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

doi:10.7506/spkx1002-6630-201319049

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

Abstract

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

CLC Number:

TS261.1

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

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