食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 161 - 170

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045094

研究报告

客家黄酒发酵中高产γ-氨基丁酸副干酪乳酪杆菌L-2318的筛选鉴定及其水解淀粉质原料潜能研究

  • 袁家满 ,
  • 李昆太 ,
  • 李德宪 ,
  • 廖艳 ,
  • 杜慧 ,
  • 马东林
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东 湛江,524088)
    2(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
第一作者:硕士研究生(马东林讲师为通信作者,E-mail:madlin@gdou.edu.cn)

收稿日期: 2025-11-08

  修回日期: 2025-12-17

  网络出版日期: 2026-08-20

基金资助

国家自然科学基金项目(32302029);广东海洋大学科研启动项目(060302042313);广东海洋大学大学生创新创业训练计划项目(CXXL2024023)

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Screening and identification of Lacticaseibacillus paracasei L-2318 with high γ-aminobutyric acid production from Hakka Huangjiu and analysis of its starch hydrolysis potential

  • YUAN Jiaman ,
  • LI Kuntai ,
  • LI Dexian ,
  • LIAO Yan ,
  • DU Hui ,
  • MA Donglin
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University,Dalian 116034, China)

Received date: 2025-11-08

  Revised date: 2025-12-17

  Online published: 2026-08-20

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摘要

乳酸菌作为客家黄酒酿造中的重要成员,目前关于其功能贡献的研究聚焦于营养、风味及安全性等方面,而在淀粉质原料利用能力方面的研究鲜有报道。为探究功能乳酸菌对淀粉质原料的潜在代谢功能,采用HPLC从客家黄酒酒药中筛选得到γ-氨基丁酸产量高达(35.42±0.50) mg/L的乳酸菌L-2318,将其作为目标功能菌株,经生化鉴定和16S rDNA鉴定将其确定为副干酪乳酪杆菌(Lacticaseibacillus paracasei)L-2318,并进行全基因组测序及功能注释。结果显示,L.paracasei L-2318的基因组总长度为3 143 760 bp,GC含量为46.28%,包含3 483个编码基因。基于GO、COG和KEGG等数据库的注释结果表明了L.paracasei L-2318具有较强的淀粉代谢潜能。进一步在CAZy数据库注释中发现与淀粉酶相关的12个功能基因,由此推测其淀粉水解酶系主要由α-淀粉酶、普鲁兰酶和α-葡萄糖苷酶构成,并通过生理实验初步验证了其产淀粉酶能力。研究表明,L.paracasei L-2318具备丰富的淀粉酶生产潜力,可能在客家黄酒糖化阶段辅助完成淀粉质原料的催化分解。该研究为深入解析乳酸菌在客家黄酒发酵过程中的生态功能与作用机制提供科学依据和理论支撑。

关键词： 客家黄酒; 乳酸菌; 功能菌株; 淀粉酶; 基因功能注释

本文引用格式

袁家满 , 李昆太 , 李德宪 , 廖艳 , 杜慧 , 马东林 . 客家黄酒发酵中高产γ-氨基丁酸副干酪乳酪杆菌L-2318的筛选鉴定及其水解淀粉质原料潜能研究[J]. 食品与发酵工业, 2026 , 52(15) : 161 -170 . DOI: 10.13995/j.cnki.11-1802/ts.045094

Abstract

Lactic acid bacteria play a crucial role in the fermentation system of Hakka Huangjiu.While current research has primarily explored their contributions to nutrition, flavor, and safety, studies on their ability to utilize starchy raw materials are limited.To investigate the potential metabolic functions of functional lactic acid bacteria in starch substrate utilization, a lactic acid bacterial strain L-2318 producing γ-aminobutyric acid at a high yield of (35.42±0.50) mg/L was screened from Hakka Huangjiu fermentation starters using HPLC.The isolate was classified as Lacticaseibacillus paracasei L-2318 based on biochemical characterization and 16S rDNA sequencing.Whole-genome analysis revealed a 3 143 760 bp genome with 46.28% GC content and 3 483 protein-coding genes.Functional annotations based on GO, COG, and KEGG databases highlighted a strong starch metabolic potential in L.paracasei L-2318.Further annotation against the CAZy database identified 12 functional genes related to amylases.It is inferred that its starch hydrolase system primarily comprises α-amylase, pullulanase, and α-glucosidase.Preliminary physiological experiments have initially validated its amylase-producing capacity.These findings demonstrate that L.paracasei L-2318 possesses diverse amylase-producing capabilities and can contribute to starch decomposition during the saccharification stage of Hakka Huangjiu production.This research provides scientific support for a deeper understanding of the ecological functions of lactic acid bacteria in Hakka Huangjiu fermentation.

Key words： Hakka Huangjiu; lactic acid bacteria; functional strain; amylase; gene functional annotation

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