适用于黄酒生物酸化浸米的乳酸菌筛选

Screening of Lactic Acid Bacteria Suitable for Biological Acidification of Rice Soaking in Chinese Rice Wine

DOI：10.3969/j.issn.1673-1689.2013.10.012

中文关键词: 乳酸菌 筛选 生物酸化 生物胺

英文关键词: LAB(lactic acid bacteria) screening biological acidification biogenic amine

基金项目:江苏省高校优势学科建设工程资助项目;绍兴市科技计划项目(2012A21042)

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中文摘要:

浸米是黄酒生产中的重要环节。使用高锰酸钾-溴化钾平板透明圈法,快速从黄酒酿造环节的样品中分离筛选出160株产乳酸细菌;通过生理特性试验、浸米水产酸情况、抑菌情况和产生物胺试验,得到1株乳酸菌适合用于生物酸化浸米,经16S rRNA寡核苷酸碱基序列分析鉴定菌株为植物乳杆菌。将其应用于生物酸化浸米过程中可以快速提高米浆水的酸度,缩短浸米时间,并抑制杂菌的生长,提高浸米过程的稳定性,且有效地降低浸米水中生物胺质量浓度。

英文摘要:

Rice soaking is an important step of the Chinese rice wine production. 160 strains of lactic acid bacteria were separated from the samples of rice wine brewing process and quickly screened according to the transparent circle on the potassium permanganate-potassium bromide agar plate. According to the results of physiological characteristics,acid yield of seriflux,antibacterial activity and produce of biogenic amine,one lactic acid bacteria suitable for biological acidification of rice soaking process was obtained. Strain B101 was identified to be Lactobacillus plantarum by16S rRNA sequencing. After inoculating L. plantarum B101,it can quickly improve the acidity of seriflux,shorten the time of soaking,and inhibit bacterial growth,improve the stability of the process of soaking,and effectively reduce the biogenic amine content of seriflux.

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