Isolation and identification of lactic acid bacteria from fermented grain for light-Baijiu brewing and study of their autolysis characteristic

Authors

LI Zhi-qi, College of Life Science, Shanxi Normal University, Linfen, Shanxi 041004 , China ；National EngineeringLaboratory for Grain Fermentation Technology and Technology, Jiangnan University, Wuxi, Jiangsu 214000 ,China
SHI Ying, National EngineeringLaboratory for Grain Fermentation Technology and Technology, Jiangnan University, Wuxi, Jiangsu 214000 ,China
WANG Meng-meng, College of Life Science, Shanxi Normal University, Linfen, Shanxi 041004 , China ；National EngineeringLaboratory for Grain Fermentation Technology and Technology, Jiangnan University, Wuxi, Jiangsu 214000 ,China
MAO Jian, National EngineeringLaboratory for Grain Fermentation Technology and Technology, Jiangnan University, Wuxi, Jiangsu 214000 ,China
ZHANG Xiu-hong, College of Life Science, Shanxi Normal University, Linfen, Shanxi 041004 , China ；College of Food Science, Shanxi Normal University, Linfen, Shanxi 041004 , China

Abstract

47 isolates with obvious calcium dissolving circle were screened from fermented grains for light-Baijiu brewing by MRS calcium carbonate medium. Through physiological and biochemical characteristics and 16S rDNA sequences, it was found that the closed lactic acid bacteria strains were 20 strains Lactobacillus brevis, 16 strains L. plantarum, 7 strains L. buchneri, and 4 strains L. pentosus, respectively. By turbidimetric method, the autolysis of 47 strains of lactic acid bacteria was determined, and their autolysis ranged from 5.01%~29.27%. There was no correlation between the autosolubility and species, showing strains specificity. The autolysis characteristic of the 9 strains with high autolysis, MC30-2, LB27, YP15-1, SL25-1, SL33, MC46-2, YP49-1 and LB60, were analyzed. The results showed that the autolysis of most strains increased with the increase of environmental temperature and pH value.

Publication Date

3-28-2020

First Page

14

Last Page

18

DOI

10.13652/j.issn.1003-5788.2020.03.003

Recommended Citation

Zhi-qi, LI; Ying, SHI; Meng-meng, WANG; Jian, MAO; and Xiu-hong, ZHANG (2020) "Isolation and identification of lactic acid bacteria from fermented grain for light-Baijiu brewing and study of their autolysis characteristic," Food and Machinery: Vol. 36: Iss. 3, Article 3.
DOI: 10.13652/j.issn.1003-5788.2020.03.003
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/3

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