Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 24 - 29

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029692

Stress resistance potential mining of Bacillus aquiflavi 3H-10 and the mechanism of its ethanol tolerance

  • CHENG Kun ,
  • LIU Rui ,
  • ZHENG Jia ,
  • ZHAI Lei ,
  • YAO Su
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  • 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)

Received date: 2021-10-16

  Revised date: 2021-11-03

  Online published: 2022-06-23

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Abstract

Bacillus aquiflavi 3H-10, is a novel strain isolated from yellow water of strong-flavor Baijiu in Yibin, Sichuan province, China. It showed good protease-producing activity with low safety risks as a potential strain in Baijiu fermentation. In order to explore the stress resistance potential of the strain B. aquiflavi 3H-10, the tolerance to ethanol, acid, alkali, NaCl and temperature and the mechanism of stress resistance was analyzed. The results showed that the strain 3H-10 was tolerant to 4% ethanol, which might resulted from adaptive evolution in environments. Genetic analysis demonstrated that there were multiple heat shock protein-encoding genes in the genome of strain 3H-10, which allowed stress responses to ethanol and weaken the toxic effect of ethanol on cells. Furthermore, the strain 3H-10 harbored genes responsible for a complete ethanol metabolic pathway, which can enable ethanol oxidization to acetaldehyde and acetic acid. Acetic acid enters the citric acid cycle and finally transforms to CO2 and water. Therefore, abundant heat shock proteins and the complete ethanol metabolic pathway were primary reasons for ethanol tolerance in strain 3H-10. This study provides theoretical basis for the practical application of B. aquiflavi 3H-10 in the fermentation of strong-flavor Baijiu.

Key words： Bacillus aquiflavi; stress resistance; ethanol tolerance; heat shock protein; metabolic pathway

Cite this article

CHENG Kun , LIU Rui , ZHENG Jia , ZHAI Lei , YAO Su . Stress resistance potential mining of Bacillus aquiflavi 3H-10 and the mechanism of its ethanol tolerance[J]. Food and Fermentation Industries, 2022 , 48(11) : 24 -29 . DOI: 10.13995/j.cnki.11-1802/ts.029692

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