酱香型白酒酿造拜耳接合酵母生理代谢特征及其与地衣芽孢杆菌相互作用

【目的】拜耳接合酵母(Zygosaccharomyces bailii)是酱香型白酒酿造过程优势菌株。通过研究拜耳接合酵母酿造相关生理代谢特征及其与酿造环境中其它功能菌株的相互作用,探索其在白酒酿造过程中的贡献。【方法】从酱香酒酿造中筛选一株性能优良的拜耳接合酵母,比较其与模式菌株(Z.bailii,ATCC 58445)的生理代谢特征。通过组合发酵研究其与产酱香特征风味细菌地衣芽孢杆菌的相互作用。【结果】从酱香型酒醅中筛选得到一株性状优良的拜耳接合酵母(Z.bailii 15),可耐受p H 2.0和37°C高温及8%酒精浓度(体积比),较模式株更适应酿造环境,酒精产量(33.58 g/L)也远高于模式株(19.04 g/L),且与酱香型白酒酿酒酵母MT1(34.29 g/L)相当。该菌可产多种风味物质,与模式株相比,独特产生法呢醇、十二醇、2-壬醇、2-乙基己醇、癸酸、月桂酸、辛酸、辛酸乙酯、苯乙酮、4-叔丁基苯酚。共培养体系中,30°C条件下地衣芽孢杆菌对拜耳接合酵母生长影响不大,而在37°C地衣芽孢杆菌抑制拜耳接合酵母生长。此外,地衣芽孢杆菌对拜耳接合酵母乙醇转化率有促进作用,共培养体系风味物质种类及含量也都受到很大影响。【结论】拜耳接合酵母在酱香型白酒酿造体系中产酒精、产风味方面表现优异,对酱香型白酒生产具有重要贡献。     

大曲来源淀粉利用型乳酸菌的筛选及其淀粉利用特性

【背景】乳酸菌是面包、馒头等发酵食品中的重要功能微生物,对改善质地和风味均具有重要作用。淀粉利用能力高的乳酸菌,因其能够在生面粉中更好地定殖而具有重要的应用价值。【目的】筛选获得淀粉水解型乳酸菌并研究其淀粉利用特性。【方法】以浓香型白酒大曲为筛选源,采用淀粉基质碳源对大曲中乳酸菌进行定向富集,结合淀粉发酵能力筛选高淀粉利用能力菌株,并对筛选得到的优良菌株展开淀粉酶表达及其酶活力研究。【结果】以贮存3-6个月的大曲为优秀筛选源,以生面糊传代富集方法可较快筛选出具有良好淀粉利用能力的乳杆菌,主要物种为植物乳杆菌和类食品乳杆菌。对其中一株具有淀粉利用能力的类食品乳杆菌LBM12001的淀粉水解特征和淀粉酶活力展开研究,该菌株淀粉水解能力达10 g/L,并且其在面糊中具有良好的定殖能力;酶活力测定表明,其α-淀粉酶和麦芽糖淀粉酶为胞外酶;麦芽糖淀粉酶水解淀粉的最适pH值为3.5,比酶活为1 240 U/mg。【结论】建立起从我国传统白酒发酵大曲中高效筛选淀粉水解型乳酸菌的富集筛选方法,以及菌株的水解能力评价方法,获得的胞外麦芽糖淀粉酶分泌型乳杆菌在酸面团、馒头等需进行生面粉发酵食品的生产中具有重要应用前景。     

