In situ isolation and metabolic characteristics of actinomycetes from strong-flavor Baijiu pit mud
LUO Bixia1, ZHENG Ruoxin2, CHENG Tieyuan3, REN Zhiqiang1, WEI Chunhui1, DENG Jie1, HUANG Zhiguo1*
1(Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province,Sichuan University of Science & Engineering, Yibin 644000,China) 2(Sichuan Quality Inspection, Luzhou 646000,China) 3(Yibin Customs, Yibin 644000,China)
Abstract: Taking a 50-year-old and well-fermented pit mud from a strong-flavor Baijiu production company in southern Sichuan as the research object, the bacterial and actinomycete community structure were analyzed by high-throughput sequencing technology. Two strains of actinomycetes were isolated from the pit mud by in situ cultivation. Combined morphological identification, physiological and biochemical results with 16S rRNA gene sequence analysis, the species of these two strains were determined. Then the characteristics of acid and ethanol resistance were studied. The two strains were cultured in both liquid and solid state. Headspace solid-phase micro-extractions and gas chromatography-mass spectrometry were used to analyze the volatile products of fermentation broth to provide theoretical reference for more research and application of actinomycetes. The results showed that the pit mud sample was rich in actinomycetes which accounted for (10.7±3.4)% and actinomycetes were mainly distributed in Streptomycineaeand Coriobacterineae. The two isolated strains were numbered A1 and A2, strain A1 was identified as Streptomyces sampsonii, and strain A2 was identified as Streptomyces rutgersensis. Both strains could live in the environment with pH>4.3 or ethanol volume fraction<6%. Strain A1 produced lots of geosmin and terpene hydrocarbons under both liquid and solid fermentation conditions. Strain A2 produced a variety of esters under liquid culture conditions, of which ethyl caproate had a high relative content (5.384%), while a large amount of 3-hydroxy-2 butanone,2,3-butanediol and pyrazine could be detected under solid fermentation.
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2021, Vol. 47 
