作 者：
周瑞平;王涛;陈云宗;江东材;唐代云;刘超;朱和琴;周荣清
单 位：
宜宾学院发酵资源与应用四川省高校重点实验室;四川省宜宾市叙府酒业股份有限公司技术中心;四川大学轻纺与食品学院
关键词：
偏高温大曲;Bacillus licheniformis;Bacillus subtilis;生产特性
摘 要：
对偏高温大曲发酵过程中Bacillus licheniformis和Bacillus subtilis主要酶活及对部分理化因子耐受性进行分析。31株供试菌中,能够在65℃、体积分数7%乙醇和3.8mmol/mL酸度条件下生长的菌株分别为77.4%、83.9%、71.0%;能够产淀粉酶、脂肪酶、蛋白质酶的菌株分别占87.1%、96.8%、90.3%,其中高产菌株分别占48.4%、35.5%、38.7%;所有菌株在生理生化特征、耐受性和产酶能力上均不完全相同,表明该2个种的菌株在偏高大曲发酵过程中呈现种间多态性和生长代谢的复杂性。
译 名：
Dynamic Change and Production Characteristics of B. licheniformis and B. subtilis during Fermentation of High-temperature Daqu
作 者：
ZHOU Rui-ping;WANG Tao;CHEN Yun-zong;JIANG Dong-cai;TANG Dai-yun;LIU Chao;ZHU He-qin;ZHOU Rong-qing;Technical Center of Yibin Xufu Liquor Industry Co. Ltd.;Yibin Engineering Research Center for Fermentation Microbes;Key Laboratory of Fermentation Resources and Application,Yibin College;College of Light Industry,Textile & Food Engineering,Sichuan University;
关键词：
slightly high temperature Daqu;;Bacillus licheniformis;;Bacillus subtilis;;production characteristics
摘 要：
In the fermentation process of slightly high temperature Daqu, the key enzyme activities of 31 strains belonging to Bacillus licheniformis and Bacillus subtilis and their tolerance to several physical and chemical factors were analyzed. Of these strains, 77.4% could grow at 65 ℃, 83.9% in 7% ethanol and 71.0% at acidity of 3.8 mmol/mL, respectively. In addition, 87.1%, 96.8% and 90.3% of them were capable of producing amylase, lipase and protease, respectively, and the proportions of high-yield strains were 48.4%, 35.5% and 38.7%, respectively. All 31 strains totally differed in physiological and biochemical characteristics, tolerance and enzyme-producing ability, showing intraspecific diversity and metabolic complexity of both Bacillus species during the initial fermentation process.
