不同来源酒曲酿制米酒中乳酸菌的分离与鉴定
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摘要
为了研究湖北孝感和四川成都地区米酒曲中乳酸菌的多样性,该研究利用孝感凤窝米酒曲和成都农家自制米酒曲制作米酒,并采用改良MRS固体培养基和分子生物学技术对米酒中的乳酸菌进行分离、鉴定。结果表明,从孝感米酒中共分离出42株乳酸菌,隶属于7个种,分别为戊糖片球菌(Pediococcus pentosaceus)、融合魏斯氏乳酸菌(Weissella confusa)、植物乳杆菌(Lactobacillus plantarum)、发酵乳杆菌(Lactobacillus fermentum)、能动乳杆菌(Lactobacillus agilis)、屎肠球菌(Enterococcus faecium)和乳酸乳球菌(Lactococcus lactis);从成都米酒中共分离出35株乳酸菌,隶属于7个种,分别为P. pentosaceus、W. confusa、L. plantarum、E. faecium、食窦魏斯氏乳酸菌(Weissella cibaria)、约汉逊氏乳杆菌(Lactobacillus johnsonii)和短乳杆菌(Lactobacillus brevis)。两种米酒中分离出的相同菌种为P. pentosaceus、W. confusa、L. plantarum和E. faecium。其中,P. pentosaceus为两种米酒的优势菌株。
In order to research the diversity of lactic acid bacteria in rice wine Jiuqu from Xiaogan, Hubei and Chengdu, Sichuan, the rice wine was fermented by Xiaogan Fengwo rice wine Jiuqu and Chengdu farmer homemade rice wine Jiuqu. The lactic acid bacteria in rice wine were isolated and identified by improved MRS solid medium and molecular biology technology. The results showed that 42 strains of lactic acid bacteria were isolated from Xiaogan rice wine, which belonged to 7 species, including Pediococcus pentosaceus, Weissella confuse, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus agilis, Enterococcus faecium and Lactococcus lactis. 35 strains of lactic acid bacteria were isolated from Chengdu rice wine, which belonged to 7 species, including P. pentosaceus, W. confusa, L. plantarum, E. faecium, Weissella cibaria, Lactobacillus johnsonii and Lactobacillus brevis. Among them, P. pentosaceus was the dominant strain of two kinds of rice wine, and the same species isolated from two kinds of rice wine were P. pentosaceus, W. confusa, L. plantarum and E. faecium.
In order to research the diversity of lactic acid bacteria in rice wine Jiuqu from Xiaogan, Hubei and Chengdu, Sichuan, the rice wine was fermented by Xiaogan Fengwo rice wine Jiuqu and Chengdu farmer homemade rice wine Jiuqu. The lactic acid bacteria in rice wine were isolated and identified by improved MRS solid medium and molecular biology technology. The results showed that 42 strains of lactic acid bacteria were isolated from Xiaogan rice wine, which belonged to 7 species, including Pediococcus pentosaceus, Weissella confuse, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus agilis, Enterococcus faecium and Lactococcus lactis. 35 strains of lactic acid bacteria were isolated from Chengdu rice wine, which belonged to 7 species, including P. pentosaceus, W. confusa, L. plantarum, E. faecium, Weissella cibaria, Lactobacillus johnsonii and Lactobacillus brevis. Among them, P. pentosaceus was the dominant strain of two kinds of rice wine, and the same species isolated from two kinds of rice wine were P. pentosaceus, W. confusa, L. plantarum and E. faecium.
引文
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[22]王丹丹,倪慧,赵慧君,等.凤窝酒曲中乳酸的分离及其作用下的米酒品质评价[J].中国酿造,2018,37(6):80-84.
[2]王艳萍,程巧玲,张阳,等.米酒醪中优势微生物菌相组成的初步研究[J].中国酿造,2008,27(5):12-14.
[3]王小红,徐康,赵山,等.孝感凤窝酒曲中酵母菌的分离及特性研究[J].现代食品科技,2008,24(2):134-137.
[4]王小红,王莹,赵山,等.孝感凤窝酒曲中根霉的分离及特性研究[J].中国酿造,2008,27(13)21-24.
[5]蔡丽,易响,陈福生,等.传统米酒酒曲的评价及根霉的分类鉴定[J].中国酿造,2010,29(12):30-33.
[6]JIAO J K,ZHANG L W,YI H X.Isolation and characterization of lactic acid bacteria from fresh Chinese traditional rice wines using denaturing gradient gel electrophoresis[J].Food Sci Biotech,2016,25(1):173-178.
[7]ENDO A,OKADA S.Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis[J].JBiosci Bioeng,2005,99(3):216-221.
[8]KIM S Y,YOO K S,KIN J E,et al.Diversity analysis of lactic acid bacteria in Korean rice wine by culture-independent method using PCR-denaturing gradient gel electrophoresis[J].Food Sci Biotech,2010,19(3):749-755.
[9]张振东,赵慧君,沈馨,等.米酒曲细菌多样性研究[J].中国微生态学志,2018,30(6):640-646.
[10]沈馨,尚雪娇,董蕴,等.基于MiSeq高通量测序技术对3个孝感凤窝酒曲细菌多样性的评价[J].中国微生态学杂志,2018,30(5):525-530,544.
[11]苗乘源,郑琳,程雅韵,等.朝鲜族传统米酒中的乳酸菌多样性分析[J].延边大学农学学报,2016,38(3):248-250,270.
[12]焦晶凯.传统酿造米酒微生物多样性及优势菌特性的研究[D].哈尔滨:哈尔滨工业大学,2012.
[13]蔡浚泽,张兰威,付春梅,等.传统米酒中产酸菌的分离筛选及其发酵性能的研究[J].中国酿造,2007,26(10):23-26.
[14]蔡浚泽.传统法酿造糯米酒中乳酸菌的筛选及发酵特性研究[D].哈尔滨:东北农业大学,2007.
[15]沈馨,李华佳,袁怀瑜,等.米酒中乳酸菌的分离及其在猕猴桃酒中的应用[J].食品科技,2018,43(9):24-29.
[16]杨小丽,高航,徐宝钗,等.孝感米酒中乳酸菌的分离及其对黄酒品质的影响[J].食品工业科技,2018,39(18):93-98.
[17]ZHOU N,ZHANG J X,FAN M T,et al.Antibiotic resistance of lactic acid bacteria isolated from Chinese yoghourts[J].J Dairy Sci,2012,95(9):4775-4783.
[18]SAMBROOK J,RUSSEL D W.分子克隆实验指南(第三版)[M].北京:科学出版社,2002:1595.
[19]王玉荣,张俊英,胡欣洁,等.湖北孝感和四川成都地区来源的酒曲对米酒滋味品质影响的评价[J].食品科学,2015,36(16):207-210
[20]MVEOBIANG A,MESTDAGH M,PORTAELS F.DNA isolation from chloroform/methanol-treated mycobacterial cells with outlysozyme and proteinase K[J].Biotechniques,2001,30(2):272-274.
[21]SAITOU N,NEI M.The neighbor joining method:A new method for reconstructing phylogenetic tree[J].Mol Biol Evol,1987,4(4):406-425.
[22]王丹丹,倪慧,赵慧君,等.凤窝酒曲中乳酸的分离及其作用下的米酒品质评价[J].中国酿造,2018,37(6):80-84.