大曲酒糖化阶段一株优势细菌分离鉴定

Molecular Analysis for One Bacteria From Daqu During the Phase of Maltogenic Function

大曲酒发酵过程中,淀粉质为主要原料,在曲粉、窖泥和环境微生物的作用下水解为葡萄糖等可发酵性糖,同时在糖化的过程中,这些可发酵性糖在酵母和其它一些微生物的发酵作用下转化成乙醇。实验模拟发酵体系,通过监测糖化酶变化,结合微生物手段,挑选出糖化阶段优势细菌。经分子鉴定为地衣芽孢杆菌。地衣芽孢杆菌来源广泛,通过环境诱导可产生耐高温淀粉酶,利于酿造的生产。

Qu spirit ferment base on the starch substance mostly,which be hytrolyzed into dextrose for fermention by microbe . the dextrose is transformed to ethanol . The experiment simulate spirit ferment system,and inspect the change of dextrose enzyme,combine with microorganism isolate,select preponderant bacterium ,studied their homologous comparison and phylogenetically analysis. The results showthat Bacillus licheniformis play important role at brewage production.