基于高通量测序技术解析浓香型白酒中窖泥臭味物质4-甲基苯酚的来源

【目的】研究浓香型白酒中主要窖泥臭味物质4-甲基苯酚的原料来源;解析窖泥菌群结构,从中分离得到产4-甲基苯酚的菌株,以明确4-甲基苯酚的微生物来源。【方法】运用气相色谱-质谱连用(GC-MS)技术对窖泥、糖化料和大曲中的4-甲基苯酚定性定量;运用高通量测序技术解析窖泥的菌群结构,并通过可培养技术从中筛选产4-甲基苯酚的微生物。【结果】糖化料和曲粉中4-甲基苯酚含量均低于检测限。窖泥中检测到4-甲基苯酚,其中窖底窖泥4-甲基苯酚含量达到24.24μg/g。测定的窖泥菌群主要包括8个纲,其中Bacteroidia、Clostridia和Methanobacteria在上中底部窖泥中含量均高于8%,为主要优势纲。窖泥中含量在1%的属有11个,主要包括Clostridium、Aminobacterium、Methanobacterium、Methanobrevibacter等。经过分离筛选,窖泥中的Clostridium aminovalericum、Clostridium ultunense和Clostridium purinilyticum可产4-甲基苯酚,与窖泥高通量测序结果比对显示,含量都在0.20%以上。【结论】4-甲基苯酚主要来源于窖泥,窖泥微生物可代谢产生4-甲基苯酚。窖泥菌群结构复杂,窖池不同深度的菌群结构并不一致,其中Clostridia及Clostridium与4-甲基苯酚的变化规律相似,含量随深度增加而升高。从窖泥中筛选得到3株产4-甲基苯酚的菌株,3株菌都属于Clostridium。Clostridium在窖泥中的含量达到4.89%,其中筛选得到的3株菌在窖泥中的总含量接近1%,综上得出Clostridium是4-甲基苯酚的主要微生物来源。     

独岛枝芽胞杆菌MCCC 1A00493产生的4-乙烯基苯酚鉴定和作用南方根结线虫特性研究

【目的】根结线虫危害严重,难防难控,前期研究发现一株深海来源的独岛枝芽胞杆菌(Virgibacillus dokdonensis) MCCC 1A00493对南方根结线虫具有良好的体外拮抗效果,本研究分离鉴定菌株发酵液中杀线虫活性物质,对其作用线虫的多种模式进行研究,为菌株有效控制植物病原线虫的应用奠定理论基础。【方法】采用硅胶柱层析和半制备高效液相色谱对独岛枝芽胞杆菌发酵上清液中的杀线虫活性物质进行分离纯化,采用液相色谱质谱联用、核磁共振对纯化物进行结构鉴定;并对其趋避、诱杀、熏杀和卵孵化抑制活性进行检测。【结果】结构鉴定确定独岛枝芽胞杆菌MCCC 1A00493发酵液中分离的杀线虫活性物质为4-乙烯基苯酚。4-乙烯基苯酚对线虫具有触杀、熏杀、卵孵化抑制和高浓度驱避低浓度引诱活性,15μg/mL 4-乙烯基苯酚72 h触杀线虫校正死亡率为71.23%±9.06%;20 mg/mL 4-乙烯基苯酚24 h熏杀线虫死亡率达100%;100μg/mL4-乙烯基苯酚作用线虫卵10d后,卵孵化抑制率达66.2%;在琼脂平板上,10mg/mL的4-乙烯基苯酚对线虫有驱避作用,1 mg/mL的4-...     

酱香型白酒酿造主要功能菌株对拜耳接合酵母的作用

【背景】拜耳接合酵母(Zygosaccharomyces bailii)是酱香型白酒自然酿造过程中的优势菌株,但白酒酿造功能菌株对其酿造特征的影响尚不清晰。【目的】分析酱香型白酒酿造体系中3株主要功能菌株对Z.bailii的作用,揭示其在白酒酿造过程中的发酵特征。【方法】分别构建拜耳接合酵母与酿酒酵母、布氏乳酸杆菌和地衣芽孢杆菌的共培养体系,比较生物量、p H、乙醇及风味物质代谢差异;基于表型差异,从转录组学角度进一步分析拜耳接合酵母与地衣芽孢杆菌共培养的代谢机制。【结果】在共培养体系中,拜耳接合酵母的生长及乙醇代谢受到酿酒酵母的抑制,而不受布氏乳酸杆菌和地衣芽孢杆菌的影响。同时,拜耳接合酵母与酿酒酵母、布氏乳酸杆菌共培养时的风味物质产量下降;但与地衣芽孢杆菌共培养时,其风味代谢却显著提高,其中醇类、酸类、酯类和醛类物质含量较其纯培养时分别上升了41%、36%、44%和73%。转录组数据分析表明,与地衣芽孢杆菌共培养时,拜耳接合酵母中与碳水化合物代谢和氨基酸代谢相关的基因表达显著上调(≥2-fold,P0.05),而碳水化合物和氨基酸是风味物质的主要来源,其相关基因的表达上调有助于拜耳接合酵母的风味代谢。【结论】共培养体系中,地衣芽孢杆菌促进了拜耳接合酵母风味代谢,使之形成更多的醇类、酸类、酯类及醛类物质。研究拜耳接合酵母与主要酿造微生物共培养时的发酵特征,有助于正确认识其在酱香型白酒发酵过程中的功能和应用。     

