浓香型白酒窖泥中芽孢杆菌的分离鉴定及代谢产物分析
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摘要
从浓香型白酒窖泥中筛选出3细菌,经磷脂脂肪酸(PLFA)鉴定,分别为球形赖氨酸芽孢杆菌(Lysinibacillus sphaerieus)、短短芽孢杆菌(Brevibacillus brevis)、尘埃类芽孢杆菌(Paenibacillus larvae subsup.pulvifaciens)。采用固相微萃取结合气相色谱-质谱联用(SPME-GC-MS)技术分析3株菌发酵产物,结果表明,3株菌产风味物质能力较强且种类丰富,主要为高级醇、高级酮等芳香类化合物,它们作为白酒中的微量成分,对浓香型白酒风味的形成起着放香、助香及调香的作用。因此,这3株菌的代谢产物对浓香型白酒风味物质的形成有一定影响。
Three strains of bacteria were screened from the pit mud of Luzhou-flavor Baijiu.Through phospholipid fatty acid(PLFA) identification,the strains were identified as Lysinibacillus sphaerieus,Brevibacillus brevis and Paenibacillus larvae subsup.pulvifaciens,respectively.The fermentation products of three strains were analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that three strains had strong ability to produce flavor substances which had various kinds,mainly for aromatic compounds(including alcohols and ketones).As the trace components in Baijiu,the aromatic compounds played an putting incense,helping incense and blending incense role in the formation of Baijiu flavor.Therefore,the metabolic products of three strains had certain effect on the formation of flavor substances in Luzhou-flavor Baijiu.
Three strains of bacteria were screened from the pit mud of Luzhou-flavor Baijiu.Through phospholipid fatty acid(PLFA) identification,the strains were identified as Lysinibacillus sphaerieus,Brevibacillus brevis and Paenibacillus larvae subsup.pulvifaciens,respectively.The fermentation products of three strains were analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that three strains had strong ability to produce flavor substances which had various kinds,mainly for aromatic compounds(including alcohols and ketones).As the trace components in Baijiu,the aromatic compounds played an putting incense,helping incense and blending incense role in the formation of Baijiu flavor.Therefore,the metabolic products of three strains had certain effect on the formation of flavor substances in Luzhou-flavor Baijiu.
引文
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[16]李维青.雏议白酒中微量成分的分类[J].酿酒,2006,33(5):29-30.
[2]张霞,武志芳,张胜潮,等.贵州浓香型白酒窖池可培养细菌系统发育分析[J].酿酒科技,2010(12):23-27.
[3]叶光斌,罗惠波,杨晓东,等.基于免培养法研究泸州地区浓香型白酒窖泥原核微生物群落[J].食品科学,2013,34(17):176-181.
[4]陈振祥,于鑫,夏明芳,等.磷脂脂肪酸分析方法在微生物生态学中的应用[J].生态学杂志,2005,24(7):828-832.
[5]吴愉萍.基于磷脂脂肪酸分析技术的土壤微生物群落结构研究[D].杭州:浙江大学,2009.
[6]LECHEVALIER M P.Lipids in bacterial taxonomy-a taxonomist's view[J].Crit Rev Microbiol,1997,5(2):109-210.
[7]HAACK S K,GARCHOW H,ODELSON D A,et al.Accuracy,reproducibility and inter-prettion of fatty acid methyl ester profiles of model bacterial communities[J].Appl Environ Microbiol,1994,60(7):2483-2493.
[8]杜宗敏,杨瑞馥.生物标记物在微生物鉴定和检测中的应用[J].微生物学免疫学进展,2003,31(3):67-73.
[9]ZHENG J,LIANG R,ZHANG L Q,et al.Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses[J].Food Res Int,2013,54(1):660-666.
[10]BUYER J S,SASSER M.High throughput phospholipid fatty acid analysis of soils[J].Appl Soil Ecol,2012,61:127-130.
[11]MROZIK A,NOWAK A,PIOTROWSKA-SEGET Z.Microbial diversity in waters,sediments and microbial mats evaluated using fatty acid-based methods[J].Int J Environ Sci Technol,2014,11(5):1487-1496.
[12]ARIA S,SYLVIE H,QUIDEAU A.Long-term effects of organic amendments on the recovery of plant and soil microbial communities following disturbance in the Canadian boreal forest[J].Plant Soil,2013,363(1):331-344.
[13]吴愉萍,徐建明,汪海珍,等.Sherlock MIS系统应用于土壤细菌鉴定的研究[J].土壤学报,2006,43(4):642-647.
[14]海超.清香型白酒酒龄鉴别的方法研究[J].食品科学,2012,33(10):184-189.
[15]范文来,徐岩.中国白酒风味物质研究的现状与展望[J].酿酒,2007,34(4):31-37.
[16]李维青.雏议白酒中微量成分的分类[J].酿酒,2006,33(5):29-30.