为探究茅台大曲中的放线菌的种类及功能,建立了一种有效的放线菌的分离筛选方法,并通过此方法在45 ℃培养条件下,从茅台大曲中分离出了1株嗜热放线菌株FBKL4.004,对其进行形态学特征、生理生化实验及分子生物学鉴定,并对菌株FBKL4.004的产酶、产香特性进行了研究.结果表明,菌株FBKL4.004鉴定为Streptomyces bangladeshensis,该菌株产糖化酶和果胶酶能力较为突出,分别为345.03 U/g及318.57 U/g,且其固态发酵产物挥发性成分中酯类物质相对含量最高(34.57％),其次分别为萜烯类物质(18.51％)及吡嗪类物质(17.63％).%In order to explore the species and functions of actinomycetes in Moutai-flavor Daqu, an effective method for the isolation and screening of actinomycetes was established. In this study, a strain of actinomycete FBKL4.004 was isolated from Moutai-flavor Daqu at 45 ℃ and the strain was identified by colonial morphology, physiological and biochemical experiments and molecular biology. Meanwhile, the enzyme-producing and flavor-producing properties of strain FBKL4.004 were also researched. The results showed that strain FBKL4.004 was identified as Streptomyces bangladeshensis, and the ability of the strain to produce glucoamylase and pectinase was more prominent, which were 345.03 U/g and 318.57 U/g, respectively. The relative content of ester in volatile components of solid-state fermentation products was the highest (up to 34.57％), followed by terpene (18.51％) and pyrazine (17.63％).
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