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酱香型白酒酿造酒醅中产香芽孢杆菌的分离鉴定

放大字体  缩小字体 发布日期:2023-01-05  浏览次数:158121
核心提示:为了改善并增强酱香型白酒香气,使其具有独特的风味特征,本研究从七轮次混合酒醅中分离到的7株菌中筛选到一株产香性能较优的菌株DAI bj-1。通过观察该菌株在肉汤琼脂培养基上的菌落形态及细胞形态特征(革兰氏染色为阳


    为了改善并增强酱香型白酒香气,使其具有独特的风味特征,本研究从七轮次混合酒醅中分离到的7株菌中筛选到一株产香性能较优的菌株DAI bj-1。通过观察该菌株在肉汤琼脂培养基上的菌落形态及细胞形态特征(革兰氏染色为阳性),初步判断该菌为革兰氏阳性菌。通过革兰氏阳性菌鉴定卡(GP)、芽孢菌鉴定卡(BCL)等生理生化实验结果,PCR扩增、上机测序以及系统发育树的构建分析,该菌株与标准菌株序列的相似性为99.93%,即酒醅中分离筛选到的菌株DAI bj-1为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)。In order to improve the aroma of Jiangxiang Baijiu,a strain(DAI bj-1) with excellent aroma-producing performance was selected from the 7 strains isolated from the mixed fermented grains.By observing the colony morphology and cellular morphological characteristics of the strain on broth agar medium,DAI bj-1 was preliminary judged to be Gram-positive bacteria.The test results of the Gram-positive bacteria identification card(GP),the Bacillus identification card(BCL),the PCR amplification,the online sequencing and the phylogenetic tree revealed that the sequence similarity of DAI bj-1 and the standard strain was 99.93 %,and the strain DAI bj-1 was identified as Bacillus amyloliquefaciens.


 

 
 
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