酱香型白酒酒醅中芽孢杆菌的分离、鉴定及其产酶能力分析

Isolation,identification and enzyme-producing capacity of Bacillus in fermented grains of sauce-flavor Baijiu

该研究采用平板划线法从酱香型白酒酒醅中分离芽孢杆菌,通过形态学观察、生理生化实验和16S r DNA序列分析对分离菌株进行鉴定,通过平板透明圈法和分光光度计法分析分离菌株的产蛋白酶、淀粉酶和纤维素酶能力,并筛选出产酶性能优良的芽孢杆菌。结果表明,从酱香型白酒酒醅中共分离筛选出15株芽孢杆菌,编号为JP1~JP15,均为革兰氏阳性菌,经鉴定,其中3株为枯草芽孢杆菌(Bacillus subtilis)、1株为蜡样芽孢杆菌(Bacillus cereus)、4株为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)和7株为地衣芽孢杆菌(Bacillus licheniformis)。从中筛选得到3株综合产酶能力较强的枯草芽孢杆菌,编号分别为JP2、JP9和JP11,其中枯草芽孢杆菌JP11的综合产酶能力最强,其蛋白酶活力为271.83 U/mL,淀粉酶活力为21.25 U/mL,纤维素酶活力为387.42 U/mL。

Bacillus strains were isolated from femented grains of sauce-flavor(Jiangxiamgxing)Baiiu by streak plate method and identifed by morpho logical observation,physiological and biochemical tests,and 16S rDNA sequence analysis.The production capacity of protease,amylase and cellu lase ofthe isolated strains was analyzed by plate transparent circle method and spectrophotometer,and the Bacilus with superior enzyme production periormance was screened.The results showed that 15 Bacilus strains were isolated from the fermented grains of sauce-favor Baii.numbered as IP1-IP15.allof which were gram-positive bactena including3 Bacilus subtilis,1 Bacilus cereus,4 Bacilus amyloliquefaciens,and7 Bacilus licheni formis.The 3 B.subtilis with the stronger comprehensive enzyme-producing capacities were screned,nmbered as IP2,1p9 and ip11,respectively Among them,Bacilus P1l had the strongest comprehensive enzyme production capacitv,and its protease activity was 271.83 Uiml.amylase activit was 21.25 U/ml,and cellulase activity was 387.42 U/m1.