四川麸醋醅中功能芽孢杆菌的分离鉴定及发酵性能评价  

Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics

作　　者：武雨薇 帖余 唐之兴 朱海燕 李宇薇 朱文优[2,3] 王新惠[1] 尹礼国[2] WU Yuwei;TIE Yu;TANG Zhixing;ZHU Haiyan;LI Yuwei;ZHU Wenyou;WANG Xinhui;YIN Liguo(College of Food and Biological Engineering,Chengdu University,Chengdu 610000,China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,China;Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610000 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《食品工业科技》2025年第2期122-131,共10页Science and Technology of Food Industry

基　　金：四川省科技计划项目(2021JDRC0136);四川省教育厅重点科研项目(18ZA0541);宜宾学院博士启动金项目(2018RC14)。

摘　　要：芽孢杆菌作为四川麸醋发酵过程中重要的功能微生物,对稳定麸醋品质具有积极意义。本研究从四川麸醋醅中筛选、分离部分功能芽孢杆菌,通过生理生化试验、16S rRNA测序对菌株进行鉴定,对筛选鉴定的菌株进行耐酸、耐乙醇、耐温的发酵性能研究。结果表明共筛选出5株发酵优良的芽孢杆菌,分别为库氏类芽孢杆菌BA-6(Paenibacillus cookii)、贝莱斯芽孢杆菌BA-9(Bacillus velezensis)、热带芽孢杆菌BB-5(Bacillus tropicus)、枯草芽孢杆菌BB-13(Bacillus subtilis)、Calidifontibacillus erzurumensis BC-11,且该5株芽孢杆菌在30~40℃,pH5~7条件下能较好生长(OD_(600)=0.23~0.52),具有一定的环境耐受性。部分芽孢杆菌水解蛋白(B. velezensis BA-9蛋白水解圈:3.7±0.3)和淀粉(P. cookie BA-6淀粉水解圈:3.8±0.5)的能力较强。为了进一步探究其在麸醋酿造中的应用,将芽孢杆菌与巴氏醋杆菌进行模拟混合固态发酵,研究表明,接种P. cookie BA-6、B. velezensis BA-9、C. erzurumensis BC-11可提高总酸、乳酸、乙酸、挥发性风味物质(苯甲醇、异戊醇、苯乙醇、愈创木酚等)含量,从而有效提升醋醅发酵品质。综上所述,本研究筛选的5株芽孢杆菌有利于醋醅发酵过程风味物质形成,研究结果为麸醋强化发酵提升其品质奠定理论基础。Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar.In this study,some functional Bacillus bacteria were isolated from the Cupei(grains undergoing acetic acid fermentation)of Sichuan bran vinegar,and the strains were identified by biochemical tests and 16S rRNA sequencing.The fermentation properties of these strains were studied,and the 5 Bacillus strains with great fermentation performance were discovered.They were identified as Paenibacillus cookii BA-6,Bacillus velezensis BA-9,Bacillus tropicus BB-5,Bacillus subtilis BB-13,and Calidifontibacillus erzurumensis BC-11.The five strains grew well at 30~40℃ and pH5~7(OD600=0.23~0.52),with a certain degree of tolerance for environmental factor.Some of the Bacillus strains had a strong ability to hydrolyze protein(proteolytic ring of B.velezensis BA-9:3.7±0.3)and starch(starch hydrolysis ring of P.cookie BA-6:3.8±0.5).The simulated solid-state fermentation of inoculation with Bacillus and Acetobacter was carried out to investigate their potential use in industrial bran vinegar fermentation.Results showed that inoculation of P.cookie BA-6,B.velezensis BA-9,and C.erzurumensis BC-11 could increase total acid,lactic acid,acetic acid,and volatile flavor compounds content(e.g.,phenyl ethanol,benzyl alcohol,isopentanol,and guaicol),further raise the overall fermentation quality of the Cupei.Overall,the 5 strains of Bacillus identified in the study were beneficial for the formation of flavor compounds during the Cupei fermentation of bran vinegar.The study provides a theoretical foundation for enhancing the quality of Sichuan bran vinegar.

关 键 词：四川麸醋 醋醅 芽孢杆菌 固态发酵 风味物质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]