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乳酸菌分離及混菌培養(yǎng)對釀酒酵母乙醇發(fā)酵的影響
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南疆特色農(nóng)產(chǎn)品深加工兵團重點實驗室開放課題項目(AP1503)和新疆生產(chǎn)建設(shè)兵團工業(yè)科技攻關(guān)計劃項目(2014BA026)


Isolation of Lactic Acid Bacteria from Musalais and Effects of Mixed-culture on Saccharomyces cerevisiae Ethanol Fermentation
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    摘要:

    慕薩萊思是極富傳統(tǒng)維吾爾族民族特色的飲品,,釀酒酵母與乳酸菌的共存廣泛存在于其自然發(fā)酵過程中,。采用5種乳酸菌分離培養(yǎng)基分別從2個慕薩萊思樣品中分離乳酸菌,并采用微量板半定量法對其生物膜形成能力進(jìn)行檢測,再將其與5株分離自慕薩萊思的釀酒酵母進(jìn)行混菌培養(yǎng),,探索釀酒酵母對乳酸菌生物膜形成能力的影響,,然后模擬慕薩萊思自然發(fā)酵檢測混菌生物膜對釀酒酵母乙醇發(fā)酵的影響,。結(jié)果表明:共從2個慕薩萊思樣品中分離獲得21株疑似乳酸菌,,其中2株為生物膜形成強陽性菌株,經(jīng)鑒定分別為植物乳桿菌(T1-8)和戊糖片球菌(M1-6),;混菌培養(yǎng)后,,釀酒酵母A對T1-8生物膜的形成有極顯著促進(jìn)作用(p<0.01),釀酒酵母B和D對T1-8生物膜的形成有顯著促進(jìn)作用(p<0.05),;混菌組合A+T1-8,、B+T1-8、C+T1-8,、D+T1-8,、B+M1-6、C+M1-6及D+M1-6組能將相應(yīng)的釀酒酵母乙醇產(chǎn)量提高近2倍或以上,。

    Abstract:

    Musalais is a very traditional Uygur ethnic characteristic drink and the co-existence of Saccharomyces cerevisiae and lactic acid bacteria (LAB) is widely presented in the natural fermentation process. Five LAB mediums were used for isolating from two Musalais samples and semi-quantitative assay was performed to examine the biofilm formation of the LAB strains. The positive-biofilm LAB was performed to mixed-cultivate with five Saccharomyces cerevisiae from Musalais. The effects of co-cultured with Saccharomyces cerevisiae on LAB growth and biofilm formation were explored and the effects of five Saccharomyces cerevisiae by the mixed biofilm formation on the ethanol fermentation were detected under the simulation conditions of Musalais natural fermentation. The results showed that 21 suspected LAB strains were isolated from two Musalais samples and two strains were detected as strongly positive biofilm formation (OD490nm>0.56). The further identification results showed that the two strains were Lactobacillus plantarum (T1-8) and Pediococcus pentosaceus (M1-6), respectively. After co-culturing, the Saccharomyces cerevisiae A had a very significant effect on the biofilm formation of the L.plantarum (T1-8) (p<0.01) and the Saccharomyces cerevisiae B and D had significant effects on the biofilm formation of the L.plantarum (T1-8) (p<0.05). However, all the Saccharomyces cerevisiae had no obvious effects on growth and biofilm formation of P.pentosaceus (M1-6). The ethanol yields of the corresponding Saccharomyces cerevisiae were improved nearly twice as much or more in the groups of A+T1-8, B+T1-8, C+T1-8, D+T1-8, B+M1-6, C+M1-6 and D+M1-6. The other groups also had different degrees of increase.

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任曉鏷,李明楊,陳勝慧子,牛希躍,許倩.乳酸菌分離及混菌培養(yǎng)對釀酒酵母乙醇發(fā)酵的影響[J].農(nóng)業(yè)機械學(xué)報,2016,47(8):255-259. Ren Xiaopu, Li Mingyang, Chen Shenghuizi, Niu Xiyue, Xu Qian. Isolation of Lactic Acid Bacteria from Musalais and Effects of Mixed-culture on Saccharomyces cerevisiae Ethanol Fermentation[J]. Transactions of the Chinese Society for Agricultural Machinery,2016,47(8):255-259.

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  • 收稿日期:2016-02-04
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  • 在線發(fā)布日期: 2016-08-10
  • 出版日期: 2016-08-10
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