黄酒发酵醪中特有乳酸杆菌检测和培养基的研究及初步鉴定

Chinese Rice Wine Mash Fermentation of Lactic Acid Bacteria Detection And Unique Media Research And Preliminary Identification

通过可溶性淀粉的添加量、培养温度、"X"物质的添加量三因素三水平对黄酒发酵醪中乳酸杆菌培养基配方和培养方法的正交试验研究,以及性能的测定和初步鉴定,表明:黄酒发酵醪中乳酸杆菌培养、分离的培养基配方和培养方法为:加饭酒稀释至酒精度14.5%voL、加"X"物质的量1.3%、加可溶性淀粉0.5%或不加、培养温度18℃或30℃、压盖密封培养;黄酒后发酵醪中的优势菌,在上述培养基中18℃生长良好,25℃及以上生长不良或生长极慢,初步鉴定为乳酸杆菌的新种,命名为黄酒乳酸杆菌Ⅱ-1(Lactobacillus chinese-rice-wineⅡ-1)。黄酒前发酵醪中的优势菌,在上述培养基中30℃生长良好,20℃及以下生长缓慢,初步鉴定为乳酸杆菌的新种,命名为黄酒乳酸杆菌Ⅱ-2(Lactobacillus chinese-rice-wineⅡ-2)。

By adding the amount of soluble starch, culture temperature, add ＂X＂ amount of substance three factors and three levels of lactic acid bacteria in chinese rice wine fermentation mash medium formula and the culture method of orthogonal experiment research, as well as the determination of performance and preliminary identification study, The results showed that chinese rice wine fermented mash of lactic acid bacteria cultivation, separation of culture medium formula and the method is： The shaoxing rice-adding wine diluted to 14.5%voL, plus ＂X＂ amount of substance 1.3%, and 0.5% soluble starch or without, culture temperature 18℃ and 30%, gland seal training; Chinese rice wine after fermentation mash the advantage bacterium, grow well in the medium above 18℃, 25℃ and above the growth or extremely slow growth, initially identified as Lactobacillus species, named Lactobacillus Chinese-rice-wine Ⅱ -1. Chinese rice wine fermentation mash before the advantages of bacterium, grow well in the medium above 30℃, 20℃ and below, slow growth initially identified as Lactobacillus species, named Lactobacillus Chinese-rice-wine Ⅱ-2.