一株耐酸高酯化力细菌的鉴定及发酵条件研究
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摘要
将1株从郎酒酒糟中筛选得到的耐酸产酯香细菌ZP-28采用分子生物学鉴定,根据该菌株的16S rRNA序列分析结果,显示该菌株为枯草芽孢杆菌(Bacillus subtilis)。以该菌株为出发菌株,分别从温度、接种量、培养时间3方面设计单因素实验研究发酵条件,在单因素实验基础上采用正交法设计实验对ZP-28发酵条件进行优化。正交实验结果显示,接种量对酯化力的影响最大,其次是培养温度,对酯化力影响最小的是培养时间。最终确定在培养温度37℃,培养时间72 h,接种量为2%的条件下得到的麸曲的酯化力较高。
In this study, acid-tolerant bacteria strain ZP-28 with strong esterifying power was isolated from distillers grains of Langjiu.16 S rRNA sequencing analysis revealed such strain was Bacillus subtilis. This strain was used as the starting strain, and single factor test was performed from three aspects including temperature, inoculating quantity, and culture time to explore its fermenting conditions, then orthogonal experiments were carried out to optimize its fermenting conditions. The orthogonal results showed that the inoculating quantity had the maximum influence on the esterifying power, then followed by culture temperature and culture time. The best fermenting conditions were summed up as follows: culture temperature was at 37 ℃, culture time was 72 h, and the inoculation quantity was 2 %.
In this study, acid-tolerant bacteria strain ZP-28 with strong esterifying power was isolated from distillers grains of Langjiu.16 S rRNA sequencing analysis revealed such strain was Bacillus subtilis. This strain was used as the starting strain, and single factor test was performed from three aspects including temperature, inoculating quantity, and culture time to explore its fermenting conditions, then orthogonal experiments were carried out to optimize its fermenting conditions. The orthogonal results showed that the inoculating quantity had the maximum influence on the esterifying power, then followed by culture temperature and culture time. The best fermenting conditions were summed up as follows: culture temperature was at 37 ℃, culture time was 72 h, and the inoculation quantity was 2 %.
引文
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[2] ZHANG R, WU Q, XU Y. Aroma characteristics of Moutai flavour liquor produced with Bacillus licheniformis by solid-state fermentation[J]. Journal of applied microbiology,2013,57:11-18.
[3]徐海荣.中国酒事大典[M].北京:华夏出版社, 2002:921-922.
[4]赵爽,杨春霞,徐曼,等.浓香型白酒生产中酿酒微生物研究进展[J].食品与发酵科技, 2012, 48(1):24-29.
[5]庄名扬.中国白酒香味物质形成机理及酿酒工艺的调控[J].四川食品与发酵, 2007(2):1-6.
[6]滕巍,李国莹,刘小波,等.大曲中产酯化酶菌株的分离鉴定及固体发酵工艺优化[J].食品与生物技术学报,2016, 35(9):971-977.
[7]陈梦圆,刘学彬,汪平,等.产酯香功能菌对酱香型酒醅的影响研究[J].食品科学,2018(10):199-205.
[8]赵希玉,王晓凤.用麸曲法生产酱香型白酒工艺研究[J].酿酒, 2003, 30(4):29-30.
[9]梁龙元,王露,薛栋升.白酒酿造中酯酶及己酸乙酯的研究进展[J].酿酒, 2018(1):17-23.
[10]倪雪.凤香型大曲酯化力的测定方法探讨[J].酿酒,2015(3):70-72.
[11]陈剑,蒋英丽,程伟,等.酱香型白酒酒糟中耐酸产酯香细菌的筛选[J].酿酒科技, 2016(2):61-64.