偏高温大曲发酵过程中B.licheniformis和B.subtilis动态变化和生产特性

doi:10.7506/spkx1002-6630-201319049

食品科学

偏高温大曲发酵过程中B.licheniformis和B.subtilis动态变化和生产特性

周瑞平1,2，王涛3，陈云宗1,2，江东材1,2，唐代云1,2，刘超1,2，朱和琴1,2，周荣清4

1. 四川省宜宾市叙府酒业股份有限公司技术中心，四川宜宾 644000；2. 宜宾市酿酒微生物应用工程技术研究中心，
四川宜宾 644000；3. 宜宾学院发酵资源与应用四川省高校重点实验室，四川宜宾 644000；
4. 四川大学轻纺与食品学院，四川成都 610065

出版日期:2013-10-15 发布日期:2013-09-27
通讯作者: 周瑞平
基金资助:
四川省科技厅科技支撑计划项目(2010SZ0229)；四川省经信委重大产业创新专项(2011YB00275)；
2011宜宾市科技自主创新专项(2011ZGY010)；宜宾市科技创新专项(2011ZGY009)；宜宾市引进高层次人才项目(2011YG02)

Dynamic Change and Production Characteristics of B. licheniformis and B. subtilis during Fermentation of High-temperature Daqu

ZHOU Rui-ping1,2，WANG Tao3，CHEN Yun-zong1,2，JIANG Dong-cai1,2，TANG Dai-yun1,2， LIU Chao1,2，ZHU He-qin1,2，ZHOU Rong-qing4

1. Technical Center of Yibin Xufu Liquor Industry Co. Ltd., Yibin 644000, China；2. Yibin Engineering Research Center for
Fermentation Microbes, Yibin 644000, China；3. Key Laboratory of Fermentation Resources and Application, Yibin College,
Yibin 644000, China；4. College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China

Online:2013-10-15 Published:2013-09-27
Contact: ZHOU Rui-ping

摘要/Abstract

摘要：

对偏高温大曲发酵过程中Bacillus licheniformis和Bacillus subtilis主要酶活及对部分理化因子耐受性进行分析。31株供试菌中，能够在65℃、体积分数7%乙醇和3.8mmol/mL酸度条件下生长的菌株分别为77.4%、83.9%、71.0%；能够产淀粉酶、脂肪酶、蛋白质酶的菌株分别占87.1%、96.8%、90.3%，其中高产菌株分别占48.4%、35.5%、38.7%；所有菌株在生理生化特征、耐受性和产酶能力上均不完全相同，表明该2个种的菌株在偏高大曲发酵过程中呈现种间多态性和生长代谢的复杂性。

关键词: 偏高温大曲, Bacillus licheniformis, Bacillus subtilis, 生产特性

Abstract:

In the fermentation process of slightly high temperature Daqu, the key enzyme activities of 31 strains belonging
to Bacillus licheniformis and Bacillus subtilis and their tolerance to several physical and chemical factors were analyzed.
Of these strains, 77.4% could grow at 65 ℃, 83.9% in 7% ethanol and 71.0% at acidity of 3.8 mmol/mL, respectively. In
addition, 87.1%, 96.8% and 90.3% of them were capable of producing amylase, lipase and protease, respectively, and the
proportions of high-yield strains were 48.4%, 35.5% and 38.7%, respectively. All 31 strains totally differed in physiological
and biochemical characteristics, tolerance and enzyme-producing ability, showing intraspecific diversity and metabolic
complexity of both Bacillus species during the initial fermentation process.

Key words: slightly high temperature Daqu, Bacillus licheniformis, Bacillus subtilis, production characteristics

中图分类号:

TS261.1

周瑞平1,2，王涛3，陈云宗1,2，江东材1,2，唐代云1,2，刘超1,2，朱和琴1,2，周荣清4. 偏高温大曲发酵过程中B.licheniformis和B.subtilis动态变化和生产特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319049.

ZHOU Rui-ping1,2，WANG Tao3，CHEN Yun-zong1,2，JIANG Dong-cai1,2，TANG Dai-yun1,2， LIU Chao1,2，ZHU He-qin1,2，ZHOU Rong-qing4. Dynamic Change and Production Characteristics of B. licheniformis and B. subtilis during Fermentation of High-temperature Daqu[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319049.

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偏高温大曲发酵过程中B.licheniformis和B.subtilis动态变化和生产特性

Dynamic Change and Production Characteristics of B. licheniformis and B. subtilis during Fermentation of High-temperature Daqu

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