Isolation, identification and enzyme production characteristics of culturable bacteria in the air of high-temperature Daqu fermentation room

Authors

HUANG Zhi-guo, Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
LIU Na, Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
WEI Chun-hui, Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
DENG Jie, Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
ZHONG Shu-xia, Sichuan Jewelland Pharmaceutical Co., Ltd., Zigong, Sichuan 643000, China
CHEN Bo, Sichuan Langjiu Co., Ltd., Gulin, Sichuan 646523, China
REN Zhi-qiang, Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China

Abstract

Taking the cultivable bacteria in the air of high-temperature Daqu fermentation room as the research objects to study the characteristics of separation, identification and enzyme production. The cultivable bacteria were used to take liquid state fermentation in sorghum mash, and the metabolites were analyzed by gas chromatography-mass spectrometry. Results: 8 strains were isolated from the air in the high-temperature Daqu fermentation room, and they were: Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus cereus, Pedobacter suwonensis, Sphingomonas sanguinis, Massilia sp., Delftia sp. and Sphingobacterium sp.. After the enzyme production tests, three dominant functional bacteria, Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus cereus, which all had the capacity of decomposition for cellulose , starch and proteins. The growth curve of 3 strains showed that liquid culture reached logarithmic growth phase for 4 h. After 48 hours of fermentation in the sorghum mash medium, the dominant metabolite was mainly 3-hydroxy-2-butanone, and the content of tetramethylpyrazine was also high, and it metabolizes to produce a small amount of higher alcohols, phenols, esters and other aromatic substances. It hopes to provide a theoretical basis for studying the correlation between Daqu bacteria and air bacteria.

Publication Date

5-28-2021

First Page

15

Last Page

21

DOI

10.13652/j.issn.1003-5788.2021.05.004

Recommended Citation

Zhi-guo, HUANG; Na, LIU; Chun-hui, WEI; Jie, DENG; Shu-xia, ZHONG; Bo, CHEN; and Zhi-qiang, REN (2021) "Isolation, identification and enzyme production characteristics of culturable bacteria in the air of high-temperature Daqu fermentation room," Food and Machinery: Vol. 37: Iss. 5, Article 4.
DOI: 10.13652/j.issn.1003-5788.2021.05.004
Available at: https://www.ifoodmm.cn/journal/vol37/iss5/4

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