A strain of Bacillus licheniformis scu-e and its application

A technology of Bacillus licheniformis and SCU-E, applied in the field of microorganisms, can solve the problems of high requirements and poor compatibility of Bacillus

Active Publication Date: 2021-08-20
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Bacillus is not well compatible with the production environment of koji materials. Due to the openness of the production environment of koji materials, the requirements for Bacillus are higher

Method used

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  • A strain of Bacillus licheniformis scu-e and its application
  • A strain of Bacillus licheniformis scu-e and its application
  • A strain of Bacillus licheniformis scu-e and its application

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Experimental program
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Effect test

Embodiment 1

[0019] The isolation of embodiment 1 bacillus licheniformis

[0020] Bacillus licheniformis was screened and cultured and isolated from Maotai Town Maotai Daqu. The specific screening, culture and isolation process is as follows:

[0021] Using Maotai-flavored Daqu as raw material, select nutrient broth solid medium (peptone 10g, beef powder 3g, sodium chloride 5g, agar 15g, 1000mL deionized water), respectively take 2g of koji powder from each part of Maotai-flavored Daqu in a container Disperse sterile glass beads and 45ml of normal saline in a 150ml Erlenmeyer flask, and obtain a spore suspension after being treated in a water bath at 80°C for 30 minutes. Dilute the spore suspension and spread it on a plate, incubate at a constant temperature of 37°C, and then pick colonies Plate streaks were performed to obtain single colonies.

Embodiment 2

[0022] The identification of embodiment 2 bacillus licheniformis

[0023] (1) Conduct morphological, physiological and biochemical studies on the strains

[0024] Pick a single colony and culture it at 37°C for 48 hours; the colony can be white, opaque, convex, dry, wrinkled, and ciliated. Dilute and spread multiple single colonies, see figure 1 . The growth tolerance temperature range of the strain is 20-60° C., the growth salinity range is 0-12% NaCl, and the growth pH value range is 5.0-10.0. The strains were observed by scanning electron microscope, and the shape of the bacteria was rod-shaped, arranged singly or in pairs, and the size of the bacteria was 0.40-0.68μmx1.12-2.50μm. The results are shown in figure 2 . The strain was named SCU-E.

[0025] The physiological and biochemical characteristics of the strains were detected using API50CHB, API ZYM, and BIOLOG GENⅢ carbon source and other detection kits. The physiological characteristics of other strains, includi...

Embodiment 3

[0054] The application of embodiment 3 bacillus licheniformis SCU-E in making ditty

[0055] The activated culture of the strain SCU-E was inoculated into the nutrient broth liquid medium (peptone 10g, beef powder 3g, sodium chloride 5g, 1000mL deionized water), 150r / min 37 ℃ shaker culture for 24h, the inoculated licheniformis spores Bacillus suspension concentration is OD 600 =2.4, then inoculate the bacterium suspension onto the wheat material (the wheat material was purchased from Chengdu Xiongjian Flour Co., Ltd.) with an inoculation amount of 6% (V / V), cultivate at a constant temperature of 37°C for 14 days, and detect the physicochemical properties of the culture. The strain ATCC 14580T was subjected to the same operation. The results are shown in Table 7.

[0056] Table 7

[0057]

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Abstract

The invention discloses a bacillus licheniformis SCU-E and its application, belonging to the technical field of microorganisms. The Bacillus licheniformis SCU-E disclosed by the present invention has a preservation number of CGMCC No.20675, which can well adapt to the production of Xiaoqu, can produce sauce-flavored substances, has high esterification power, and has excellent aroma-producing ability. High-quality fermentation performance, can be used for fermentation winemaking.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a strain of bacillus licheniformis SCU-E and its application. Background technique [0002] Qu is the soul of wine. Qu is an important saccharification starter in the brewing process of liquor. It is an important source of bacteria, enzymes and flavor substances in liquor brewing. The process of synthesizing ethanol and flavor substances; among them, various microorganisms are the key to fermentation and wine making. "Koji is the soul of wine", different kojis have different microorganisms, thus forming various brands of liquor with different flavors and qualities. [0003] Both the cultivable and non-culturable research results of koji show that Bacillus is the dominant bacterium, especially in the late stage of koji making and the old koji stage. Bacillus is a bacterium that commonly exists in the natural environment and has the characteristics of acid resistance, salt resis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/10
CPCC12G3/02C12N1/205C12R2001/10
Inventor 周荣清唐秋香黄钧
Owner SICHUAN UNIV
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