Food and Fermentation Industries >

2019 , Vol. 45 >Issue 17: 54 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021027

Isolation and identification of enzyme-producing bacteria from thestarter-making process of sesame-flavored liquor

  • LIU Xiaokun ,
  • CHEN Wenhao ,
  • LIU Yang
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  • 1 (School of Chemical and Bioengineering, University of Science and Technology Beijing, Beijing 100083, China)
    2 (Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, China)

Received date: 2019-05-07

  Online published: 2019-10-24

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Abstract

The purpose of this study was to analyze the enzyme-producing bacteria in high temperature Daqu of sesame-flavored liquor. Bacterial resources obtained from three processes of starter-making were studied by traditional screening methods, 16S rRNA, DNA gyrase A subunit gene (gyrA gene) sequence analysis and RAPD molecular typing technology. The results showed that a total of 10 strains of amylase and protease producing bacteria were isolated, and 8 strains of which were Bacillus velezensis and 2 strains were Bacillus subtilis subsp. subtilis. Additionally, one of the strains of B. velezensis could be transmitted and accumulated longitudinally when making starters. This study has certain significance for revealing functional microbes of Daqu and their effects, as well as for enhancing the flavor and increasing the yield of liquor.

Key words： sesame-flavor liquor; high temperature Daqu; isolation and identification; amylase; protease; dynamic succession

Cite this article

LIU Xiaokun , CHEN Wenhao , LIU Yang . Isolation and identification of enzyme-producing bacteria from thestarter-making process of sesame-flavored liquor[J]. Food and Fermentation Industries, 2019 , 45(17) : 54 -59 . DOI: 10.13995/j.cnki.11-1802/ts.021027

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