Bacilluslicheniformis and application thereof

Abstract

The invention relates to a Bacilluslicheniformis BG05 strain CCTCC NO.M2010251 and application thereof in the production of a strong-flavor and Maotai-flavor liquor. The optimum pH value of the strain is about 7.0, the optimum growth temperature is 40-50 DEG C, soybeans or chaff is used as the fermentation substrate and can send out aroma, and the fermentation substrate has a high free amino acid content and has favorable heat resistance. Thus, the strain is applicable to the fermentation production of a strong-flavor and Maotai-flavor liquor based on a solid-state method, can enhance the flavor of high-temperature yeast for production, promotes the typical flavor of the strong-flavor and Maotai-flavor liquor, and is economic and environment friendly.

Description

technical field

[0001] The invention relates to a bacterial strain and its application, in particular to a Bacillus licheniformis and its application in the production of liquor. Background technique

[0002] In recent years, relevant domestic research institutes and manufacturers have conducted a lot of research and analysis on the trace components and production processes of Maotai-flavored liquor, and made some beneficial progress. The types of microorganisms necessary for the production are still unclear; and from the perspective of their physiology and biochemistry, what kind of enzymes and their specific functions are produced by microorganisms in the process of producing sauce-flavor substances, and what kind of mutual synergies exist between various microorganisms, etc. There is no exact explanation.

[0003] The strong sauce and aroma Baiyunbian liquor has absorbed the technological characteristics of the sauce-flavored liquor-high-temperature koji, high-temperatur...

Examples

Embodiment 1

[0026] The cultivation of embodiment 1 bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain

[0027] Bacillus licheniformis (Bacillus licheniformis) BG05 strain, which has good adaptability and can grow well in a high temperature environment of 55°C-65°C, was screened and isolated from the high-temperature Daqu used in the production of Baiyunbian Distillery, and was preserved in December 10, 2009. China Center for Type Culture Collection, Luojia Mountain, Wuchang, Wuhan, Hubei, China, the collection number is CCTCC NO.M2010251.

[0028] The strain was preserved using beef extract-peptone slant medium: 3g beef extract, 10g peptone, 5g NaCl, 20g agar, 1000mL tap water, pH7.2-7.4, sterilized at 121°C for 20min.

[0029]The culture of this bacterial strain adopts following two culture media: (1) beef extract peptone agar medium: beef extract 3g, peptone 10g, NaCl5g, agar 20g, tap water 1000mL, pH7.2-7.4, 121 ℃ sterilization 20min; (2 ) LB medium: peptone 1g, yea...

Embodiment 2

[0031] The temperature tolerance experiment of embodiment 2 bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain

[0032] The bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain culture solution after activation is respectively inoculated in the Erlenmeyer flask that 100mL embodiment 1 described beef extract peptone liquid medium is housed by aseptic method, the culture tube after the inoculation is placed Place on a shaker at 35°C, 40°C, 45°C, 50°C, 55°C, and 60°C respectively, and shake at 160rpm for 24 hours. Measure the OD value at a wavelength of 600nm. The beef extract peptone culture solution is properly diluted and measured so that the OD value is within 0.10 to 0.65. The OD value measured after dilution is multiplied by the dilution factor, which is the actual OD value of the culture solution.

[0033] It can be seen from Table 1 that the experimental bacteria Bacillus licheniformis (Bacillus licheniformis) BG05 grows well at 50°C, a...

Embodiment 3

[0036] Example 3 Bacillus licheniformis (Bacillus licheniformis) BG05 strain soybean fermentation experiment

[0037] The activated Bacillus licheniformis (Bacillus licheniformis) BG05 strain was made into seed solution, inoculated into soybean medium (soybeans soaked in water for 12 hours, peeled, subpackaged, 25g per bottle, sterilized at 121°C for 30min with 10% inoculum amount. ), according to 35 ℃, 45 ℃, 55 ℃ sequential temperature rise fermentation, fermentation at each temperature for 48h, observation and sensory evaluation after fermentation with no inoculation as control. The fermented product was extracted with absolute ethanol for 3 hours and then centrifuged, and the supernatant was taken to measure the absorbance at 490nm.

