食品工业科技2017，Vol.38Issue(7)：151-155,5.DOI:10.13386/j.issn1002-0306.2017.07.021
浓香型白酒酿造大曲及糟醅中功能芽孢杆菌的筛选
Selecting of functional Bacillus strain from omagari and fermented grains of Luzhou-flavor liquor
摘要
Abstract
To isolate Bacillus strain from Luzhou-flavor liquor so that the flavor components could be improved,55 strains of Bacillus were obtained in the omagari and fermented grains of Luzhou-flavor liquor in total in this study.Through screening,one strain producing high-yield ethyl hexanoate and low-yield propanol was screened out which was then named as YB-16.The produced ethyl hexanoate belonged to excellent strong liquor of the national standard and the produced propanol belonged to extra edible alcohol of the national standard.After strain morphology,physiological and biochemical characteristics,molecular biology assay and the constructed phylogenetic tree,YB-16 and Bacillus cereus strain CCM NBRC 15305 clustered into abranch and were each other's closest relatives.Thus,YB-16 was identified as Bacillus cereus.It is expected that the application of Bacillus cereus strain to the traditional brewing process of Luzhou-flavor liquor could improve its flavor and quality.关键词
浓香型白酒/功能菌/芽孢杆菌Key words
Luzhou-flavor liquor/functional strain/Bacillus分类
轻工纺织引用本文复制引用
赵长青,徐莎,杨阳,赵阳..浓香型白酒酿造大曲及糟醅中功能芽孢杆菌的筛选[J].食品工业科技,2017,38(7):151-155,5.基金项目
酿酒生物技术及应用四川省重点实验室项目(NJ2015-11) （NJ2015-11）
四川理工学院“泸州老窖科研奖学金”项目(151jzk09) （151jzk09）
四川省大学生创新创业训练计划项目(201510622054). （201510622054）
