短小芽孢杆菌诱变选育及其应用  

Mutation Breeding and Application of Bacillus pumilus

作　　者：邓霞婵 杨洋 陶勇[2] 袁思棋 DENG Xiachan;YANG Yang;TAO Yong;YUAN Siqi(Sichuan Provincial Key Laboratory of Liquor-making Biotechnology and Application,School of Biological Engineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644005;CAS Key Laboratory of Environmental and Applied Microbiology,Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu,Sichuan 610041,China)

机构地区：[1]四川轻化工大学生物工程学院·五粮液白酒学院/四川省酿酒生物技术与应用重点实验室,四川宜宾644005 [2]中国科学院成都生物研究所/中国科学院环境与应用微生物重点实验室&四川省环境微生物重点实验室,四川成都610041

出　　处：《酿酒科技》2025年第3期60-64,共5页Liquor-Making Science & Technology

摘　　要：为了获得高酯化力短小芽孢杆菌(Bacillus pumilus),采用常压室温等离子体诱变(ARTP)对实验室保藏的短小芽孢杆菌进行诱变育种,并将诱变成功的菌株Y4m应用于白酒的固态发酵。出发菌株Y4经过ARTP诱变,采用透明圈法初筛及酯化酶活力测定法复筛,得到1株产酯化酶活力高且遗传稳定性较好的诱变菌株Y4m,其酶活稳定至76.14 U/mL,较出发菌株提高了45%。将菌株Y4m应用于白酒的固态发酵,酒醅中的己酸乙酯、丙酸、戊酸和己酸分别提升32.09%、49.71%、45.79%和145.54%,促进了白酒香味成分的生成,对改善和提升白酒风味和质量的研究有重要参考作用。In order to obtain Bacillus pumilus stains with high yield of esterase,atmospheric pressure room temperature plasma mutagenesis(ARTP)was used to mutate and breed Bacillus pumilus conserved in the laboratory,and the successfully mutated strain Y4m was applied to the solid-state fermentation of Baijiu.The starting strain Y4 was mutagenized by ARTP,and after initial screening by the transparent circle method and re-screening by the esterase activity assay,a mutant strain Y4m with high esterase activity and good genetic stability was obtained.Its enzyme activity was stabilized to 76.14 U/mL,which was 45%higher than that of the starting strain.When strain Y4m was applied to the solid-state fermentation of Baijiu,the ethyl caproate,propionic acid,valeric acid and caproic acid in the fermented grains were increased by 32.09%,49.71%,45.79%and 145.54%,respectively.The mutant strain has promoted the production of flavor components in Baijiu,and it is an important reference for the improvement of the flavor and quality of Baijiu.

关 键 词：酯化酶 诱变育种 固态发酵 短小芽孢杆菌 

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]