酱香型与清香型白酒发酵过程中乳酸菌菌群的差异性分析

【目的】为认识乳酸菌在中国白酒酿造过程中的作用与影响, 分析、比较了酱香型与清香型白酒发酵过程中乳酸菌的菌群结构及其差异。【方法】运用PCR-DGGE技术分析酱香型与清香型白酒发酵过程中乳酸菌群的演变规律。并利用传统微生物分离筛选方法进一步确定酱香型白酒发酵中的主要乳酸菌种。【结果】DGGE图谱表明, 白酒发酵过程中的主要乳酸菌种是乳杆菌。但两种香型白酒发酵过程中乳酸菌群组成及动态变化均呈现出明显的差异。清香型白酒酒醅中Lactobacillus fuchuensis是优势菌种, 而酱香型白酒发酵中检测到多种含量较高的乳酸菌种。利用MRS培养基从酱香型白酒酒醅中共筛选获得5种乳酸菌种。通过两种方法, 确定Lactobacillus homohiochii是酱香型白酒发酵过程中含量最高的乳酸菌。【结论】深入研究白酒发酵过程中乳酸菌的组成及分布规律, 对于更好地认识中国白酒酿造中主要的细菌类群——乳酸菌的作用, 具有重要的理论意义和实践价值。     

乳酸菌对微囊藻毒素的清除

【目的】研究唾液乳杆菌(Lactobacillus salivarius BBE09-18)、发酵乳杆菌(L.fermentum BBE09-29)以及干酪乳杆菌(L.casei Zhang)对藻毒素的清除能力以及影响乳酸菌清除藻毒素的主要因素,以期为进一步解析乳酸菌清除藻毒素的作用机制提供理论基础,并为去除食品体系中的藻毒素提供新的思路。【方法】研究乳酸菌细胞的不同生理状态(活细胞与死细胞)对藻毒素清除能力的影响,考察菌浓差异、起始藻毒素浓度差异、葡萄糖的供给等对乳酸菌清除藻毒素效能的影响。【结果】3株实验乳酸菌均具有清除藻毒素的能力,其中,L.casei Zhang的藻毒素清除能力最强,当藻毒素初始浓度为150μg/L时,24h后残留藻毒素浓度为85.5μg/L,清除率可达43%。此外,研究还发现乳酸菌活细胞的清除能力显著高于热失活后的死细胞。添加外源物质葡萄糖能显著提高实验菌株清除藻毒素的效率,在初始浓度为1800μg/L的藻毒素溶液中,当添加5%(w/v)葡萄糖后,L.casei Zhang经24h可清除92%的藻毒素。【结论】3株乳酸菌均具有藻毒素清除能力;同时,菌体浓度以及菌体自身的生理状态对藻毒素的清除效率具有重要影响,乳酸菌对藻毒素的清除可能与菌体的代谢活性相关。     