[0038] It can be seen from Table 2 that under the action of Bacillus licheniformis (Bacillus licheniformis) BG05 strain, the soybeans in the experimental group gradually increase in aroma with the increase of fermentation temperature, and the ...

technical field

[0001] The invention relates to a bacterial strain and its application, in particular to a Bacillus licheniformis and its application in the production of liquor. Background technique

[0002] In recent years, relevant domestic research institutes and manufacturers have conducted a lot of research and analysis on the trace components and production processes of Maotai-flavored liquor, and made some beneficial progress. The types of microorganisms necessary for the production are still unclear; and from the perspective of their physiology and biochemistry, what kind of enzymes and their specific functions are produced by microorganisms in the process of producing sauce-flavor substances, and what kind of mutual synergies exist between various microorganisms, etc. There is no exact explanation.

[0003] The strong sauce and aroma Baiyunbian liquor has absorbed the technological characteristics of the sauce-flavored liquor-high-temperature koji, high-temperatur...

Examples

Embodiment 1

[0026] The cultivation of embodiment 1 bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain

[0027] Bacillus licheniformis (Bacillus licheniformis) BG05 strain, which has good adaptability and can grow well in a high temperature environment of 55°C-65°C, was screened and isolated from the high-temperature Daqu used in the production of Baiyunbian Distillery, and was preserved in December 10, 2009. China Center for Type Culture Collection, Luojia Mountain, Wuchang, Wuhan, Hubei, China, the collection number is CCTCC NO.M2010251.

[0028] The strain was preserved using beef extract-peptone slant medium: 3g beef extract, 10g peptone, 5g NaCl, 20g agar, 1000mL tap water, pH7.2-7.4, sterilized at 121°C for 20min.

[0029]The culture of this bacterial strain adopts following two culture media: (1) beef extract peptone agar medium: beef extract 3g, peptone 10g, NaCl5g, agar 20g, tap water 1000mL, pH7.2-7.4, 121 ℃ sterilization 20min; (2 ) LB medium: peptone 1g, yea...

Embodiment 2

[0031] The temperature tolerance experiment of embodiment 2 bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain

[0032] The bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain culture solution after activation is respectively inoculated in the Erlenmeyer flask that 100mL embodiment 1 described beef extract peptone liquid medium is housed by aseptic method, the culture tube after the inoculation is placed Place on a shaker at 35°C, 40°C, 45°C, 50°C, 55°C, and 60°C respectively, and shake at 160rpm for 24 hours. Measure the OD value at a wavelength of 600nm. The beef extract peptone culture solution is properly diluted and measured so that the OD value is within 0.10 to 0.65. The OD value measured after dilution is multiplied by the dilution factor, which is the actual OD value of the culture solution.

[0033] It can be seen from Table 1 that the experimental bacteria Bacillus licheniformis (Bacillus licheniformis) BG05 grows well at 50°C, a...

Embodiment 3

[0036] Example 3 Bacillus licheniformis (Bacillus licheniformis) BG05 strain soybean fermentation experiment

[0037] The activated Bacillus licheniformis (Bacillus licheniformis) BG05 strain was made into seed solution, inoculated into soybean medium (soybeans soaked in water for 12 hours, peeled, subpackaged, 25g per bottle, sterilized at 121°C for 30min with 10% inoculum amount. ), according to 35 ℃, 45 ℃, 55 ℃ sequential temperature rise fermentation, fermentation at each temperature for 48h, observation and sensory evaluation after fermentation with no inoculation as control. The fermented product was extracted with absolute ethanol for 3 hours and then centrifuged, and the supernatant was taken to measure the absorbance at 490nm.

[0038] It can be seen from Table 2 that under the action of Bacillus licheniformis (Bacillus licheniformis) BG05 strain, the soybeans in the experimental group gradually increase in aroma with the increase of fermentation temperature, and the ...

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