食品科学 ›› 2022, Vol. 43 ›› Issue (18): 121-126.doi: 10.7506/spkx1002-6630-20211004-020

• 生物工程 • 上一篇    

共培养时酿酒酵母对速生梭菌己酸代谢的影响及其机理

晋湘宜,赵婷,王家胜,李良,李俊薇,陈茂彬,方尚玲   

  1. (1.湖北工业大学生物工程与食品学院,湖北 武汉 430068;2.黄鹤楼酒业有限公司,湖北 武汉 430050)
  • 发布日期:2022-09-28
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400500);湖北省科技厅重大专项(2018ABA084)

Effect and Mechanism of Co-culture with Saccharomyces cerevisiae on the Metabolism of Caproic Acid by Clostridium celerecrescens

JIN Xiangyi, ZHAO Ting, WANG Jiasheng, LI Liang, LI Junwei, CHEN Maobin, FANG Shangling   

  1. (1. College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China;2. Yellow Crane Tower Distillery Co. Ltd., Wuhan 430050, China)
  • Published:2022-09-28

摘要: 以1 株可以产己酸的速生梭菌(Clostridium celerecrescens)JSJ-1与1 株酿酒酵母(Saccharomyces cerevisiae)C-1为研究对象,在不同营养条件下,比较2 种微生物纯培养、共培养过程中生长代谢(菌落数、葡萄糖、乙醇、丁酸、己酸)的差异,分析S. cerevisiae对己酸菌己酸代谢的影响及其机理。结果发现:在厌氧条件下,34 ℃静置培养,S. cerevisiae C-1比C. celerecrescens JSJ-1更具有生长优势,会优先利用培养基中的葡萄糖。当培养基中唯一碳源为葡萄糖时,S. cerevisiae C-1会利用葡萄糖代谢生成乙醇,为C. celerecrescens JSJ-1合成己酸提供底物。当培养基中含0.5%葡萄糖和2%乙醇时,共培养相比C. celerecrescens JSJ-1单独培养,己酸的生成时间提前了4 d。葡萄糖对C. celerecrescens JSJ-1生成己酸有较强的抑制作用,共培养时S. cerevisiae C-1利用葡萄糖可缓解葡萄糖对己酸生成的抑制。在浓香型白酒发酵过程中,S. cerevisiae不仅可以为己酸菌合成己酸提供底物,而且可以缓解葡萄糖对己酸生成的抑制作用。

关键词: 速生梭菌;酿酒酵母;纯培养;共培养;己酸;微生物相互作用

Abstract: To study the effect of co-culture with Saccharomyces cerevisiae on the metabolism of caproic acid-producing bacteria and its mechanism, a strain of Clostridium celerecrescens JSJ-1 that can produce caproic acid and S. cerevisiae C-1 were cultured separately or co-cultured under different nutrient conditions. We compared the growth and metabolism (number of microbial colonies, glucose, ethanol, butyric acid, caproic acid) of the two strains in monoculture and co-culture. The results showed that S. cerevisiae C-1 grew better than C. celerecrescens JSJ-1 under anaerobic static culture conditions at 34 ℃, and could preferentially utilize glucose in the medium. When glucose was used as the sole carbon source, S. cerevisiae C-1 could utilize glucose to produce ethanol as a substrate for the synthesis of caproic acid by C. celerecrescens JSJ-1. When the medium contained 0.5% glucose and 2% ethanol, the co-culture produced caproic acid four days earlier than C. celerecrescens JSJ-1 alone. Glucose had a strong inhibitory effect on the production of caproic acid by C. celerecrescens JSJ-1. S. cerevisiae C-1 could utilize glucose to relieve its inhibitory effect on the production of caproic acid upon co-culture. During the fermentation of nongxiangxing baijiu, S. cerevisiae can not only provide substrates for caproic acid-producing bacteria to synthesize caproic acid, but also alleviate the inhibitory effect of glucose on caproic acid production.

Key words: Clostridium celerecrescens; Saccharomyces cerevisiae; pure culture; co-culture; caproic acid; microbial interaction

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