摘要
乳酸利用菌可以有效降低白酒中乳酸乙酯的前体物质乳酸,提高酒体品质。本研究以乳酸钠作为唯一碳源,从某酒厂窖泥中筛选出6株可以利用乳酸的微生物,从中选择了2株利用乳酸较好的菌株,通过菌种鉴定为赖氨酸芽孢杆菌(Lysinibacillus sp.)和热带杆菌(Bacillus tropicus),分别命名为R-2和R-3,研究对pH的耐受性、乙醇的耐受性和葡萄糖存在对利用乳酸的影响。结果表明:2菌株在34℃培养3 d,可以耐受5%的乙醇含量;可以正常生长的p H为6.5~9.5,都在pH8.5时生长最好;葡萄糖和乳酸共同存在时R-2和R-3菌株对乳酸的消耗量比未加葡萄糖时消耗量低,但是在厌氧条件下仍可利用乳酸0.65 g/L(8.6%)和0.73 g/L(9.7%),对白酒降低乳酸乙酯有一定的应用与参考价值。
Lactic acid-utilizing bacteria can effectively reduce the content of lactic acid in Baijiu and improve the liquor quality.In this study,sodium lactate was used as the sole carbon source,and six lactic acid-utilizing bacteria strains were screened from the pit mud of a distillery.Two strains that had better lactic acid-utilizing ability were further selected,and identified as Lysinibacillus sp.(R-2)and Bacillus tropicus(R-3),respectively.Their p H tolerance,ethanol tolerance,and lactic acid-utilizing ability with the presence of glucose were studied.The results showed that,when cultured at 34℃for 3 d,both strains could tolerate 5%ethanol;both strains could grow normally at pH 6.5 to 9.5,and both strains grew best at pH 8.5;with the presence of glucose and lactic acid,both strains consumed less lactic acid than without glucose;the two strains could reduce the content of lactic acid by 0.65 g/L(8.6%)and0.73 g/L(9.7%)under anaerobic conditions.In conclusion,the two strains had certain application and reference value for reducing the content of lactic acid in Baijiu.
作者
毛志海
殷想想
占成
常煦
方尚玲
MAO Zhihai;YIN Xiangxiang;ZHAN Cheng;CHANG Xu;FANG Shangling(Hubei Technology Center of Brewing and Equipment Engineering,School of Food and Biological Engineering,Hubei University of Technology,Wuhan,Hubei 430068;Angel Yeast Co.Ltd.,Yichang,Hubei 443000,China)
出处
《酿酒科技》
2023年第1期24-29,34,共7页
Liquor-Making Science & Technology
基金
“十三五”国家重点研发计划项目中的重点课题子课题(2016YFD0400500):传统酿造食品风味与品质调控及新型酿造技术创制
湖北省科技厅重大专项:传统白酒酿造智能化生产关键装备与技术研发(2018ABA084)。
关键词
乳酸利用菌
筛选
鉴定
生长特性
lactic acid-utilizing bacteria
screening
identification
growth characteristics
