五粮浓香包包曲中高产蛋白酶功能细菌的筛选及鉴定

Screening and Identification of Functional Bacteria With High-yield Protease From Wuliangye Wrapped Starter

通过对浓香型包包曲中的细菌进行分离纯化培养,获得1株高产蛋白酶的菌株WLYQ-1.4,然后采用菌株形态学观察、生理生化实验,并按《伯杰手册》(第八版)和《常用细菌系统鉴定手册》对耐受性好的菌株进行鉴定,确定其为地衣芽孢杆菌(Bacillus licheniformis)。在实验条件下该菌株所产蛋白酶活力高达86.5U/g,为研究浓香型白酒品质的提高奠定了基础。

According to the separation and purification of Luzhou wrapped starter in bacteria, strain WLYQ-1.4 obtained 1 strains of high yield protease, then the strain morphological observation, physiological and biochemical experiments, and according to the ＂Berger Handbook＂（Eighth Edition） and ＂common bacterial system identification manual＂ of well tolerated strains were identified to determine the lichen bacillus（Bacillus licheniformis）. Under the experimental conditions, the protease activity of the strain was as high as 86.5 U/g,which laid the foundation for the improvement of the quality of Luzhou flavor liquor.