酱香型白酒发酵中地衣芽孢杆菌与酿酒酵母的相互作用

【目的】为解析酱香型白酒酿造群体微生物的发酵过程, 研究了酱香型白酒酿造中重要微生物地衣芽孢杆菌与酿酒酵母之间的相互作用, 并对它们之间的作用机制进行初步探讨。【方法】通过地衣芽孢杆菌与酿酒酵母共培养体系的构建, 认识了两者的相互作用, 初步分析了酿酒酵母产生抑制物的分子量, 耐热性及对蛋白酶敏感性等特性。【结果】研究表明, 酿酒酵母发酵造成的酸性环境以及某些代谢物质能够抑制地衣芽孢杆菌的生长, 这些物质分子量大于10 kD, 对热和蛋白酶敏感。【结论】白酒酿造中酿酒酵母通过产酸以及大分子的蛋白质类物质对地衣芽孢杆菌生长形成抑制, 该研究促进了对白酒酿造群体微生物发酵过程的解析。     

清香型白酒中乳酸菌和酵母菌的相互作用

【目的】探究清香型白酒中不同乳酸菌和酵母菌的相互作用,了解不同菌株的发酵性能,为更深入地认识白酒发酵机理、实现发酵过程优化提供理论基础。【方法】利用程序控温和固态发酵模拟清香型白酒酿造环境,测定纯培养和共培养中菌株的理化指标、活菌数以及主要代谢产物的变化。【结果】Saccharomyces cerevisiae YJ1糖消耗快产乙醇和酯类物质多,Lactobacillus plantarum JMRS4糖消耗快产酸较多。共培养中乳酸菌对Saccharomyces cerevisiae YJ1的生长和产乙醇抑制较大,对Candida aaseri MJ7产乙醇几乎无影响。乳酸菌对Pichia kudriavzevii MJ14的生物量和乙醇代谢抑制作用较小,还对其产己酸乙酯、乙酸乙酯和异戊醇等代谢产物有促进作用;而反过来Pichia kudriavzevii MJ14对3株乳酸菌产乳酸均有抑制作用,对产乙酸则有促进作用。【结论】建立了一种固态培养方法,结合清香型白酒发酵温度变化规律,有效模拟了实际发酵环境。Pichia kudriavzevii MJ14在与乳酸菌共培养中受到的抑制较小并能有效抑制乳酸菌产乳酸,Saccharomyces cerevisiae YJ1能代谢产生多种风味物质,对清香型白酒酿造有重要意义。     

耐乙酸乳杆菌的筛选及其产乳酸特性

【背景】耐受乙酸的乳酸菌是传统谷物醋醋酸发酵过程中产生乳酸及其风味衍生物的重要功能微生物。【目的】从镇江香醋醋醅中分离鉴定具有耐乙酸特性的乳酸菌,并评价不同条件下该菌株的产乳酸能力。【方法】利用4%(体积比)乙酸含量的MRS培养基分离耐乙酸乳酸菌;对其进行16S rRNA基因鉴定、基因组测序、形态观察以及生理生化特性研究;考察不同乙酸浓度、葡萄糖浓度、发酵温度和时间对菌株产乳酸能力的影响。【结果】分离得到一株可耐受6%乙酸的乳杆菌Lactobacillus sp. JN500903;在厌氧静置、接种量5%、乙酸浓度5%、葡萄糖浓度40 g/L、发酵温度37°C、发酵时间10 d条件下,该菌株乳酸产量为16.1 g/L。【结论】乳杆菌JN500903能够耐受6%乙酸浓度,具有在酸性环境下合成乳酸的能力,有一定的应用潜力。     

p-cresol methylhydroxylase from a denitrifying bacterium involved in anaerobic degradation of p-cresol

A bacterium, strain PC-07, previously isolated as part of a coculture capable of growing on p-cresol under anaerobic conditions with nitrate as the acceptor was identified as an Achromobacter sp. The first enzyme of the pathway, p-cresol methylhydroxylase, which converts its substrate into p-hydroxybenzyl alcohol, was purified. The enzyme had an Mr of 130,000 and the spectrum of a flavocytochrome. It was composed of flavoprotein subunits of Mr 54,000 and cytochrome subunits of Mr 12,500. The midpoint redox potential of the cytochrome was 232 mV. The Km and kcat for p-cresol were 21 microM and 112 s-1 respectively, and the Km for phenazine methosulfate, the artificial acceptor used in the assays, was determined to be 1.7 mM. These properties place the enzyme in the same class as the p-cresol methylhydroxylases from aerobically isolated Pseudomonas spp.     

