CN113186116B - Non-decarboxylation lechlenibacter NJ22 with lactic acid as carbon source and application thereof - Google Patents
Non-decarboxylation lechlenibacter NJ22 with lactic acid as carbon source and application thereof Download PDFInfo
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Abstract
The invention discloses a non-decarboxylation luxes NJ22 strain using lactic acid as a carbon source and application thereof, and the non-decarboxylation luxes NJ22 strain using lactic acid fermentation to produce acetic acid and glycerol has a preservation number of CICC 25025. The 16S rDNA sequence of the strain is shown in SEQ ID NO. 1. The invention screens the obtained non-decarboxylation lechlehem bacteria which utilize lactic acid to ferment and produce acetic acid and glycerol, the strain takes lactic acid as a sole carbon source to ferment, and the fermentation products are acetic acid and glycerol. The strain can be used as a white spirit fermentation microbial inoculum, lactic acid and glycerol are generated by utilizing the fermentation of the lactic acid generated in the later period of white spirit fermentation, the effect of reducing the lactic acid in the white spirit can be achieved, and simultaneously, the glycerol generated by the fermentation of the strain can regulate various aromas of the white spirit, and the softness and the thickness of the white spirit are improved.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to a strain of non-decarboxylating lechler bacterium NJ22 which takes lactic acid as a carbon source and is metabolized to generate glycerol in strong aromatic pit mud.
Technical Field
In the process of brewing white spirit, under the action of various enzymes provided by microorganisms, starch in sorghum is firstly hydrolyzed into glucose, and the glucose generates pyruvic acid through glycolysis. The yeast utilizes pyruvate fermentation to produce alcohol under anaerobic conditions. In the fermentation process of the Luzhou-flavor liquor, lactic acid bacteria are mixed into fermented grains which are put into a cellar, and then the pyruvic acid which is generated by sugars through a glycolysis pathway is utilized to generate lactic acid under the action of lactate dehydrogenase. Some lactic acid bacteria can simultaneously generate a small amount of acetic acid, ethanol, propionic acid, butyric acid, pyruvic acid and CO 2 H2, etc. In the later stage of fermentation, the content of lactic acid bacteria in the fermented grains is increased, a large amount of lactic acid is generated, the content of lactic acid and ethyl lactate in the white spirit is increased, the fragrance of the white spirit is relatively short and light, the main body fragrance is inhibited, the fragrance is disordered, the white spirit presents obvious sourness and astringency, and the quality of the white spirit is reduced.
Aiming at the situation, a method advocated by the inventor is to increase the weight of the ethyl caproate or the ethyl acetate in the strong aromatic white spirit and reduce the weight of the ethyl lactate. The ethyl lactate is stable in property and not easy to decompose, and the precursor lactic acid of the ethyl lactate needs to be reduced for degrading the ethyl lactate. Lactic acid degrading bacteria, also called lactobacillus acidophilus, refer to microorganisms capable of utilizing lactic acid as a carbon source or an electron acceptor, and the bacteria can utilize lactic acid to generate fragrance precursor substances such as acetic acid, propionic acid, butyric acid and the like, further synthesize various important ester substances and increase fragrance components in white spirit.
In the prior art, a polylactic acid (PLA) degrading bacterium capable of producing protease is disclosed as CN110317762A, the technology is to separate and screen out a polylactic acid degrading bacterium-pseudomonas capable of producing protease from soil paved with polylactic acid/polybutylene terephthalate adipate (PLA/PBAT) mulching film in Shandong Weifang, the bacterium can produce the protease capable of degrading the PLA, and the bacterium has good pH tolerance and good capability of degrading the PLA. The pseudomonas and the protease thereof can be used as an enzyme preparation, a biological agent and a biological enhancer to be applied to the environmental remediation of PLA and PLA-based biodegradable materials in the environment, and have good application value.
On the other hand, glycerol (glycerin) is a common additive in distilled liquor, and pure glycerin is syrup-like liquid and tastes sweet and sticky. The glycerol can improve softness and richness of wine, and has effects of harmonizing wine sample and balancing various fragrances. Meanwhile, the sweetness of the wine can be improved. Therefore, if a strain which metabolically produces glycerol using lactic acid as a carbon source is found, it is possible to improve the quality of wine while degrading lactic acid. The realization of this concept is therefore a significant innovation for the brewing industry.
