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食品与发酵工业  2022, Vol. 48 Issue (15): 41-46    DOI: 10.13995/j.cnki.11-1802/ts.029581
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
黄水芽胞杆菌Bacillus aquiflavi 3H-10全基因组序列分析及功能探究
刘红强1, 程坤1, 于学健1, 翟磊1, 郑佳2, 姚粟1*
1(中国食品发酵工业研究院有限公司,中国工业微生物菌种保藏管理中心,北京,100015)
2(宜宾五粮液股份有限公司,四川 宜宾,644000)
Genome sequence analysis and mining of Bacillus aquiflavi 3H-10
LIU Hongqiang1, CHENG Kun1, YU Xuejian1, ZHAI Lei1, ZHENG Jia2, YAO Su1*
1(China National Research Institute of Food and Fermentation Industries Co.Ltd., China Center of Industrial Culture Collection, Beijing 100015, China)
2(Wuliangye Yibin Co.Ltd., Yibin 644000, China)
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摘要 黄水芽胞杆菌Bacillus aquiflavi 3H-10分离自浓香型白酒黄水样品,是我国四川省宜宾地区首株酿酒微生物新种菌株。为了深入挖掘其功能特性,利用高通量测序技术测定菌株的全基因组序列,并通过数据库比对、平板透明圈法、福林酚法和GC-MS技术解析该菌株的功能基因、产生物酶和发酵风味物质的能力。研究结果表明,菌株B.aquiflavi 3H-10基因组大小3.62 Mb,G+C含量35.40 mol%,其中预测到3 224个蛋白质编码基因。通过与KEGG、NR和CAZy数据库比对发现,基因组中含有编码22种蛋白酶和多种碳水化合物酶类的基因;B.aquiflavi 3H-10在蛋白酶培养基平板上透明圈较明显,蛋白酶活力可达85 U/mL;在大豆酪蛋白液体培养基37 ℃培养72 h的菌体发酵液中,可检测到56种代谢风味化合物,包括酯类、醇类、芳香族、羰基化合物、杂环化合物等,其中,相对含量较高的物质包括苯甲醛(杏仁香,坚果香)、2,5-二甲基吡嗪(炒芝麻香)、正丁醇(水果香)、3-甲基己醇以及浓香型大曲酒的主体香味物质己酸乙酯(甜香,水果香,窖香,青瓜香)。研究表明,黄水芽胞杆菌B.aquiflavi 3H-10具有显著的产蛋白酶能力,可发酵产生多种风味物质,促进浓香型白酒风味的形成,推测其在白酒发酵过程中具有潜在应用价值。
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刘红强
程坤
于学健
翟磊
郑佳
姚粟
关键词:  黄水芽胞杆菌  全基因组序列  功能性  蛋白酶  风味    
Abstract: Bacillus aquiflavi 3H-10 is the first strain of brewing novel species, isolated from yellow water of strong-flavor Chinese Baijiu in Yibin, Sichuan province. In order to explore its function characteristics, the whole genome sequence of B. aquiflavi 3H-10 was determined by high-throughput sequencing. And potential functional genes, biological enzymes and fermentation flavor substances were analyzed with BLAST against sequence database, plate transparent circle method, Folin-Ciocalteu method and GC-MS. The results showed that the genome size of B. aquiflavi 3H-10 was 3.62 MB and the G+C content was 35.40 mol% with 3 224 protein-coding genes predicted. Analysis with KEGG, NR and CAZy databases showed that the genome harbors genes responsible for 22 proteases and various carbohydrate enzymes. Clear transparent circle was observed for B. aquiflavi 3H-10 on the protease medium plate and the protease enzyme activity was 85 U/mL. After cultivation in TSB at 37 ℃ for 72 h, the strain could produce 56 metabolic flavor compounds, including esters, alcohols, aromatics, carbonyl compounds and heterocyclic compounds, etc. Among them, the substances with relatively high contents include benzaldehyde (almond flavor, nut flavor), 2,5-dimethylpyrazine (fried sesame flavor), n-butanol (fruit flavor), 3- methylhexanol and ethyl hexanoate (sweet, fruity, cellar and cucumber), the main flavoring substrate of strong-flavor Chinese Baijiu. Our study demonstrated that B. aquiflavi 3H-10 had significant protease-producing ability and could produce various flavor substances by fermentation, which promoted the formation of flavors in strong-flavor Chinese Baijiu. It was speculated that B. aquiflavi 3H-10 had potential application value in Chinese Baijiu fermentation.
Key words:  Bacillus aquiflavi    whole genome sequence    function characteristics    protease    flavor
收稿日期:  2021-09-30      修回日期:  2021-12-01           出版日期:  2022-08-15      发布日期:  2022-09-02      期的出版日期:  2022-08-15
基金资助: 中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2019JJ008)
作者简介:  第一作者:刘红强工程师和程坤高级工程师为共同第一作者(姚粟教授级高级工程师为通信作者,E-mail:milly@china-cicc.org)
引用本文:    
刘红强,程坤,于学健,等. 黄水芽胞杆菌Bacillus aquiflavi 3H-10全基因组序列分析及功能探究[J]. 食品与发酵工业, 2022, 48(15): 41-46.
LIU Hongqiang,CHENG Kun,YU Xuejian,et al. Genome sequence analysis and mining of Bacillus aquiflavi 3H-10[J]. Food and Fermentation Industries, 2022, 48(15): 41-46.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.029581  或          http://sf1970.cnif.cn/CN/Y2022/V48/I15/41
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