Bacillus licheniformis Scu-01 and application thereof

A technology of Bacillus licheniformis and bacterial suspension, applied in the direction of bacteria, microorganisms, alcoholic beverage preparation, etc., can solve the problems such as the lack of stability of strains, single function of strains, and insufficient comprehensive performance, etc., and achieve good development and application prospects , The effect of stable genetic performance

Active Publication Date: 2021-01-22
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Bacillus strains reported to ferment liquor usually only involve the improvement of a single component producing tetramethylpyrazine, without fully taking into account the coordination of liquor flavor, and have the disadvantages of single strain function and insufficient comprehensive performance, and the strains are not passed down. Stable, resulting in a decline in the quality of liquor

Method used

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  • Bacillus licheniformis Scu-01 and application thereof
  • Bacillus licheniformis Scu-01 and application thereof
  • Bacillus licheniformis Scu-01 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The isolation and screening of embodiment 1 bacterial strain

[0021] Using Maotai Town Maotai Daqu as raw material, select nutrient broth solid medium (peptone 10g, beef extract 3g, sodium chloride 5g, deionized water 1000ml, agar 20g), take 2g of koji powder from each part of Maotai Daqu in Disperse in a 150ml Erlenmeyer flask containing sterile glass beads and 45ml of normal saline, and obtain a spore suspension after being treated in a water bath at 80°C for 30 minutes, then spread the spore suspension on a plate by serial dilution, incubate at a constant temperature of 37°C, and then pick The colonies were taken and streaked on a plate to obtain single colonies. A total of 120 single colonies were obtained. They were inoculated onto wheat grains (the wheat grains were purchased from Chengdu Xiongjian Flour Co., Ltd.) to determine the volatile components, and one strain was screened out that could significantly increase the volatile substances of Xiaoqu The species ...

Embodiment 2

[0022] Example 2 strain identification

[0023] (1) Morphological characteristics of the strain: Bacillus licheniformis Scu-01 is a Gram-positive bacterium, which is irregular in shape in the solid medium of nutrient broth, white and opaque, convex, dry, wrinkled, ciliate, and firmly attached to the medium It is not easy to provoke, the Scu-01 strain is diluted and spread to obtain multiple single colonies, see figure 1 . Scanning electron microscope observation was carried out to bacterial strain, the result sees figure 2 , under the electron microscope, the bacteria are all rod-shaped, with a size of 0.40-0.68μm×1.12-2.50μm, arranged singly or in pairs.

[0024] (2) Physicochemical properties of strains: oxygen demand, catalase activity, oxidase activity, gelatin hydrolysis activity, starch hydrolysis activity and cellulose hydrolysis activity, mainly refer to "Bergey's Bacteria Identification Manual". The results showed that Bacillus licheniformis Scu-01: the fermentati...

Embodiment 3

[0034] Application of embodiment 3Scu-01 bacterial strain

[0035] The activated culture of the strain Scu-01 was inoculated into the nutrient broth liquid medium (peptone 10g, beef extract 3g, sodium chloride 5g, deionized water 1000ml), 150r / min 37 ℃ shaker culture for 24h, and then the concentration of OD 600 The bacterial suspension of =2.4 was inoculated onto the wheat material (the wheat material was purchased from Chengdu Xiongjian Flour Industry Co., Ltd.) with an inoculum amount of 6% (V / V), cultured at a constant temperature of 37°C for 14 days, and determined by gas chromatography-mass spectrometry. The volatile components contained in the material.

[0036] Two standard strains (Bacillus licheniformis ATCC 14580 T Bacillus paralicheniformis KACC 18426T, provided by Korean Agricultural Culture Collection (KACC), hereinafter referred to as KACC18426T), was purchased from Shanghai Institute of Industrial Microbiology Culture Collection Center, hereinafter referred t...

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Abstract

The invention discloses bacillus licheniformis Scu-01 and application thereof, and belongs to the technical field of microbial food processing. The bacillus licheniformis Scu-01 disclosed by the invention can remarkably increase the content of Xiaoqu volatile substances including tetramethylpyrazine, acetoin and 2,3-butanediol, is stable in genetic performance, and has a good development and application prospect.

Description

technical field [0001] The invention relates to the technical field of microbial food processing, in particular to a strain of Bacillus licheniformis Scu-01 and its application. Background technique [0002] Tetramethylpyrazine is an important flavor substance in the fermentation product of liquor, with roasted, hazelnut, peanut and cocoa aromas, acetoin and 2,3-butanediol are the ingredients that make up the fragrant, sweet and long aftertaste of imported famous liquor important ingredient. Studies have confirmed that the production of these components is closely related to Bacillus. The Bacillus strains reported to ferment liquor usually only involve the improvement of a single component producing tetramethylpyrazine, without fully taking into account the coordination of liquor flavor, and have the disadvantages of single strain function and insufficient comprehensive performance, and the strains are not passed down. Have stability, cause liquor quality to decline. [0...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12P7/18C12P7/26C12P17/12C12R1/10
CPCC12G3/02C12P7/18C12P7/26C12P17/12C12N1/205C12R2001/10
Inventor 周荣清唐秋香黄钧
Owner SICHUAN UNIV
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