Disclosure of Invention
The purpose of the invention is as follows: provides a strain of non-decarboxylation lechler bacterium NJ22 capable of utilizing lactic acid fermentation to produce acetic acid and glycerol and application thereof in the wine brewing industry.
The invention is realized by the following steps: a bacterium of the species Leuconostoc decarboxylation NJ22, deposited under the accession number CICC 25025, for the production of acetic acid and glycerol by fermentation with lactic acid.
The 16S rDNA sequence of the strain is shown in SEQ ID NO. 1.
The bacterium provided by the invention is non-decarboxylating lechi (Leclercia adecaboxylata) NJ22, and the strain is preserved in China center for culture Collection of Industrial microorganisms (CICC) at 11-30.2020, with the address of Beijing China and the preservation number of CICC 25025.
The strain is identified as non-decarboxylating lechi through morphological characteristics, physiological and biochemical characteristics and 16S rDNA sequence analysis, forms a round or approximately round yellowish colony on a beef extract peptone solid plate, and has the advantages of moist and convex colony, luster, smooth surface, neat edge, non-stickiness and high easiness in picking. Gram-negative bacteria as determined by physiological and biochemical characteristics, dextrin, D-maltose, D-trehalose, D-cellobiose, gentiobiose, sucrose, D-turanose, stachyose, melibiose, beta-formyl-D-glucoside, D-salicin, N-acetyl-D-glucosamine, N-acetyl-beta-D-mannosamine, N-acetyl-D-galactosamine, N-acetylneuraminic acid, alpha-D-glucose, D-mannose, D-fructose, D-galactose, 3-formylglucose, D-fructose, L-rhamnose, inosine, D-sorbitol, D-mannitol, D-arabitol, D-glucosamine, D-acetyl-D-glucosamine, D-galactosamine, D-acetyl-D-arabinopyranose, D-fructose, D-trehalose, trehalose, Inositol, glycerol, D-glucose-6-phosphate, D-fructose-6-phosphate, D-aspartic acid, D-serine, gelatin, e-aminoacetyl-L-proline, L-alanine, L-arginine, L-aspartic acid, L-glutamic acid, L-histamine, L-pyroglutamic acid, L-serine, D-galacturonic acid, L-galacturonic acid lactone, D-gluconic acid, D-glucuronic acid, glucuronamide, mucic acid, quinic acid, uronic acid, methyl pyruvate, D-methyl lactate, L-lactic acid, citric acid, alpha-keto-glutaric acid, D-malic acid, L-malic acid, bromo-succinic acid, Tween 40, gamma-amino-butyric acid, L-pyroglutamic acid, L-malic acid, L-succinic acid, L-D-L-D-beta-alanine, L-D-beta-D-arginine, L-D-L-beta-D-arginine, L-beta-D-L-alanine, L-D-L-, The reaction of alpha-hydroxy-butyric acid, beta-hydroxy-D, L-butyric acid, alpha-keto-butyric acid, acetoacetic acid, propionic acid, acetic acid and formic acid is positive, and the reaction of raffinose, alpha-D-lactose, pectin and p-hydroxy-phenylacetic acid is negative. Can resist 8% NaCl, 1% sodium lactate, fusidic acid, D-serine, lincomycin, guanidine hydrochloride, sodium tetradecyl sulfate, vancomycin, tetrazole violet, tetrazole blue, nalidixic acid, lithium chloride, potassium tellurite, aztreonam, sodium butyrate and sodium bromate. The strain is non-decarboxylating lechlehem bacteria through 16S rDNA identification (GenBank accession number: MW 079903).
The invention screens the obtained non-decarboxylation lechlehem bacteria which utilize lactic acid to ferment and produce acetic acid and glycerol, the strain takes lactic acid as a sole carbon source to ferment, and the fermentation products are acetic acid and glycerol. The strain can be used as a liquor fermentation microbial inoculum, lactic acid and glycerol are generated by fermentation of lactic acid generated in the later fermentation stage of liquor fermentation, the effect of reducing lactic acid in liquor can be achieved, and meanwhile, the glycerol generated by fermentation of the strain can regulate various aromas of the liquor, and the softness and the thickness of the liquor are improved.
