一株产己酸赖氨酸芽孢杆菌的筛选、鉴定及发酵条件研究  

Study on the Isolation,Identification and Fermentation Conditions of a Strain of Lysinibacillus

作　　者：邱川峰 杨艳[1] 张宿义[1,2] 秦辉 徐琼[1] 康承霞 罗杰[1] 赖邦勇 叶翠[1] QIU Chuanfeng;YANG Yan;ZHANAG Suyi;QIN Hui;XU Qiong;KANG Chengxia;LUO Jie;LAI Bangyong;YE Cui(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;National Engineering Technology Research Center of Solid-state Brewing,Luzhou 646000,Sichuan,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒》2024年第3期46-53,共8页Liquor Making

摘　　要：本研究从泸州老窖老窖泥中筛选、纯化得到一株产己酸菌株,经形态学和分子生物学鉴定,该菌株为兼性厌氧、革兰氏阴性的赖氨酸芽孢杆菌(Lysinibacillus),命名为LJ-S5。该菌株与Lysinibacillus boronitolerans属同一分枝,但相似度仅有92%,表明其极可能是Lysinibacillus的一个新种。采用响应面方法对其发酵温度、发酵周期和接种量进行优化,获得最佳发酵条件为:发酵温度32℃、发酵周期7 d、接种量7%,在此培养条件下,己酸产量达685 mg/100m L。In this paper,a caproic acid-producing strain was isolated and purified from the pit mud of Luzhou Laojiao.The strain designated LJ-S5 was identified as facultative anaerobic and Gram-negative bacillus lysine by morphology and molecular biology.This strain was of the same branch as Lysinibacillus boronitolerans,but had a similarity of only 92%,indicating that it was probably a new species of Lysinibacillus.Response surface method was performed to optimize the fermentation conditions of the strain,and the optimal condition was:fermentation temperature 32℃,fermentation period 7 d,and inoculation amount 7%.Under this optimal condition,the yield of caproic acid reached 685 mg/100 mL.

关 键 词：窖泥 赖氨酸芽孢杆菌 分离鉴定 发酵条件 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.13[轻工技术与工程—食品科学与工程] TS261.15TS261.4