摘要
为通过生物法改善并提高清香型白酒酿造中功能性成分四甲基吡嗪的含量,该研究采用传统分离方法从清香型白酒大曲中分离纯化芽孢杆菌(Bacillus sp.),通过气相色谱(GC)法筛选高产四甲基吡嗪的菌株,通过形态观察及分子生物学技术对其进行菌种鉴定,并对其产四甲基吡嗪发酵培养基配方进行研究。结果表明,共分离得到31株芽孢杆菌,从中筛选得到7株产四甲基吡嗪的芽孢杆菌,其中菌株q94的四甲基吡嗪产量最高,为(0.36±0.01)g/L,其被鉴定为枯草芽孢杆菌(Bacillus subtilis)。菌株q94产四甲基吡嗪的最优培养基组成为:蔗糖80 g/L,蛋白胨10 g/L、酵母浸粉20 g/L、磷酸氢二铵30 g/L、磷酸二氢钾15 g/L,在此优化条件下,菌株q94的四甲基吡嗪产量可达(3.32±0.18)g/L。
In order to improve and increase the content of functional component tetramethylpyrazine in the brewing process of light-flavor(Qingxiangxing)Baijiu by biological method,Bacillus sp.was isolated and purified from light-flavor Baijiu Daqu by traditional separation method.High yield tetramethylpyrazine strains were screened by GC,identified by morphological observation and molecular biology technology,and the fermentation medium formula for tetramethylpyrazine production was studied.The results showed that a total of 31 strains of Bacillus sp.were isolated and 7 strains of tetramethylpyrazine-producing Bacillus sp.were screened,and the strain q94 had the highest yield of tetramethylpyrazine,which was(0.36±0.01)g/L.It was identified as Bacillus subtilis.The optimal medium composition of strain Q94 for tetramethylpyrazine production was as follows:sucrose 80 g/L,peptone 10 g/L,yeast extract 20 g/L,diammonium hydrogen phosphate 30 g/L,potassium dihydrogen phosphate 15 g/L.Under these optimal conditions,the tetramethylpyrazine yield of strain q94 could reach(3.32±0.18)g/L.
作者
张锦华
张潇月
白宝清
范三红
ZHANG Jinhua;ZHANG Xiaoyue;BAI Baoqing;FAN Sanhong(College of Life Science,Shanxi University,Taiyuan 030006,China;Shanxi Key Laboratory for Research and Development ofRegional Plants,Shanxi University,Taiyuan 030006,China)
出处
《中国酿造》
CAS
北大核心
2023年第3期47-52,共6页
China Brewing
基金
山西省青年科学研究项目(20210302124511)
研究开发性课题(01130121110114)
山西大学杏花村开放课题基金(XCSXU-KF-202201,XCSXU-KF-202208,XCSXU-KF-202211)。
关键词
清香型白酒大曲
芽孢杆菌
四甲基吡嗪
筛选
鉴定
发酵培养基
light-flavor Baijiu Daqu
Bacillus
tetramethylpyrazine
screening
identification
fermentation medium
