酱香型白酒发酵中地衣芽孢杆菌与酿酒酵母的相互作用

Interactions between Bacillus licheniformis and Saccharomyces cerevisiae in the fermentation of soy-sauce flavor liquor

摘要:

【目的】为解析酱香型白酒酿造群体微生物的发酵过程, 研究了酱香型白酒酿造中重要微生物地衣芽孢杆菌与酿酒酵母之间的相互作用, 并对它们之间的作用机制进行初步探讨。【方法】通过地衣芽孢杆菌与酿酒酵母共培养体系的构建, 认识了两者的相互作用, 初步分析了酿酒酵母产生抑制物的分子量, 耐热性及对蛋白酶敏感性等特性。【结果】研究表明, 酿酒酵母发酵造成的酸性环境以及某些代谢物质能够抑制地衣芽孢杆菌的生长, 这些物质分子量大于10 kD, 对热和蛋白酶敏感。【结论】白酒酿造中酿酒酵母通过产酸以及大分子的蛋白质类物质对地衣芽孢杆菌生长形成抑制, 该研究促进了对白酒酿造群体微生物发酵过程的解析。

Abstract:

[Objective] In order to analyze the microbial community in the fermentation process of Chinese liquor, the interactions between Bacillus licheniformis and Saccharomyces cerevisiae which were crucial microorganisms to the quality of soy-sauce flavor liquor was studied. [Methods] By building the co-culture system of B. licheniformis and S. cerevisiae, the interaction was investigated. The molecular, heat-resistance activity and protease sensitivity of the inhibitors produced by S. cerevisiae were also analyzed. [Results] The growth of B. licheniformis could be inhibited, due to acidic environment caused by the growth of S. cerevisiae. Besides, S. cerevisiae also produced certain inhibitors (>10 kD), which is sensitive to heat and protease treatment, inhibiting the growth of B. licheniformis. [Conclusion] S. cerevisiae could result in an acidic environment and inhibit the growth of B. licheniformis. This work would promote the understanding of the microbial community in the Chinese liquor fermentation process.