Survey of p-cresol assimilating bacteria: Characterization and identification of a p-cresol utilizing bacterium

A survey of 110 bacterial strains drawn from various ecosystems yielded 10 capable of growth on p -cresol. Of these, eight were Gram-negative and two Gram-positive. One Gram-negative and both Gram-positive strains metabolized p -cresol via 4-methylcatechol, the others initiated attack by hydroxylation of the methyl group and used the protocatechuate pathway. These included Pseudomonas alcaligenes, Ps. testosteroni , four other Pseudomonas species and an unidentified organism, the crude extract of which oxidized p -cresol without requirement for either electron donor or acceptor, although inclusion of phenazine methosulphate stimulated activity. The conversion of p -cresol to p -hydroxybenzylalcohol catalysed by the PMS-dependent p -cresol methylhydroxylase was linked to the electron transport chain with molecular oxygen acting as the ultimate electron acceptor. Successive subculturing in the absence of the aromatic substrate led to the eventual loss of the organism's ability to metabolize p -cresol. The organism was assigned to the genus of Alcaligenes.     

Tolerance of nitrifying sludge to p-cresol

p-Cresol at 17 mg l^–1 in a nitrifying culture inhibited by 70% nitrate formation whereas at 10 mg l^–1 there was no effect. p-Cresol at 220, 470, and 910 mg l^–1 was converted to intermediates after adaptation times of 8 h, 24 h, and 40 h, respectively. The sludge recovered 44% of its activity after transformation of p-cresol.     

Catalytic oxidation of p-cresol by ascorbate peroxidase

Transient and steady state kinetics, together with a range of chromatographic and spectroscopic techniques, have been used to establish the mechanism and the products of the H(2)O(2)-dependent oxidation of p-cresol by ascorbate peroxidase (APX). HPLC, GC-MS, and NMR analyses are consistent with the formation of 2, 2'-dihydroxy-5,5'-dimethylbiphenyl (II) and 4alpha,9beta-dihydro-8, 9beta-dimethyl-3(4H)-dibenzofuranone (Pummerer's ketone, III) as the major products of the reaction. In the presence of cumene hydroperoxide, two additional products were observed which, from GC and MS analyses, were shown to be 1,1-dimethylbenzylalcohol (IV) and bis-(1-methyl-1-phenyl-ethyl)-peroxide (V). The product ratio II:III was dependent on enzyme concentration: at low concentrations Pummerer's ketone (III) predominates and at high concentrations formation of the biphenyl compound (II) is favored. Steady-state data showed a sigmoidal dependence on [p-cresol] that was consistent with the presence of 2.01 +/- 0.15 binding sites for the substrate (25.0 degrees C, sodium phosphate, pH 7.0, mu = 2.2 mM) and independent of ionic strength in the range 2.2-500 mM. Single turnover kinetic experiments (pH 7.0, 5.0 degrees C, mu = 0.10 M) yielded second-order rate constants for Compound I reduction by p-cresol, k(2), of 5.42 +/- 0.10 x 10(5) M(-1) s(-1), respectively. Rate-limiting reduction of Compound II by p-cresol, k(3), showed saturation kinetics, giving values for K(d) = 1.54 +/- 0.12 x 10(-3) M and k(3) = 18.5 +/- 0.7 s(-1). The results are discussed in the more general context of APX-catalyzed aromatic oxidations.     

Effects of p-cresol and chlorophenols on pentachlorophenol biodegradation

The effects of three aromatic compounds, p-cresol, 2,4-dichlorophenol (DCP), and 2,4,6-trichlorophenol (TCP), on cell growth and pentachlorophenol (PCP) degradation bya Flavobacterium species were investigated. While p-cresol was not degraded by this bacterium, DCP and TCP were simultaneously degraded with PCP. Both DCP and TCP lowered cell growth and PCP degradation rate. Cell growth was modeled by cell death, because p-cresol, DCP, and TCP were toxic to the organism. A new model was used to predict cell death rate in a mixture of two toxic compounds from the cell death kinetics for each individual compound. PCP degradation rates were modeled by conventional inhibition models, but only over a small concentration range for the secondary toxic compound. However, a new empirical model described PCP degradation over a wider concentration range of the secondary toxic compound. (c) 1995 John Wiley & Sons Inc.     

