一株酱香白酒放线菌代谢产物活性及其对酿造环境中功能菌的作用

Activity of the Metabolites of an Actinomycetes Strain from Jiangxiang Baijiu Production Process and Its Effects on Other Functional Bacteria in Liquor-Making Environment

放线菌在医学与食品领域具有杀灭病原菌及生物保鲜的作用,白酒酿造过程中的放线菌研究正在引起人们的重视,研究酱香型白酒酿造过程中的放线菌及其代谢产物对其他酿酒功能微生物的作用,对认识放线菌在白酒酿造体系中的作用具有重要意义。从酱香型白酒酿造过程中分离的生物活性放线菌出发,以Streptomyces albus S5代谢产物的生物活性为出发点,对其活性作用机制进行初步研究,并进一步对其功能活性代谢产物进行了分离鉴定。结果表明,Streptomyces albus S5的代谢产物对地衣芽孢杆菌有显著的抑制作用,对酵母菌并未表现出显著的生物学关系,Streptomyces albus S5所代谢出的具有生物活性的物质为盐霉素(Salinomycin),Streptomyces albus S5发酵液中盐霉素的浓度约为210μg/L。

Actinomycetes has the effects of killing pathogenic bacteria and biological preservation in the fields of medicine and food.The research on actinomycetes in liquor-making process is attracting people＇s attention. The research on the effects of actinomycetes and its metabolites on other functional bacteria is of great significance in understanding the important role of actinomycetes in liquormaking system. In this study, Streptomyces albus S5 was isolated from Jiangxiang Baijiu production process and the activities of its metabolites were explored. The results revealed that, the metabolites of Streptomyces albus S5 had evident inhibitory effects on Bacillus licheniformis opposite to yeast, the metabolite of Streptomyces albus S5 with biological activity was salinomycin, and the concentration of salinomycin in fermenting broth was about 210 μ g/L.