Screening of a Functional Bacterial Strain from Chinese Liquor Pit Mud by Microencapsulation Culture Method

doi:10.7506/spkx1002-6630-201706024

Abstract

Abstract: A total of 95 bacterial strains were isolated from Chinese liquor pit mud by the microencapsulation culture method through cell sorting using flow cytometry. Out of these isolates, the strains LS4, LS27, LS32, LS37, LS64, LS66, LS69’ and LS85 were selected for slow growth rates. Gas chromatography analysis demonstrated that LS66 was determined as the best one for the production of an abundance of aroma compounds in Chinese liquor. By morphological observation, physiological and biochemical tests and 16S rDNA sequence analysis, it was tentatively identified as an uncultured functional bacterium, termed N8-7. The optimal culture temperature, pH and inoculums size for this strain were determined to be 35 ℃, 6.5 and 4%, respectively.

Key words: liquor, pit mud, bacteria, microencapsulation, uncultured

CLC Number:

Q815

SONG Lianbao, ZHAO Hui. Screening of a Functional Bacterial Strain from Chinese Liquor Pit Mud by Microencapsulation Culture Method[J]. FOOD SCIENCE, 2017, 38(6): 153-159.

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Screening of a Functional Bacterial Strain from Chinese Liquor Pit Mud by Microencapsulation Culture Method

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