芝麻香型白酒高温大曲制曲过程中产酶细菌的分离与鉴定

Isolation and identification of enzyme-producing bacteria from the starter-making process of sesame-flavored liquor

本文旨在研究芝麻香型白酒高温大曲制曲过程中的产酶细菌。利用传统筛选方法、16S rRNA和DNA促旋酶A亚基基因(gyrA gene)序列分析鉴定及RAPD分子分型技术研究了本实验室提供的制曲3个过程的细菌资源。结果显示10株具有产淀粉酶、蛋白酶的细菌菌株,确定了其精确的分类地位,其中8株为贝莱斯芽孢杆菌(Bacillus velezensis),2株为枯草芽孢杆菌枯草亚种(Bacillus subtilis subsp.subtilis);并发现其中1株贝莱斯芽孢杆菌能在制曲过程中纵向传递与积累。该研究为揭示大曲功能微生物及其作用、增强白酒风味、提高白酒产量具有一定的意义。

The purpose of this study was to analyze the enzyme-producing bacteria in high temperature Daqu of sesame-flavored liquor. Bacterial resources obtained from three processes of starter-making were studied by traditional screening methods, 16S rRNA, DNA gyrase A subunit gene ( gyrA gene) sequence analysis and RAPD molecular typing technology. The results showed that a total of 10 strains of amylase and protease producing bacteria were isolated, and 8 strains of which were Bacillus velezensis and 2 strains were Bacillus subtilis subsp. subtilis . Additionally, one of the strains of B. velezensis could be transmitted and accumulated longitudinally when making starters. This study has certain significance for revealing functional microbes of Daqu and their effects, as well as for enhancing the flavor and increasing the yield of liquor.