浓香型白酒产酸细菌的分离筛选

采用稀释涂布法从浓香型白酒生产中分离得到204株细菌,经初筛、复筛、产酸实验得到产酸较强的4株细菌Pe-B36、SW-B158、T-B14和Q1XX-B254,经放大产酸实验得pH值及总酸分别为:4.63、0.73度,4.47、0.82度,4.63、0.86度,4.69、0.81度。通过16S rDNA序列分析,对这4株细菌进行了分子鉴定,研究结果表明,Pe-B36和Bacillus cereus、SW-B158和Bacillus amyloliquefaciens、T-B14和Bacillus sp.、Q1XX-B254和Bacillus cereus分别具有较高的相似性。产酸细菌的筛选和精确鉴定对浓香型白酒酿造环境的产酸分析及提高白酒品质具有重要的意义。

Separation and Screening of Acidogenic Bacteria from the Production of Luzhou-flavor Liquor

With plate dilution method,204 bacteria strains were isolated from the production of Luzhou-flavor liquor.Through primary screening and secondary screening and acid-producing experiments,4 high-acid-yield bacteria strains including Pe-B36,SW-B158,T-B14 and Q1XX-B254 were obtained.By amplified acid-producing experiments,pH value and total acid content were 4.63 and 0.73degree,4.47 and 0.82 degree,4.63 and 0.86 degree,and 4.69 and 0.81degree respectively.Molecular identification of the four bacteria strains w...