浓香型白酒窖泥和酒糟中高产淀粉酶菌株的筛选鉴定及特性分析  

Isolation,identification and characteristics analysis of high-yield amylase producing strains from pit mud and distillers grains of Luzhou-flavor Baijiu

作　　者：田文慧 朱雯 孔秋莲[1] 岳玲[1] 颜伟强[1] 陈志军[1,3] 张艳艳 郑琦[1] TIAN Wenhui;ZHU Wen;KONG Qiulian;YUE Ling;YAN Weiqiang;CHEN Zhijun;ZHANG Yanyan;ZHENG Qi(Crop Breeding&Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Department of Food Science,Shanghai Business School,Shanghai 200235,China;Shanghai Shuneng Irradiation Technology Co.,Ltd.,Shanghai 201401,China)

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201403 [2]上海商学院食品系,上海200235 [3]上海束能辐照技术有限公司,上海201401

出　　处：《上海农业学报》2024年第6期111-118,共8页Acta Agriculturae Shanghai

基　　金：上海市农业科技创新项目(T2023322);上海市农产品保鲜加工专业技术服务平台(21DZ2292200);上海农产品保鲜加工工程技术研究中心(19DZ2251600)。

摘　　要：浓香型白酒独特的香型口感离不开酿造环境中功能微生物的作用,为了考察高产淀粉酶菌株的特性,利用透明圈法和淀粉酶活力测定,从浓香型白酒窖泥和酒糟中分离高产淀粉酶菌株,经显微镜和菌落形态观察、生理生化分析,通过16S rDNA基因扩增、NCBI基因比对,构建系统发育树,并进行其他特性分析。结果表明:共筛选出4株高产淀粉酶菌株,淀粉酶活力最高达到235.78 U∕mL,其同源性菌株分别为蜡样芽孢杆菌、解淀粉芽孢杆菌、环状芽孢杆菌、地衣芽孢杆菌。对其他性能进行深入研究发现,4株菌具有一定的纤维素分解能力,对大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌具有不同的抑制能力。The unique flavor and taste of Luzhou flavor Baijiu are inseparable from the role of functional microorganisms in the brewing environment.This study used transparent circle method and amylase activity determination to isolate high-yield amylase strains from the pit mud and distillers grains of Luzhou flavor Baijiu.Through microscope and colony morphology observation,physiological and biochemical analysis,PCR amplification of 16S rDNA gene and NCBI blast,a phylogenetic tree was preliminarily constructed.Then,characteristic analysis was conducted on four strains.The results showed that the four strains belonged to the genus Bacillus,and the highest amylase activity reached 235.78 U∕mL.The homologous strains are Bacillus cereus,Bacillus amyloliquefaciens,Nialia circulans and Bacillus licheniformis.Through in-depth research on other properties,it was found that they all have the ability to decompose cellulose and have different antibacterial effects on Escherichia coli,Salmonella,and Staphylococcus aureus.

关 键 词：浓香型白酒 窖泥 酒糟 芽孢杆菌 淀粉酶 

分 类 号：Q939.97[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]