摘要
乳酸及其衍生物是白酒中重要的风味物质,对酒体的呈香呈味具有重要作用。为了筛选乳酸菌,本研究以某酒企浓香型白酒酒醅为研究对象,优化乳酸菌分离条件,比较不同DNA提取方法的效果,经酶切与DNA测序鉴定乳酸菌种类。结果表明,在MRS肉汤培养基中,以37°C厌氧培养24 h条件下,初筛酒醅中95株乳酸菌。确定乳酸菌DNA提取最优方法为煮沸法,并鉴定菌株均为面包乳杆菌(Lactobacillus panis),具有生成乳酸与正丙醇等作用,本研究对白酒的生产与品质的提升有重要参考价值。
Lactic acid and its derivatives are important flavor substances in Nongxiang Baijiu which play a vital role in the aroma and taste of the wine.In order to screen lactic acid bacteria,this study tooke a Nongxiang Baijiu fermented grains as the research object.The isolation conditions of lactic acid bacteria were optimized,the effects of different DNA extraction methods were compared,and the species of lactic acid bacteria were identified by enzyme digestion and DNA sequencing.The results showed that 95 strains of lactic acid bacteria were preliminarily screened in MRS broth medium under anaerobic culture at 37°C for 24 h.The optimal method for DNA extraction of lactic acid bacteria was determined to be boiling method,and the strains were identified as Lactobacillus panis,which had the effects of producing lactic acid and n-propanol.This study has important reference value for the production and quality improvement of Nongxiang Baijiu.
作者
解廷娜
黄雅楠
尼苹乐喜
詹峰萍
余洪春
南国辉
李莉
伍琼
袁华伟
XIE Ting-Na;HUANG Ya-Nan;NIPING Le-Xi;ZHAN Feng-Ping;YU Hong-Chun;NAN Guo-Hui;LI Li;WU Qiong;YUAN Hua-Wei(Faculty of Quality Management and Inspection,Yibin University,Yibin 644000,China;Wuliangye Yibin Co.,Ltd.,Yibin 644000,China;Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,China)
出处
《实验室检测》
2024年第10期125-127,共3页
Laboratory Testing
基金
宜宾学院科研项目(2016PY03)
四川省科技厅项目(2023NSFSC0343)
关键词
乳酸菌筛选
DNA测序
酒醅
浓香型白酒
screening of lactic acid bacteria
DNA sequence
fermented grains
Nongxiang Baijiu
