浓香型白酒酒醅中乳酸菌的筛选与鉴定
Isolation and identification of lactic acid bacteria in fermented grains of Nongxiang Baijiu
解廷娜 1黄雅楠 1尼苹乐喜 1詹峰萍 1余洪春 1南国辉 2李莉 1伍琼 3袁华伟2
作者信息
- 1. 宜宾学院质量管理与检验检测学部,宜宾 644000
- 2. 宜宾学院质量管理与检验检测学部,宜宾 644000;宜宾学院固态发酵资源利用四川省重点实验室,宜宾 644000
- 3. 宜宾五粮液股份有限公司,宜宾 644000
- 折叠
摘要
乳酸及其衍生物是白酒中重要的风味物质,对酒体的呈香呈味具有重要作用.为了筛选乳酸菌,本研究以某酒企浓香型白酒酒醅为研究对象,优化乳酸菌分离条件,比较不同DNA提取方法的效果,经酶切与DNA测序鉴定乳酸菌种类.结果表明,在MRS肉汤培养基中,以 37℃厌氧培养 24 h条件下,初筛酒醅中 95 株乳酸菌.确定乳酸菌DNA提取最优方法为煮沸法,并鉴定菌株均为面包乳杆菌(Lactobacillus panis),具有生成乳酸与正丙醇等作用,本研究对白酒的生产与品质的提升有重要参考价值.
Abstract
Lactic acid and its derivatives are important flavor substances in Nongxiang Baijiu which play a vital role in the aroma and taste of the wine.In order to screen lactic acid bacteria,this study tooke a Nongxiang Baijiu fermented grains as the research object.The isolation conditions of lactic acid bacteria were optimized,the effects of different DNA extraction methods were compared,and the species of lactic acid bacteria were identified by enzyme digestion and DNA sequencing.The results showed that 95 strains of lactic acid bacteria were preliminarily screened in MRS broth medium under anaerobic culture at 37°C for 24 h.The optimal method for DNA extraction of lactic acid bacteria was determined to be boiling method,and the strains were identified as Lactobacillus panis,which had the effects of producing lactic acid and n-propanol.This study has important reference value for the production and quality improvement of Nongxiang Baijiu.
关键词
乳酸菌筛选/DNA测序/酒醅/浓香型白酒Key words
screening of lactic acid bacteria/DNA sequence/fermented grains/Nongxiang Baijiu引用本文复制引用
出版年
2024
NETL
NSTL
万方数据