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[1]罗青春# 郑 佳#** 赵 东 乔宗伟 安明哲 张 霞 杨康卓.浓香型白酒中优势乳酸菌和酵母菌间的相互关系*[J].应用与环境生物学报,2019,25(04):1-5.
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浓香型白酒中优势乳酸菌和酵母菌间的相互关系*()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
25卷
期数:
2019年04期
页码:
1-5
栏目:
出版日期:
2019-07-30

文章信息/Info

作者:
罗青春1# 郑 佳1#** 赵 东12 乔宗伟12 安明哲12 张 霞1 杨康卓1
1宜宾五粮液股份有限公司 宜宾 644007 2固态发酵资源利用四川省重点实验室 宜宾 644007
关键词:
浓香型白酒优势乳酸菌优势酵母菌相互关系
Keywords:
strong aroma baijiu dominant LAB dominant yeast interaction
摘要:
为了更深入地认识白酒发酵机理,探究多粮浓香型白酒中优势乳酸菌和优势酵母菌的相互作用关系及代谢模型,本研究利用五粮粉为培养基,测定分离自酒醅中的2株优势乳酸菌和2株优势酵母菌纯培养及其共培养中菌株的理化指标、活菌数以及主要挥发性代谢产物的变化。结果显示,Saccharomyces cerevisiae J7 产乙醇(56.7 g/L)和酯类物质多,Lactobacillus buchneri R62 和Lactobacillus acetotolerans R73 产乳酸较多,峰值分别达到11.79和11.64g/L;共培养时,S. cerevisiae J7 显著抑制两株乳酸菌的生长和乳酸合成;两株乳酸菌对Pichia membranifaciens J42 的生长和乙醇合成有抑制作用;从挥发性代谢产物可知,P. membranifaciens S42 与乳酸菌共培养时,乳酸乙酯含量显著增加。研究表明,浓香型白酒酒醅中的乳酸菌和酵母菌存在相互作用,并且共培养时生成了乳酸乙酯。(图5表2参42)
Abstract:
In order to well understand the fermentation mechanism of baijiu, the interaction and metabolic model between dominant lactic acid bacteria (LAB) and yeast strains in strong aroma baijiu were investigated. F ive grains powder was used as the medium. Various parameters including physiochemical indices, viable counts and main metabolites of two dominant LAB and two yeast strains in pure culture and co-culture were detected . The results showed that Saccharomyces cerevisiae J7 produced more ethanol ( 56.7 g/L) and esters than other tested isolates. Additionally, Lactobacillus buchneri R62 and L. acetotolerans R73 produced more lactic acid than other strains, with the highest content of 11.79 and 11.64 g/L, respectively . I n co-culture system, the growth and lactic acid synthesis ability of two LAB strains were significantly inhibited by S. cerevisiae J7 . While two LAB strainshad significant inhibitory effects on the growth and ethanol synthesis of Pichia membranifaciens J42. The assay of volatile metabolites indicated that the content of ethyl lactate was significantly increased when P. membranifaciens J42 was co-cultured with LAB.The results demonstrated that there was interaction between lactic acid bacteria and yeast in fermented grains of strong aroma baijiu, and ethyl lactate was produced during co-culture process

相似文献/References:

[1]张霞,武志芳,张胜潮,等.贵州浓香型白酒大曲中霉菌的18S rDNA系统发育分析[J].应用与环境生物学报,2011,17(03):334.[doi:10.3724/SP.J.1145.2011.00334]
 ZHANG Xia,WU Zhifang,ZHANG Shengchao,et al.Phylogenetic Analysis of 18S rDNA Sequence of Mold from Luzhou-flavor Daqu[J].Chinese Journal of Applied & Environmental Biology,2011,17(04):334.[doi:10.3724/SP.J.1145.2011.00334]
[2]魏娜,朱晓宇,陶勇,等.浓香型白酒窖泥中优势菌群的定量PCR分析[J].应用与环境生物学报,2015,21(04):635.[doi:10.3724/SP.J.1145.2015.02021]
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更新日期/Last Update: 2019-02-01