酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2014年
8期
12-15
,共4页
魏丕伟%王凌云%罗惠波%饶家权%曹振华%徐道春
魏丕偉%王凌雲%囉惠波%饒傢權%曹振華%徐道春
위비위%왕릉운%라혜파%요가권%조진화%서도춘
微生物%大曲%色素%芽孢八叠球菌%生态条件
微生物%大麯%色素%芽孢八疊毬菌%生態條件
미생물%대곡%색소%아포팔첩구균%생태조건
microbe%Daqu%pigment%Bacillus sarcina%ecological conditions
采用纯培养法从大曲中分离得到了2株产色素微生物。产红色素菌株A是一个与玫瑰红微球菌亲缘关系较近的革兰氏阳性球菌。有所不同的是,产红色素菌株A的耐热性更好,既能产淀粉酶又能产蛋白酶,还可以产生吲哚。在以葡萄糖作为碳源的查氏培养基上,32℃培养3~5 d,可产生大量的红色素。分子鉴定显示,菌株A与地衣芽孢杆菌的16S rRNA序列相似性超过了99%,而与微球菌的16S rRNA序列却有较大的差异。综合形态、生理和DNA特征,可以将菌株A鉴定为芽孢八叠球菌。产黄色素菌株B属于黄曲霉,具有较强的淀粉水解能力和较好的耐乙醇和耐酸性能力,在pH值为7.5的马铃薯液体培养基中摇床培养,可产生曲香。色素微生物对认识大曲颜色成因和改进制曲工艺具有重要意义。
採用純培養法從大麯中分離得到瞭2株產色素微生物。產紅色素菌株A是一箇與玫瑰紅微毬菌親緣關繫較近的革蘭氏暘性毬菌。有所不同的是,產紅色素菌株A的耐熱性更好,既能產澱粉酶又能產蛋白酶,還可以產生吲哚。在以葡萄糖作為碳源的查氏培養基上,32℃培養3~5 d,可產生大量的紅色素。分子鑒定顯示,菌株A與地衣芽孢桿菌的16S rRNA序列相似性超過瞭99%,而與微毬菌的16S rRNA序列卻有較大的差異。綜閤形態、生理和DNA特徵,可以將菌株A鑒定為芽孢八疊毬菌。產黃色素菌株B屬于黃麯黴,具有較彊的澱粉水解能力和較好的耐乙醇和耐痠性能力,在pH值為7.5的馬鈴藷液體培養基中搖床培養,可產生麯香。色素微生物對認識大麯顏色成因和改進製麯工藝具有重要意義。
채용순배양법종대곡중분리득도료2주산색소미생물。산홍색소균주A시일개여매괴홍미구균친연관계교근적혁란씨양성구균。유소불동적시,산홍색소균주A적내열성경호,기능산정분매우능산단백매,환가이산생신타。재이포도당작위탄원적사씨배양기상,32℃배양3~5 d,가산생대량적홍색소。분자감정현시,균주A여지의아포간균적16S rRNA서렬상사성초과료99%,이여미구균적16S rRNA서렬각유교대적차이。종합형태、생리화DNA특정,가이장균주A감정위아포팔첩구균。산황색소균주B속우황곡매,구유교강적정분수해능력화교호적내을순화내산성능력,재pH치위7.5적마령서액체배양기중요상배양,가산생곡향。색소미생물대인식대곡안색성인화개진제곡공예구유중요의의。
In this study, two pigment-producing strains were isolated from Daqu by pure cultivation. Red pigment-producing Strain A is a kind of gram-positive cocci similar to Micrococcus roseus, but it shows greater heat resistance than Micrococcus roseus, and it can produce amylase, pro-tease and indole. Cultured in Czapek medium for 3~5 days at 32℃, Strain A can produce large amounts of red pigment. Molecular identification showed that the similarity between the 16S rRNA sequence of Strain A and that of Bacillus licheniformis was more than 99%, while there were large differences between the 16S rRNA sequence of Strain A and that of Micrococcus roseus. Comprehensively considering the morphological, physiological and DNA characteristics, Strain A was identified as Bacillus sarcina. Yellow pigment-producing Strain B is a type of Aspergillus flavus, which has high starch hydrolysis ability and good ethanol and acid resistance. Cultured in liquid potato medium at pH 7.5, Strain B can produce Daqu flavour. The results of our study is of great importance to the understanding of the sources of the colours of Daqu, and to the im-provement of Daqu-making techniques. (Tran. by HUANG Xiaoli).