Drawings
FIG. 1 is a graph of a fermentation product by chromatographic mass spectrometry;
FIG. 2 is a chromatographic mass spectrometry measurement of acetic acid as a fermentation product;
FIG. 3 shows the result of the chromatographic mass spectrometry of glycerol as the fermentation product.
Detailed Description
The present invention is further illustrated by the following examples, which should not be construed as limiting the invention in any way.
Example 1 of the invention: isolation and identification of lactic acid-utilizing bacterium NJ22
(1) Isolation and screening of lactic acid-utilizing bacterium NJ22
Weighing 1g of pit mud sample, adding the pit mud sample into an improved Lu-Ye liquid culture medium (1 g/L of lactic acid and 1g/L of (NH4)2SO 42 g/L, Na2HPO 4.12H 2O 14.3.3 g/L, KH2PO 43 g/L, MnSO 4.H 2O 0.28.28 mg/L, FeSO 4.7H2O 0.3.3 mg/L, MgSO 4.7H2O 0.06.06 mg/L, CaCl 21 mg/L, CuSO40.05mg/L and H3BO30.05mg/L), standing and culturing for 48H, and enriching lactic acid utilization bacteria; diluting the enriched bacterial liquid step by step, selecting three concentration gradients of 10-1, 10-2 and 10-3, sucking 100uL of diluent, and coating the diluent on an improved Lu-Ye solid culture medium; the culture dish is placed in an incubator for culture at 32 ℃ for 3-5 days.
(2) Purification of
And (3) selecting a single colony on a culture dish, purifying the single colony on the improved Lu-Ye culture medium by a three-line method, and continuously purifying for three times to obtain a pure strain. The obtained pure strains are subjected to slant preservation and glycerol tube preservation simultaneously.
(3) Identification of strains
1) Morphological characterization of lactic acid-utilizing bacterium NJ 22: lactic acid bacteria NJ22 which are in logarithmic growth phase and stable in colony size are subjected to single colony state description, wherein the single colony state description mainly comprises the colony size, color, transparency, wettability, colony surface state and colony edge state.
The results show that: the lactic acid bacteria NJ22 form a circular or approximately circular yellowish bacterial colony on a beef extract peptone solid plate, and the bacterial colony is moist and convex, glossy, smooth in surface, neat in edge, not sticky and easy to pick.
2) Physiological and biochemical characteristic analysis
The physiological and biochemical characteristics of lactic acid-utilizing bacteria NJ22 were measured with reference to "microbiology experiment" (Shen, Fang Xiu Rong, Li Guangwu. microbiology experiment (third edition); Beijing: advanced education Press, 1999.) and "Manual of identification of common bacteria System" (Dongxu bead, Chuia Miaoying. Manual of identification of common bacteria System. Beijing: scientific Press, 2011.).
The measurement results show that: the bacterium is gram-negative, and dextrin, D-maltose, D-trehalose, D-cellobiose, gentiobiose, sucrose, D-turanose, stachyose, melibiose, beta-formyl-D-glucoside, D-salicin, N-acetyl-D-glucosamine, N-acetyl-beta-D-mannosamine, N-acetyl-D-galactosamine, N-acetylneuraminic acid, alpha-D-glucose, D-mannose, D-fructose, D-galactose, 3-formylglucose, L-fructose, L-rhamnose, inosine, D-sorbitol, D-mannitol, D-arabitol, inositol, glycerol, D-glucose-6-phosphate, D-cellobiose, D-glucosamine, D-galactosamine, D-acetylneuraminic acid, alpha-D-glucose, D-mannose, D-fructose, D-arabinogalactan-6-phosphate, inositol, D-glucose-D-glucosamine, and D-glucosamine, D-glucosamine, and D-glucosamine, D-fructose-6-phosphate, D-aspartic acid, D-serine, gelatin, e-aminoacetyl-L-proline, L-alanine, L-arginine, L-aspartic acid, L-glutamic acid, L-histamine, L-pyroglutamic acid, L-serine, D-galacturonic acid, L-galacturonolactone, D-gluconic acid, D-glucuronic acid, glucuronamide, mucic acid, quinic acid, uronic acid, methyl pyruvate, D-methyl lactate, L-lactic acid, citric acid, alpha-keto-glutaric acid, D-malic acid, L-malic acid, bromo-succinic acid, Tween 40, gamma-amino-butyric acid, alpha-hydroxy-butyric acid, beta-hydroxy-D, the reaction of L butyric acid, alpha-keto-butyric acid, acetoacetic acid, propionic acid, acetic acid and formic acid is positive, and the reaction of raffinose, alpha-D-lactose, pectin and p-hydroxy-phenylacetic acid is negative. Can resist 8 percent of NaCl, 1 percent of sodium lactate, fusidic acid, D-serine, lincomycin, guanidine hydrochloride, sodium tetradecyl sulfate, vancomycin, tetrazole violet, tetrazole blue, nalidixic acid, lithium chloride, potassium tellurite, aztreonam, sodium butyrate and sodium bromate.