Anaerobic oxidation of p-cresol by a denitrifying bacterium

Metabolism of p-cresol (pCr) under nitrate-reducing conditions is mediated by the denitrifying bacterial isolate PC-07. The methyl substituent of the substrate is oxidized anaerobically by whole-cell suspensions of PC-07 through a series of dehydrogenation and hydration reactions to yield p-hydroxybenzoate (pOHB) in stoichiometric proportions. The partially oxidized intermediates in the pathway p-hydroxybenzyl alcohol and p-hydroxybenzaldehyde can also serve as substrates for pOHB formation. Nitrate is required as the external electron acceptor and is reduced to molecular N2. Reduction of the nitrate is stoichiometric, with pCr serving as the electron donor. In addition, the molar relationship between the electron acceptor (NO3-) reduced to the electron donor oxidized decreased to approximately 2:3 and then to 1:3 when p-hydroxybenzyl alcohol or p-hydroxybenzaldehyde, respectively, served as substrates. The decreased ratios were to be expected when the partially oxidized intermediates served as substrates, because they provided correspondingly less reducing power for pOHB formation. The anaerobic oxidation of pCr by PC-07 demonstrates a mechanism whereby aromatic compounds can be transformed in anoxic environments.     

Periplasmic location of p-cresol methylhydroxylase in Pseudomonas putida

The cellular location of the flavocytochrome c, p-cresol methylhydroxylase was investigated in two strains of Pseudomonas putida. In both cases the enzymes were shown to be located in the periplasmic fraction by their release during treatment of the bacteria with EDTA and lysozyme in a solution containing a high concentration of sucrose. For strain NCIB 9869 the finding is in accord with the suggestion that the physiological acceptor for the enzyme is azurin as this too was shown to be located mostly in the periplasm.     

Oxidation of p-cresol by horseradish peroxidase compound I.

Rate constants for the reaction between horseradish peroxidase compound I and p-cresol have been determined at several values of pH between 2.98 and 10.81. These rate constants were used to construct a log (rate) versus pH profile from which it is readily seen that the most reactive form of the enzyme is its most basic form within this pH range so that base catalysis is occurring. At the maximum rate a second order rate constant of (5.1 +/- 0.3) x 10(-7) M-1 s-1 at 25 degrees is obtained. The activation energy of the reaction at the maximum rate was determined from an Arrhenius plot to be 5.0 +/- 0.5 kcal/mol. Evidence for an exception to the generally accepted enzymatic cycle of horseradish peroxidase is presented. One-half molar equivalent of p-cresol can convert compound I quantitatively to compound II at high pH, whereas usually this step requires 1 molar equivalent of reductant. The stoichiometry of this reaction is pH-dependent.     

Sequential degradation of p-cresol by photochemical and biological methods

Sequential photo- and biodegradation of p-cresol was studied using a mercury lamp, as well as KrCl and XeCl excilamps. Preirradiation of p-cresol at a concentration of 10(-4) M did not affect the rate of its subsequent biodegradation. An increase in the concentration of p-cresol to 10(-3) M and in the duration preliminary UV irradiation inhibited subsequent biodegradation. Biodegradation of p-cresol was accompanied by the formation of a product with a fluorescence maximum at 365 nm (lambdaex 280 nm), and photodegradation yielded a compound fluorescing at 400 nm (lambdaex 330 nm). Sequential UV and biodegradation led to the appearance of bands in the fluorescence spectra that were ascribed to p-cresol and its photolysis products. It was shown that sequential use of biological and photochemical degradation results in degradation of not only the initial toxicant but also the metabolites formed during its biodegradation.