摘要
该研究采用多种培养基富集方法和厌氧分离技术,从浓香型白酒窖泥中分离菌株,通过形态学观察、16S r RNA基因测序以及系统发育学分析确定其基本的分类信息,并通过气相色谱-质谱(GC-MS)及高效液相色谱(HPLC)法对颤螺旋菌科(Oscillospiraceae)己酸菌的代谢产物进行分析。结果表明,共分离得到63株细菌。基于16S r RNA基因序列可将全部菌株鉴定到属,分属于2纲3目8科15属,主要包括梭菌属(Clostridium)、植物乳植杆菌属(Lactiplantibacillus)、葡萄球菌属(Staphylococcus)、芽孢乳杆菌属(Sporolactobacillus)、Haloimpatiens、副梭菌属(Paraclostridium)、水原拉梅尔芽孢杆菌属(Rummeliibacillus)、产己酸菌属(Caproiciproducens)等。其中,有9株菌与近似菌的序列相似度较低(96.17%~97.70%),可能为潜在的新物种。3株颤螺旋菌科己酸菌均能利用RCM培养基发酵产乙酸、丁酸、己酸;其中Caproicibacterium sp. 20-5D、Caproiciproducens sp. CPB-2和Caproiciproducens sp. YR-4的己酸产量分别为3.84 g/L、1.03 g/L和0.35 g/L,具有较强的产混合酸能力。从浓香型白酒窖泥中获得的功能菌对丰富窖泥可培养微生物数量和功能微生物的应用与开发具有重要意义。
The strains were isolated from strong-flavor(Nongxiangxing)Baijiu pit mud by a variety of mediumenrichment methods and anaerobic isolation techniques,their basic taxonomic information was determined by morphological observation,16S rRNA gene sequencing,and phylogeneti analysis,and the metabolites of caproic acid bacteria of Oscillospiraceae were analyzed by GC-MS and HPLC.The results showed that a total of 63 strains ofbacteria were isolated.Based on the 16S rRNA gene sequences,all strains could be identified to genus and belongedto 2 class,3 order,8 fam hes and 15 genus.including Closridium.Lacliplantibacilus,Staphylococcus.Sporolactobacilus,Haloimpatiens,Paraclostridium.Rummelibacilus Caproiciproducens,etc.Among them,there were 9 strains showed low sequence similarity(96.179%-97.70%6)to the proximate bacteria.which might b potential new species.Both of3 caproic acid bacteria of 0scillospiraceae was capable of producing acetic acid.butyic acid,caproic acid by fermen ation using ROlM medium.and the caproic acid production of Caproicibaclerium sp.20-5D.Caproiciproducenssp.CpB-2 and Caproiciproducens sp YR-4 was 3.84 g/L,1.03 g/L and 0.35 g/L,respectively,with strong ability of producing mixed acids.The fuctional bactera isolated fom the pit mu ot strone-tlavor ballu had the ereat suenticance for enrchg the numbers of cuhrable mcrobes im oit mud and the apphcaton and develooment o functional microorganisms.
作者
叶光斌
夏尚超
宗绪岩
林世刚
曾偲宇
YE Guangbin;XIA Shangchao;ZONG Xuyan;LIN Shigang;ZENG Caiyu(College of Biotechnology Engineering,Sichuan University of Science and Engineering,Yibin 644000,China;Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science and Engineering,Yibin 644000,China)
出处
《中国酿造》
CAS
北大核心
2024年第9期85-91,共7页
China Brewing
基金
2018年四川理工学院校级人才引进项目(2018RCL27)
泸州老窖研究生创新基金项目(LJCX2022-5)
泸州老窖研究生创新基金项目(LJCX2023-2)。
关键词
浓香型白酒
窖泥
分离
系统发育学分析
己酸菌
代谢产物
strong-flavor Baijiu
pit mud:isolation
phylogenetic analysis
caproic acid bacteria
metabolite
