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首页 > 过刊浏览>2025年第44卷第8期 >87-96. DOI:10.12441/spyswjs.20240408002
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酱香型白酒窖泥中乳酸菌的分离鉴定及全基因组测序分析
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1.贵州习酒股份有限公司，贵州 遵义，564622;2.贵州省白酒制造业创新中心，贵州 遵义，563000;3.中国轻工业酱香型白酒智能酿造工程技术研究中心，贵州 遵义，564622

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汪地强（1976—），男，博士，工程技术应用研究员，主要从事白酒酿造与白酒风味研究。E-mail：diqiangwang@163.com

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2023年度贵州省科技支撑计划项目（一般项目342，一般项目343）。


Isolation, Identification, and Whole Genome Sequencing of Lactic Acid Bacteria from Pit Mud of Jiangxiangxing Baijiu
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Affiliation:

1.Guizhou Xijiu Co., Ltd., Zunyi 564622, China;2.Guizhou Province Manufacturing Innovation Center for Baijiu, Zunyi 563000, China;3.Engineering Technology Research Center of Jiang-flavor Baijiu Intelligent Brewing, China National Light Industry Council, Zunyi 564622, China

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    摘要:

    【目的】开发酱香型白酒窖泥中功能微生物菌种资源，探索其优化发酵过程和提升白酒品质的潜力。【方法】采用平板稀释涂布法从酱香型白酒窖泥中筛选乳酸菌，并进行形态学和分子生物学鉴定；采用高效液相色谱、气相色谱检测菌株的代谢产物，并运用Illumina测序技术对菌株进行全基因组测序。【结果】从酱香型白酒窖泥中分离筛选得到11株乳酸菌，其中植物乳植杆菌（Lactobacillus plantarum）r-JN-1的生长速率较快且产酸能力最强。植物乳植杆菌r-JN-1的pH、温度、NaCl溶液耐受范围分别为4.0~10.0、25~40 ℃、0~7 g/dL，且可利用多种糖类进行发酵。植物乳植杆菌r-JN-1培养液中挥发性成分测定结果表明，其能够发酵产生醋嗡、乳酸乙酯等多种酱香型白酒中的重要香气成分。植物乳植杆菌r-JN-1全基因组测序分析结果表明，其基因组序列大小为3 330 678 bp，GC占比44.32%，蛋白质编码基因3 301个。分别在COG、GO、KEGG、CAZy数据库中进行基因注释，均得到大量碳水化合物代谢相关基因。【结论】该研究为乳酸菌的拓展应用以及白酒酿造功能微生物的进一步挖掘提供了理论依据。

    Abstract:

    [Objective] This study aims to develop functional microbial strain resources from the pit mud of Jiangxiangxing Baijiu and explore their potential in optimizing the fermentation process and improving Baijiu quality.[Method] Lactic acid bacteria were screened from the pit mud of Jiangxiangxing Baijiu by the spread plate method and then identified by morphological and molecular biological methods. The metabolites of the strains were detected by high performance liquid chromatography and gas chromatography, and the whole genomes of the strains were sequenced via the Illumina sequencing technology. [Result] Eleven strains of lactic acid bacteria were isolated and screened from the pit mud of Jiangxiangxing Baijiu. Among them, Lactobacillus plantarum r-JN-1 had the faster growth and the strongest acid production capacity. Lactobacillus plantarum r-JN-1 tolerated pH 4.0~10.0, temperatures of 25~40 ℃, and NaCl solutions with the concentrations of 0~7 g/dL. Meanwhile, it could use a variety of sugars for fermentation. The determination of volatile components in the culture liquid of Lactobacillus plantarum r-JN-1 showed that fermentation with this strain could produce various key aroma components of Jiangxiangxing Baijiu, such as 3-hydroxy-2-butanone and ethyl lactate. The whole genome sequencing results showed that the genome sequence of Lactobacillus plantarum r-JN-1 was 3 330 678 bp, with the GC content of 44.32% and 3 301 protein-encoding genes. The gene annotation results in COG, GO, KEGG, and CAZy databases showed that Lactobacillus plantarum r-JN-1 carried extensive genes associated with the metabolism of carbohydrates. [Conclusion] This study provided a theoretical basis for further exploring functional microorganisms in the brewing of Baijiu and expanding the application of lactic acid bacteria.

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黄河鸥,吴成,杨少娟,谢丹,赵雯宇,杨军林,胡建锋,胡峰,汪地强.酱香型白酒窖泥中乳酸菌的分离鉴定及全基因组测序分析[J].食品与生物技术学报,2025,44(8):87-96.

HUANG Heou, WU Cheng, YANG Shaojuan, XIE Dan, ZHAO Wenyu, YANG Junlin, HU Jianfeng, HU Feng, WANG Diqiang. Isolation, Identification, and Whole Genome Sequencing of Lactic Acid Bacteria from Pit Mud of Jiangxiangxing Baijiu[J]. Journal of Food Science and Biotechnology,2025,44(8):87-96.

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  • 收稿日期:2024-04-08
  • 最后修改日期:2024-05-10
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  • 在线发布日期: 2025-11-26
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