食品与发酵工业 >

2026 , Vol. 52 >Issue 7: 89 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043446

研究报告

黑色高温大曲中芽孢杆菌类群解析及其分离鉴定

  • 李博 ,
  • 蔡文超 ,
  • 余培荣 ,
  • 陈炜 ,
  • 单春会 ,
  • 王玉荣 ,
  • 郭壮
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  • 1(湖北文理学院 酿酒技术产业学院,湖北 襄阳,441053)
    2(湖北文理学院 湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
    3(石河子大学 食品学院,新疆 石河子,832000)
    4(新疆五五酒业有限公司,新疆 胡杨河,830099)
第一作者:本科生(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2025-05-31

  修回日期: 2025-07-28

  网络出版日期: 2026-04-17

基金资助

新疆生产建设兵团第七师胡杨河市“揭榜挂帅”项目(QS2024011)

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Analysis and isolation identification of Bacillus species in black high-temperature Daqu

  • LI Bo ,
  • CAI Wenchao ,
  • YU Peirong ,
  • CHEN Wei ,
  • SHAN Chunhui ,
  • WANG Yurong ,
  • GUO Zhuang
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  • 1(Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang 441053, China)
    2(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(School of Food Science and Technology Shihezi University, Shihezi 832000, China)
    4(Xinjiang Wuwu Liquor Industry Co.Ltd., Huyanghe 830099, China)

Received date: 2025-05-31

  Revised date: 2025-07-28

  Online published: 2026-04-17

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摘要

该研究采用宏基因组测序技术对5个地区黑色高温大曲中微生物结构和功能进行了解析,明确了高温大曲中芽孢杆菌类群的构成,同时对优势芽孢杆菌的最佳分离培养基和温度进行了筛选。宏基因组测序结果表明,芽孢杆菌属(Bacillus)是黑色高温大曲中主要的微生物菌属之一,平均相对含量4.89%,地衣芽孢杆菌(Bacillus licheniformis)为占比最多的芽孢杆菌菌种,平均相对含量为2.20%;通过解析大曲中微生物的代谢通路发现,黑色高温大曲中好氧微生物的生长代谢较为活跃,有利于风味及风味前体物质的产生;通过纯培养技术发现,大曲中可培养芽孢杆菌分别隶属于B.licheniformis和枯草芽孢杆菌(Bacillus subtilis),占比分别为94%和6%;在对大曲中B.licheniformis进行分离时发现,45 ℃和50 ℃的培养温度下分别得到了20个和25个分离株,营养琼脂培养基(nutrient agar,NA)和胰蛋白酶大豆琼脂培养基(tryptic soy agar,TSA)+5%马血清(体积分数,下同)的培养基分别得到了16个和18个分离株。由此可见,B.licheniformis是不同地区黑色高温大曲中占比最高的芽孢杆菌菌株,且其在45 ℃和50 ℃的培养温度以及NA和TSA+5%马血清的培养基条件下易被分离。

关键词： 黑色高温大曲; 宏基因组测序; 纯培养; 芽孢杆菌菌株; 温度

本文引用格式

李博 , 蔡文超 , 余培荣 , 陈炜 , 单春会 , 王玉荣 , 郭壮 . 黑色高温大曲中芽孢杆菌类群解析及其分离鉴定[J]. 食品与发酵工业, 2026 , 52(7) : 89 -95 . DOI: 10.13995/j.cnki.11-1802/ts.043446

Abstract

This study employed metagenomic sequencing technology to analyze the microbial structure and function of black high-temperature Daqu from five regions, clarifying the composition of Bacillus groups within this context.Concurrently, the optimal isolation medium and temperature for the predominant Bacillus species were identified.The metagenomic sequencing results indicated that Bacillus constituted one of the main microbial genera in black high-temperature Daqu, with an average relative abundance of 4.89%.B.licheniformis emerged as the most common species, exhibiting an average relative abundance of 2.20%.Analysis of the metabolic pathways revealed that the growth and metabolism of aerobic microorganisms in Daqu were notably active, fostering the production of flavor and flavor precursor substances.Pure cultivation techniques demonstrated that the cultivable Bacillus species in Daqu comprised B.licheniformis and B.subtilis, accounting for 94% and 6%, respectively.When isolating B.licheniformis from Daqu, 20 and 25 isolates were obtained at culture temperatures of 45 ℃ and 50 ℃, respectively.Additionally, 16 and 18 isolates were recovered from nutrient agar (NA) and tryptic soy agar (TSA) + 5% horse serum media, respectively.These findings indicated that Bacillus licheniformis was the predominant Bacillus strain in black high-temperature Daqu across various regions, and it coulld be effectively isolated at culture temperatures of 45 ℃ and 50 ℃, as well as from NA and TSA + 5% horse serum media.

Key words： black high-temperature Daqu; metagenomic sequencing; pure culture; Bacillus strains; temperature

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