摘要
采用稀释平板法,从浓香型皇台大曲中分离纯化出73株细菌菌株,经PCR扩增其16S rDNA并测序,比对分析发现这些纯化的细菌菌株中有23株16S rDNA序列各异的可培养细菌,这些菌株分别为Bacillus licheniformis16株、Bacillus subtilis2株、Bacillus amyloliquefaciens1株、Bacillus cereus1株、Bacillus atrophaeus1株、Bacillus sonorensis1株和Brevibacillus sp.1株;采用透明圈法和液态发酵法对大曲中可培养细菌产淀粉酶性能进行检测,结果表明Bacilluslicheniformis、Bacillus subtilis和Bacillus cereus的一些菌株产淀粉酶的活性较高,其中,Bacillus licheniformis的数量最多,是重要的白酒酿造功能菌。
The cultivable bacterial community structure in Huangtai Liquor Daqu was assessed by dilution plate method and 16S rDNA gene directed PCR. The producing ainglase property of bacteria in the Daqu was investigated by clear zone and submerged fermentation （SmF）.23 strains of cultivable bacteria isolated from Huangtai Daqu were identified as Bacillus licheniformis, Bacillus subtilis, Bacillus cereus, Bacillus amyloliquefaciens,Bacillus atrophaeus, Bacillus sonerensis and Brevibacillus sp. respectively. That the strains of Bacillus licheniformis produced amylase were the most abundant bacteria in the Daqu, as well as effective amylase producer.Bacillus licheniformis might play an important role in the brewing of Huangtai liquor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期232-235,238,共5页
Science and Technology of Food Industry
基金
中央高校基本科研业务费专项资金资助项目(YX2011-21,TD2010-3)
北京市教委科研计划项目(KM200811417006)
北京市属市管高校人才强教计划资助项目
