投稿指南出版伦理版权说明 我要投稿
首页 > 过刊浏览>2025年第卷第3期 >57-65. DOI:10.12441/spyswjs.20250117002
PDF HTML阅读 XML下载 导出引用 引用提醒
堆积发酵过程中大曲慢生芽孢杆菌的演替规律及代谢特性分析
CSTR:
作者:
作者单位:

1.江南大学生物工程学院， 江苏 无锡 214122;2.中国食品工业协会， 北京 100073;3.四川大学轻工科学与技术学院，四川 成都 610065;4.江南大学生命科学与健康工程学院，江苏 无锡 214122;5.国家固态酿造工程技术研究中心，四川 泸州 646000

作者简介:

通讯作者:

陆震鸣（1981—），男，博士，教授，博士研究生导师，主要从事酿造微生态研究。E-mail：zmlu@jiangnan.edu.cn

中图分类号:

基金项目:

国家科技基础资源调查专项项目（2021FY100900）。


Succession Law and Metabolic Characteristics of Lentibacillus daqui During Stacking Fermentation
Author:
Affiliation:

1.School of Biotechnology, Jiangnan University, Wuxi 214122, China;2.China National Food Industry Association, Beijing 100073, China;3.College of Light Industry Science and Technology, Sichuan University, Chengdu 610065, China;4.School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China;5.National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China

Fund Project:

  • 摘要
    • |
  • 图/表
    • |
  • 访问统计
    • |
  • 参考文献
    • |
  • 相似文献
    • |
  • 引证文献
    • |
  • 资源附件
    • |
  • 文章评论
    摘要:

    【目的】 了解大曲慢生芽孢杆菌（Lentibacillus daqui，L.daqui）在堆积发酵酒醅中的演替规律及代谢特性。【方法】 采用扩增子测序方法分析了堆积发酵酒醅中的细菌群落结构，采用纯培养固态发酵方法评价了原料种类、氧含量和培养温度对L. daqui ZS110521T生长、产酶和产香能力的影响。 【结果】L. daqui ZS110521T在堆积发酵前期（0~60 h）为酒醅细菌群落的优势属（相对丰度>10%）。纯培养发酵结果表明，L. daqui ZS110521T在小麦培养基中生长能力和酶活力更高，而在高粱小麦混合培养基（质量比1∶1）中则更有利于吡嗪类化合物的积累。有氧条件下菌株的酶活力更强，吡嗪类化合物的积累更多。菌株在37~45 ℃培养36 h时的基因拷贝数达到最高，在45~55 ℃培养时酶活力最强。当发酵温度升高到65 ℃培养至120 h时，主要积累了2，5-二甲基吡嗪、2，4-二叔丁基苯酚、苯甲醛、壬醛、乙偶姻等挥发性化合物。 【结论】为明确L. daqui ZS110521T在堆积发酵中的产酶和产香功能提供了科学依据。

    Abstract:

    [Objective] This study aims to understand the succession and metabolic characteristics of Lentibacillus daqui (L.daqui) in fermented grains during stacking fermentation.[Method] The bacterial community structure in fermented grains during stacking fermentation was analyzed by amplicon sequencing. The effects of raw materials, oxygen content, and culture temperature on the biomass, enzyme production, and aroma production of L. daqui ZS110521T were evaluated by the pure culture solid-state fermentation method. [Result] L. daqui ZS110521T was the dominant genus (relative abundance>10%) in the bacterial community in the early stage (0~60 h) of stacking fermentation. The results of pure culture showed that L. daqui ZS110521T had higher biomass and enzyme activity in the wheat medium, while more pyrazines were accumulated in the sorghum-wheat (mass ratio of 1? ∶ 1) mixed medium. Under aerobic conditions, the enzyme activity and pyrazine content of the strain was higher. The gene copies reached the highest when the strain was cultured at 37~45 ℃ for 36 h, and the enzyme activity was the strongest when the strain was cultured at 45~55 ℃. When the strain was cultured at 65 ℃ for 120 h, 2,5-dimethylpyrazine, 2,4-di-tert-butylphenol, benzaldehyde, nonanal, and acetoin were mainly accumulated. [Conclusion] This study provided a scientific basis for clarifying the enzyme production and aroma production functions of L. daqui ZS110521T in stacking fermentation.

    参考文献
    相似文献
    引证文献
引用本文

曹倩,梁晋鄂,陆震鸣,张晓娟,柴丽娟,王松涛,沈才洪,史劲松,许正宏.堆积发酵过程中大曲慢生芽孢杆菌的演替规律及代谢特性分析[J].食品与生物技术学报,2025,(3):57-65.

CAO Qian, LIANG Jin’e, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, WANG Songtao, SHEN Caihong, SHI Jinsong, XU Zhenghong. Succession Law and Metabolic Characteristics of Lentibacillus daqui During Stacking Fermentation[J]. Journal of Food Science and Biotechnology,2025,(3):57-65.

复制
分享
相关视频

文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2025-01-17
  • 最后修改日期:2025-03-04
  • 录用日期:
  • 在线发布日期: 2025-07-15
  • 出版日期:
文章二维码

版权所有：《食品与生物技术学报》编辑部

地址：江苏省无锡市蠡湖大道1800号  邮政编码：214122

电话：0510-85913526  电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码