文献类型：期刊文献

中文题名：酱香大曲中产香细菌HMZ-D的分离鉴定及GC-MS产物分析

英文题名：Isolation & Identification of Aroma-Producing Bacteria Strain HMZ-D from Jiangxiang Daqu and GC-MS Analysis of Its Metabolites

作者：杨国华 刘洪波 周剑丽 邹雪 邱树毅 黄平 姜螢

第一作者：杨国华

机构：[1]贵州省轻工业科学研究所;[2]贵州理工学院;[3]贵州医科大学附属医院;[4]贵州大学酿酒与食品工程学院

第一机构：贵州省轻工业科学研究所,贵州贵阳550007

年份：2016

卷号：0

期号：6

起止页码：29-37

中文期刊名：酿酒科技

外文期刊名：Liquor-Making Science & Technology

收录：CSTPCD

基金：贵州科学院青年基金;编号:黔科院J合字[2014]09号

语种：中文

中文关键词：微生物;酱香大曲;产香细菌;分离筛选;鉴定;GC-MS分析

外文关键词：microbe; Jiangxiang Daqu; aroma-producing bacteria; isolation ＆ screening; identification; GC-MS analysis;

摘要：从茅台镇当地酱香酒厂中筛选出2种酱香高温大曲,通过细菌培养基平板划线分离菌株,再以闻香记录、蛋白酶测定、发酵液酸酯分析为依据,筛选出1株放香好、蛋白酶活力高、酸酯含量较优的菌株HMZ-D,对该菌株进行相关实验分析。结果表明,菌株HMZ-D最适生长温度为30℃,最适生长p H值为7;菌株HMZ-D的固态、液态发酵粗酶液蛋白酶酶活具有不同的最适温度及p H值,金属离子对其的促进及抑制作用也各异;HMZ-D菌株在两种发酵方式下所得产物种类较为相似,但液态发酵所产各化合物含量及各类物质总量要低于固态发酵,从含量上看具有一系列主要特征性产物;通过鉴定,菌株HMZ-D归属为巨大芽孢杆菌。
Two kinds of Jiangxiang high-temperature Daqu were screened form local distilleries in Maotai town. Then bacteria strains were isolated from Daqu through bacteria culture medium flat line isolation. With aroma records, protease detection, and acid ester analysis of fermenting liquid, a bacteria strain HMZ-D with good aroma-producing capacity, high protease activity, and good ester acid content was finally obtained. The relative experimental analysis suggested that, the optimum growth temperature of HMZ-D was 30 ℃ and its optimum growth p H value was 7; crude enzyme liquid protease activity by solid fermentation/liquid fermentation of HMZ-D had different optimum temperature and p H value, and the promoting effects/inhibiting effects of metal ions were different; HMZ-D strain had almost the same metabolites under two different fermentation patterns, however, the content of each compound produced in liquid fermentation and the total amount of the produced compounds were lower than that in solid fermentation; strain HMZ-D was identified as Bacillus megaterium.