乳酸利用菌的筛选、应用及鉴定

摘要

Using Daqu and fermented grains as screening source, lactate-utilizing bacteria were screened by Lu-Ye-selective medium. Through the flatrnscreening, static fermentation, and simulated wine fermentation, two strains had high reducing lactic acid abilities were selected. And the lactic acidrnreducing rates were 87.58%, 25.97% and 98.51%, 38.54% respectively for two strains under liquid fermentation and simulated wine fermentation.rnWhile using 16S rRNA sequencing and physiological and biochemical analysis, the strains were identified as Bacillus amylokquefaciens and Bacillusrnsubtilis.%以大曲和酒醅为筛选源,采用Lu-Ye选择性培养基进行筛选.通过平板初筛、静置发酵、模拟白酒工艺发酵,筛选出2株降乳酸能力较强的菌株,其在液体静置发酵和模拟发酵情况下,降乳率分别为87.58％,25.97％和98.51％,38.54％.同时采用16S rRNA序列测定和生理生化测定,初步鉴定为解淀粉芽孢杆菌和枯草芽孢杆菌.