高温大曲中产酱香优势细菌的分离及耐受特性研究

Screening of a Dominant Bacteria Strain Capable of Producing Jiang-flavor from High Temperature Daqu and Study of Its Resistance Characteristic

从高温大曲中筛选得到5株产酱香细菌,通过其生长情况,挑选出1株产酱香优势菌株作为研究菌株(GZUB-2),研究了该菌株对酿酒环境的耐受特性。结果表明,该菌在50℃左右能够较好的生长,可耐受55℃的高温,耐乙醇能力为8%vol,耐酸度为pH5,耐糖度为25%。结合实际的酿造环境,该菌适应性较强。

Five bacteria strains capable of producing Jiang-flavor were screened out from high-temperature Daqu. Through the analysis of there growth within 24 h, one predominant strain was picked out as the research strain （GZUB-2）. The resistance characteristics of this strain were studied. The results showed that this strain grew well at 50 ~C and could tolerate 55 ~C, 8 %vol ethanol, pH5 acidity, and 25 % sugar content. With the consideration of the actual production environment, the bacteria strain had comparatively stronger adaptability.