现代食品科技2017，Vol.33Issue(4)：89-95,88,8.DOI:10.13982/j.mfst.1673-9078.2017.4.014
酱香型酒醅产香芽孢杆菌的分离鉴定及其代谢产物分析
Isolation, Identification, and Metabolite Analysis of Aroma-producing Bacillus spp.from Maotai-flavor Fermented Grains
摘要
Abstract
Aroma-producing Bacillus spp.and their major metabolites from Maotai-flavor fermented grains were investigated in this study.Five Bacillus strains were isolated from Maotai-flavor fermented grains using the plate dilution method.Phospholipid fatty acid (PLFA) analysis was adopted to identify the strains,which were Bacillus cereus,Virgibacillus pantothenticus,Bacillus megaterium,Bacillus subtilis,and Bacillus licheniformis.Gram staining revealed that the strains were all gram-positive bacteria.Biochemical analysis indicated that Bacillus cereus exhibited the highest amylase-producing capacity,while Bacillus megaterium exhibited the highest protein hydrolysis capacity.Solid state fermentation was performed using local sorghum powder as a substrate,and metabolites were detected by gas chromatography-mass spectrometry (GC-MS).The results showed that 3-hydroxy-2-butanone was the major product,and a small quantity of aromatic compounds,such as 2,3-butanediol and esters,was also detected.The flavor-producing Bacillus strains in the grains were mainly Bacillus cereus,Virgibacillus pantothenticus,Bacillus megaterium,Bacillus subtilis,and Bacillus licheniformis.关键词
酱香型酒醅/芽孢杆菌/PLFA技术/优势产物Key words
Maotai-flavor fermented grains/Bacillus/phospholipid fatty acid technique/major product引用本文复制引用
钟姝霞,邓杰,汪文鹏,李永博,卫春会,黄治国..酱香型酒醅产香芽孢杆菌的分离鉴定及其代谢产物分析[J].现代食品科技,2017,33(4):89-95,88,8.基金项目
国家固态酿造工程技术研究中心开放课题(2015k-246) （2015k-246）
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-16) （NJ2014-16）
四川理工学院人才引进项目(2014RC28) （2014RC28）
