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文章摘要
白酒酿造过程中Lactobacillus panis乳酸合成关键环境因子的鉴定
Identification of Key Environmental Factors of Lactic Acid Biosynthesis by Lactobacillus panis for Chinese Liquor Brewing
投稿时间:2019-12-30  修订日期:2020-03-05
DOI:
中文关键词: 白酒酿造过程  乳酸  Lactobacillus panis  关键环境因子
英文关键词: Chinese liquor brewing  lactic acid biosynthesis  Lactobacillus panis  key environmental factors
基金项目:国家自然科学(31972854);国家轻工技术与工程一流学科自主课题(LITE2018-16)
作者单位E-mail
杨帆 江南大学 糖化学与生物技术教育部重点实验室 yangfanmt@189.cn 
杨玉波 贵州茅台酒股份有限公司  
刘延峰 江南大学 糖化学与生物技术教育部重点实验室 yanfengliu@jiangnan.edu.cn 
李江华 江南大学 工业生物技术教育部重点实验室  
王莉 中国贵州茅台酒厂集团有限责任公司  
陈坚 江南大学 工业生物技术教育部重点实验室  
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中文摘要:
      Lactobacillus panis是酱香型白酒酿造过程中主要产乳酸微生物。然而,不同环境因子对L. panis乳酸合成及乳酸合成途径关键基因的表达尚未有相关研究。本文分析了温度、乳酸、乙醇及葡萄糖四种不同的发酵过程相关的典型环境因子对L. panis乳酸产量的影响。结果表明,不同环境条件能够显著调节L. panis的生长和乳酸产量,且乳酸和乙醇是酿造过程中其乳酸合成的关键影响因素。当添加10.0 g/L乳酸后,L. panis的乳酸产量最高,达到12.3 g/L;当添加40.0 g/L乙醇后,L. panis的乳酸产量最低,仅为7.2 g/L。使用实时荧光定量PCR方法对不同条件下L. panis乳酸合成相关基因的表达进行分析,结果表明添加乳酸能够显著上调包括编码L-乳酸脱氢酶和D-乳酸脱氢酶的ldhL和ldhD在内的乳酸合成基因的表达。然而,添加乙醇会导致L. panis乳酸合成相关基因的整体显著下调。调控乳酸合成的关键环境因素的分析对于白酒酿造过程中乳酸和酿造微生物群落调控及白酒质量控制均具有重要意义。
英文摘要:
      Lactobacillus panis has been identified as the major lactic acid-producing bacteria in the fermentation of Maotai-flavor liquor. However, the effects of different environmental conditions on lactic acid metabolism and expression level of key genes in the lactic acid pathways of L. panis were not investigated. In this work, different environmental factors relevant to fermentation processes were selected, such as temperature, lactic acid, ethanol, and glucose concentrations. Effects of different environmental conditions on the growth and lactic acid production of L. panis were investigated. Quantitative real-time PCR analysis of key genes involved in lactic acid metabolism were further carried out. Results showed that under different environmental conditions, the growth and lactic acid production of L. panis was significantly altered. Lactic acid and ethanol were identified to be the most important environmental factors that affect lactic acid biosynthesis by L. panis. The maximum amount (12.3 g/L) of lactic acid was further produced when 10 g/L lactic acid was added to the growth medium. In contrast, adding 40 g/L of ethanol to the growth medium reduced lactic acid production from 10.9 g/L to 7.2 g/L, the lowest level among the different environmental conditions. Quantitative real-time PCR analysis of key genes involved in lactic acid metabolism with lactic acid supplementation showed that adding lactic acid facilitated up-regulation of key gene for lactic acid synthesis, including ldhL and ldhD encoding L-lactic acid dehydrogenase and D-lactic acid dehydrogenase, respectively. However, their expression levels were down-regulated under ethanol addition conditions, implying a decreased metabolic flux through the lactic acid synthetic pathway. The key environmental factors identified in the present study, which determine lactic acid production of L. panis, are important for modulation of lactic acid synthesis during fermentation, and would also be useful for controlling the brewing microbial community and quality of the liquor.
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