1株菌(编号为DJ3.2)被鉴定为绿色魏斯氏菌(Weissella viridescens)、1株菌(编号为DJ3.3)被鉴定为弯曲乳杆菌(Lactobacillus curvatus)。除菌株Z4.1和DJ3.3外,其余6株菌可耐受pH 3.0和0.5%胆盐,在模拟人体胃液、肠液中处理3 h后,其活菌数均>106 CFU/m L;其中,菌株DJ4.1具有较强的疏水性、自凝聚性和一定的抗氧化能力,其1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力最高(79.39%);其对3种病原指示菌的抑菌活性具有较强的抑菌效果,且对4种抗生素高度敏感。In order to screen lactic acid bacteria with excellent probiotic properties from fermented grains of sauce-flavor(Jiangxiangxing)Baijiu,lactic acid bacteria were isolated and purified from fermented grains of sauce-flavor Baijiu,and identified by morphological observation and molecular biological technique,and their tolerance,adhesion ability in vitro,antioxidant and antibacterial activity,and antibiotic sensitivity were studied.The results showed that a total of 8 strains of lactic acid bacteria were isolated and identified,among them,6 strains(numbered as Z4.1,Z4.3,Z4.5,Z6.2,DJ2.1,DJ4.1)were identified as Lactobacillus plantarum,1 strain(numbered as DJ3.2)was identified as Weissella viridescens,and 1 strain(numbered as DJ3.3)was identified as Lactobacillus curvatus.Except for starin Z4.1 and DJ3.3,the other 6 strains could tolerate pH 3.0 and 0.5%bile salts.After 3 h of treatment in simulated human gastric and intestinal fluid for 3 h,the viable bacteria count of the 6 strains was greater than 106 CFU/ml.Among them,the strain DJ4.1 had strong hydrophobicity,self-aggregation,and certain antioxidant capacity,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability was the highest(79.39%).It had stronger antibacterial effect on 3 pathogen indicator bacteria,and was highly sensitive to 4 antibiotics.

关 键 词：酱香型白酒 酒醅 分离 鉴定 乳酸菌 益生特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]