CAJ | 학술논문

采用稀释涂布法从浓香型白酒生产中分离得到204株细菌，经初筛、复筛、产酸实验得到产酸较强的4株细菌Pe—B36、SW—B158、T-B14和Q-XX—B254，经放大产酸实验得pH值及总酸分别为：4．63、0．73度，4．47、0．82度，4．63、0．86度，4．69、0．81度。通过16SrDNA序列分析，对这4株细菌进行了分子鉴定，研究结果表明，Pe—B36和Bacillus cereus、SW-B158和Bacillus amyloliquefaciens、T-B14和Bacillus sp．、Q1XX-B254和Bacillus cere淞分别具有较高的相似性。产酸细菌的筛选和精确鉴定对浓香型白酒酿造环境的产酸分析及提高白酒品质具有重要的意义。
채용희석도포법종농향형백주생산중분리득도204주세균，경초사、복사、산산실험득도산산교강적4주세균Pe—B36、SW—B158、T-B14화Q-XX—B254，경방대산산실험득pH치급총산분별위：4．63、0．73도，4．47、0．82도，4．63、0．86도，4．69、0．81도。통과16SrDNA서렬분석，대저4주세균진행료분자감정，연구결과표명，Pe—B36화Bacillus cereus、SW-B158화Bacillus amyloliquefaciens、T-B14화Bacillus sp．、Q1XX-B254화Bacillus cere송분별구유교고적상사성。산산세균적사선화정학감정대농향형백주양조배경적산산분석급제고백주품질구유중요적의의。
With plate dilution method, 204 bacteria strains were isolated from the production of Luzhou-flavor liquor. Through primary screening and secondary screening and acid-producing experiments, 4 high-acid-yield bacteria strains including Pe-B36, SW-B 158, T-B 14 and Q,XX-B254 were obtained. By amplified acid-producing experiments, pH value and total acid content were 4.63 and 0.73degree, 4.47 and 0.82 degree, 4.63 and 0.86 degree, and 4.69 and 0.81degree respectively. Molecular identification of the four bacteria strains was conducted by 16S rDNA sequences analysis and the results suggested that Pc-B36 and Bacillus cereus, SW-B158 and Bacillus amyloliquefaciens, T-B14 and Bacillus sp., and Q~XX-B254 and Bacillus cereus had high similarities respectively. The separation and accurate identification of acidogenic bacteria is of great significance in the analysis of acid production in liquor-making environment of Luzhou-flavor liquor and in the improvement of liquor quality.