高温大曲放线菌的筛选及特性解析
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贵州习酒股份有限公司,贵州 遵义 564622

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汪地强(1976—),男,博士,研究员,主要从事白酒酿造与风味研究。E-mail:diqiangwang@163.com

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贵州省科技支撑计划项目(黔科合支撑[2023]一般342号,黔科合支撑[2023]一般343号);贵州省工业和信息化2023年储备资金项目(黔财工[2021]46号)。


Screening and Characteristic Analysis of Actinomycetes in High-temperature Daqu
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Guizhou Xijiu Co., Ltd., Zunyi 564622, China

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    摘要:

    目的 从高温大曲中分离和筛选放线菌(Actinomycetes),解析其功能特性,以期为酿造环境中放线菌资源的开发与利用提供理论依据。方法 采用平板稀释涂布法从高温大曲中筛选放线菌,并进行形态学和分子生物学鉴定;采用高效液相色谱、气相色谱检测菌株的代谢产物,并运用Illumina测序技术对菌株的全基因组进行测序。结果 筛选到一株能水解淀粉的放线菌XJ-DQ-B-0001,鉴定为芬克纤维微菌(Cellulosimicrobium funkei)。代谢产物检测结果表明,菌株代谢可产生乳酸、乙酸、β-苯乙醇、乙酸乙酯等14种代谢产物。基因组测序结果表明,菌株基因组全长3 043 158 bp,GC占比74.57%,共预测到2 769个编码基因;对基因的功能注释分析发现,菌株具有代谢产生碳水化合物水解酶、风味物质和潜在健康因子的潜力。结论 通过解析菌株XJ-DQ-B-0001的功能特性,发现放线菌能代谢产生对酿造白酒有益的水解酶、风味物质和健康因子,为酿造环境中放线菌资源的开发与利用提供了数据支撑。

    Abstract:

    Objective To provide a theoretical basis for the development and utilization of Actinomycetes resources in Baijiu-making environment,Actinomycetes were isolated and screened from high-temperature Daqu, and their functional characteristics were analyzed.Method Actinomycetes were screened from high-temperature Daqu using the dilution-plate coating method, and identified based on morphological characteristics and molecular biological evidence. Specifically, the metabolites of the strain were detected by high performance liquid chromatography and gas chromatography, and the Illumina platform was used for whole genome sequencing of the strain.Result The starch-degrading strain XJ-DQ-B-0001 was identified as Cellulosimicrobium funkei.The results of metabolite detection showed that strain XJ-DQ-B-0001 produced 14 metabolites, including lactic acid, acetic acid, β-phenyl ethanol, and ethyl acetate. The genome of strain XJ-DQ-B-0001 was 3 043 158 bp in length, with a GC percentage of 74.57% and 2 769 predicted protein-coding genes. The functional annotation of genes showed that the strain had the potential to produce carbohydrate hydrolases, flavor substances, and potential health factors.Conclusion The functional characterization of strain XJ-DQ-B-0001 shows that Actinomycetes can produce hydrolases, flavor substances, and health factors, which are beneficial to Baijiu brewing. The findings provide data support for the development and utilization of Actinomycetes resources in the Baijiu-producing environment.

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杨少娟,赵雯宇,黄河鸥,谢丹,尹延顺,杨军林,吴成,胡建锋,尤小龙,汪地强.高温大曲放线菌的筛选及特性解析[J].食品与生物技术学报,2025,(2):90-100.

YANG Shaojuan, ZHAO Wenyu, HUANG Heou, XIE Dan, YIN Yanshun, YANG Junlin, WU Cheng, HU Jianfeng, YOU Xiaolong, WANG Diqiang. Screening and Characteristic Analysis of Actinomycetes in High-temperature Daqu[J]. Journal of Food Science and Biotechnology,2025,(2):90-100.

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  • 收稿日期:2023-10-31
  • 最后修改日期:2023-12-03
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  • 在线发布日期: 2025-06-16
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