摘要
将1株从郎酒酒糟中筛选得到的耐酸产酯香细菌ZP-28采用分子生物学鉴定,根据该菌株的16S rRNA序列分析结果,显示该菌株为枯草芽孢杆菌(Bacillus subtilis)。以该菌株为出发菌株,分别从温度、接种量、培养时间3方面设计单因素实验研究发酵条件,在单因素实验基础上采用正交法设计实验对ZP-28发酵条件进行优化。正交实验结果显示,接种量对酯化力的影响最大,其次是培养温度,对酯化力影响最小的是培养时间。最终确定在培养温度37℃,培养时间72 h,接种量为2%的条件下得到的麸曲的酯化力较高。
In this study,acid-tolerant bacteria strain ZP-28with strong esterifying power was isolated from distillers grains of Langjiu.16S rRNA sequencing analysis revealed such strain was Bacillus subtilis.This strain was used as the starting strain,and single factor test was performed from three aspects including temperature,inoculating quantity,and culture time to explore its fermenting conditions,then orthogonal experiments were carried out to optimize its fermenting conditions.The orthogonal results showed that the inoculating quantity had the maximum influence on the esterifying power,then followed by culture temperature and culture time.The best fermenting conditions were summed up as follows:culture temperature was at37℃,culture time was72h,and the inoculation quantity was2%.
作者
周榆林
陈剑
钟明叶
陈梦圆
蔡雪梅
李志军
罗爱民
ZHOU Yulin;CHEN Jian;ZHONG Mingye;CHEN Mengyuan;CAI Xuemei;LI Zhijun;LUO Aimin(College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065;Angel Yeast Co. Ltd., Yichang, Hubei 443003, China)
出处
《酿酒科技》
2018年第12期27-32,共6页
Liquor-Making Science & Technology
基金
泸州市科技计划项目(2015CDLZ-S011
2016CDLZ-N19)
四川省科技厅重点研发项目(2018GZ0383)
工信部重大专项"智能制造理论与系统集成技术及快速检测方法研究"支持
关键词
菌株鉴定
正交法
酯化力
strain identification
orthogonal method
esterifying power