从酱香型大曲中筛选到1株高效转化阿魏酸(FA)为4-乙基愈创木酚(4-EG)的菌株,藉以菌落和菌体形态,Biolog全自动分析结果确定所筛选菌株的种属关系,并以16S rDNA序列分析结果验证种属分类结果,初步探讨了发酵液不同组分的转化能力及最佳转化温度。结果表明,该菌株鉴定为Bacillus subtilis,编号为D-31。其最适生长温度为37℃,最高生长温度为55℃。发酵过程中可将阿魏酸转化为4-EG,起主要作用的是胞外组分。该菌株的选育,为食品行业中常用的香味组分4-EG的生物合成奠定了基础。

A 4-EG-producing strain was isolated form sauce-flavor Daqu. The physicochemical characteristics and morphologic characteristics were also studied. The relationship between genus and species of the selected strain was preliminarily identified by the morphologic characteristics,physiological and biochemical tests and the results of classification were further evidenced by 16S rDNA. The conversional abilities of different compounds and optimum temperature were studied. The results showed that the selected strain was identified as Bacillus subtilis D-31. The optimum and maximum growth temperatures of the strain were 37 ℃ and 55 ℃,respectively. In addition,the extracellular compound secreted from the strain exhibited the highest ability in converting the FA to 4-EG. The strain capable of converting FA to 4-EG,may have a great potential in biologically synthetizing 4-EG for food manufacturing.