摘要
为提高酱香型白酒风味,以高温大曲为原料,采用高温培养法和麸皮固体培养基固态发酵筛选出20株芽孢杆菌.通过对各菌株产香实验筛选出2株产酱香的芽孢杆菌(GX07和GX08),并结合菌株生理生化和16S rDNA基因序列对两株菌株进行鉴定.结果表明,GX07为解淀粉芽孢杆菌(Bacillus amyloliquefaciens),GX08为枯草芽孢杆菌(Bacillus subtilis).
The 20 Bacillus strains were isolated from high-temperature Daqu with the method of high-temperaturetreatment and solid- substrate fermentation with wheat bran. According to imitating the winery solid statefermentation in the laboratory,to analysis the influence from superior strain to liquor initially,two Bacillus strainswere identified as Jiangxiang-producing functional strain. They were further identified as Bacillus amyloliquefaciens and Bacillus subtilis through physiological and biochemical test and molecular biology identification.
出处
《河南科学》
2016年第5期683-686,共4页
Henan Science
基金
国家青年自然科学基金项目(51503074)
2015年河南省重点科技攻关项目(152102210025)
关键词
高温大曲
酱香
筛选鉴定
芽孢杆菌
high-temperature Daqu
Jiangxiang
isolation and identification
Bacillus