The results of measurement of physiological and biochemical characteristics of the lactic acid-utilizing bacterium NJ22 are shown in Table 1.
TABLE 1 physiological and biochemical characteristics of lactic acid-utilizing bacteria NJ22
Note: "+" indicates positive reaction, "-" indicates negative reaction
3) Homology analysis of 16S rDNA of degrading bacteria
DNA sequencing was performed by Biotechnology Inc. and the results were compared for homology using the 16S rDNA sequence in Blast software Genbank.
The 16S rDNA sequence (SEQ ID NO.1) of the NJ22 was obtained.
The 16S rDNA rDNA sequence of the strain is already submitted to a GenBank database (GenBank accession number: MW079903), and the homology of the sequence and the gene sequence of strains such as Leclercia adeccarboxylat strain J656 and the like reaches 99.86 percent.
In view of the morphological, physiological and biochemical characteristics and 16S rDNA sequence analysis results of the strain NJ22, the degrading strain NJ22 was identified as non-decarboxylating lechlehem bacteria (Leclercia adecarboxylata). Non-decarboxylated leclernibacter (Leclercia adecabonylata) NJ22 was deposited in the china industrial microbial cultures collection management center (CICC) at 11/30/2020, with the address of beijing china and the number of deposit as CICC 25025.
Example 2 of the invention: fermentation with lactic acid, detection of fermentation product
The method comprises the following specific steps:
(1) inoculating Nodecarboxylic luxes NJ22 into modified Lu-Ye liquid culture medium, culturing at 30 deg.C for 72h
(2) Centrifuging, discarding thallus, and collecting supernatant
(3) The supernatant was filtered through a 0.22 μm microfiltration membrane to remove the cells.
(4) Carrying out chromatographic mass spectrometry on the sample, wherein the analysis and detection conditions are as follows:
a chromatographic column: agilent DB-530 m 0.32mm, 0.25um
Carrier gas: helium, flow rate: 1.8ml/min, the split ratio is 5: 1
Temperature rising procedure: maintaining at 40 deg.C for 4 min; heating to 100 deg.C at 10 deg.C/min, and maintaining for 0 min; raising the temperature to 200 ℃ at 25 ℃/min, and keeping the temperature for 0 min.
Temperature of a front sample inlet: 150 deg.C
Ion source temperature: 230 deg.C
Quadrupole rod temperature: 150 ℃ C
Sample introduction amount: 1 μ L
Mass Range：20-150m/z
An ion source: EI (El)
The scanning mode is as follows: SIM/SCA
(5) The mass spectrometry results are shown in FIGS. 1-3, and NJ22 can be fermented to produce acetoglycerol using lactic acid as a carbon source.
The above are only specific application examples of the present invention, and other embodiments of the present invention are within the scope of the present invention as claimed by using equivalent alternatives or equivalent variations.
Claims (2)
1. The application of the non-decarboxylation lechlehem bacterium NJ22 with lactic acid as a carbon source in brewing wine is characterized in that the strain is the non-decarboxylation lechlehem bacterium which produces glycerol by utilizing lactic acid fermentation, and the preservation number of the strain is CICC 25025.
2. Use according to claim 1, characterized in that: the non-decarboxylation lechler bacterium NJ22 with lactic acid as a carbon source is used as a white spirit fermentation microbial inoculum, and the lactic acid generated in the later period of white spirit fermentation is utilized to produce acetic acid and glycerol in a fermentation process, so that the effects of reducing the lactic acid in the white spirit and increasing the acetic acid in the white spirit are achieved, and meanwhile, the glycerol generated by the fermentation of the strain can be used for harmonizing various aromas of the white spirit and improving the softness and the thick feeling of the white spirit.
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