کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768837 | 1628521 | 2017 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol](/preview/png/5768837.png)
- One functional Bacillus named YB-1from Luzhou-flavor Liquor Making was screened.
- Bacillus YB-1produced ethyl 214.7 mg/100Â mL hexanoate and 0 mg/100Â mL propanol.
- Bacillus YB-1can produce high-yield ethyl hexanoate and low-yield propanol.
- YB-1 was identified as Bacillus cereus through a series of identification.
This study aimed at isolating and culturing Bacilli from the omagari, pit mud, and fermented grains used in Luzhou-flavor liquor in an effort to produce better flavor and quality. After an enrichment culture of Bacillus in the omagari, pit mud, and fermented grains of Luzhou-flavor liquor, 52 total strains were obtained. Based on the standard of producing high-yield ethyl hexanoate and low-yield propanol, one strain named YB-1 was screened out. It was shown that YB-1 produced ethyl hexanoate at 214.7 mg/100Â mL and propanol at 0 mg/100Â mL. Based on strain morphology, and physiological and biochemical characteristics, YB-1 was identified as Bacillus. According to DNA sequencing and the constructed phylogenetic tree, YB-1 and Bacillus cereus strain CCM 2010 clustered into a branch and were each other's closest relatives. Thus, YB-1 was identified as Bacillus cereus. Through this research, it is expected that the application of Bacillus cereus strain YB-1 to the traditional brewing process of Luzhou-flavor liquor could improve the flavor and quality, and enrich microbial resources for Luzhou-flavor liquor fermentation.
Journal: LWT - Food Science and Technology - Volume 77, April 2017, Pages 60-66