摘要
以1株可以产己酸的速生梭菌(Clostridium celerecrescens)JSJ-1与1株酿酒酵母(Saccharomyces cerevisiae)C-1为研究对象,在不同营养条件下,比较2种微生物纯培养、共培养过程中生长代谢(菌落数、葡萄糖、乙醇、丁酸、己酸)的差异,分析S.cerevisiae对己酸菌己酸代谢的影响及其机理。结果发现:在厌氧条件下,34℃静置培养,S.cerevisiae C-1比C.celerecrescens JSJ-1更具有生长优势,会优先利用培养基中的葡萄糖。当培养基中唯一碳源为葡萄糖时,S.cerevisiae C-1会利用葡萄糖代谢生成乙醇,为C.celerecrescens JSJ-1合成己酸提供底物。当培养基中含0.5%葡萄糖和2%乙醇时,共培养相比C.celerecrescens JSJ-1单独培养,己酸的生成时间提前了4 d。葡萄糖对C.celerecrescens JSJ-1生成己酸有较强的抑制作用,共培养时S.cerevisiae C-1利用葡萄糖可缓解葡萄糖对己酸生成的抑制。在浓香型白酒发酵过程中,S.cerevisiae不仅可以为己酸菌合成己酸提供底物,而且可以缓解葡萄糖对己酸生成的抑制作用。
To study the effect of co-culture with Saccharomyces cerevisiae on the metabolism of caproic acid-producing bacteria and its mechanism,a strain of Clostridium celerecrescens JSJ-1 that can produce caproic acid and S.cerevisiae C-1were cultured separately or co-cultured under different nutrient conditions.We compared the growth and metabolism(number of microbial colonies,glucose,ethanol,butyric acid,caproic acid)of the two strains in monoculture and co-culture.The results showed that S.cerevisiae C-1 grew better than C.celerecrescens JSJ-1 under anaerobic static culture conditions at 34℃,and could preferentially utilize glucose in the medium.When glucose was used as the sole carbon source,S.cerevisiae C-1 could utilize glucose to produce ethanol as a substrate for the synthesis of caproic acid by C.celerecrescens JSJ-1.When the medium contained 0.5%glucose and 2%ethanol,the co-culture produced caproic acid four days earlier than C.celerecrescens JSJ-1 alone.Glucose had a strong inhibitory effect on the production of caproic acid by C.celerecrescens JSJ-1.S.cerevisiae C-1 could utilize glucose to relieve its inhibitory effect on the production of caproic acid upon co-culture.During the fermentation of nongxiangxing baijiu,S.cerevisiae can not only provide substrates for caproic acid-producing bacteria to synthesize caproic acid,but also alleviate the inhibitory effect of glucose on caproic acid production.
作者
晋湘宜
赵婷
王家胜
李良
李俊薇
陈茂彬
方尚玲
JIN Xiangyi;ZHAO Ting;WANG Jiasheng;LI Liang;LI Junwei;CHEN Maobin;FANG Shangling(College of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China;Yellow Crane Tower Distillery Co.Ltd.,Wuhan 430050,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第18期121-126,共6页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400500)
湖北省科技厅重大专项(2018ABA084)。
关键词
速生梭菌
酿酒酵母
纯培养
共培养
己酸
微生物相互作用
Clostridium celerecrescens
Saccharomyces cerevisiae
pure culture
co-culture
caproic acid
microbial interaction
