CN116574655A - Bacillus sonodra with good flavor producing capability - Google Patents

Bacillus sonodra with good flavor producing capability Download PDF

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CN116574655A
CN116574655A CN202310599989.1A CN202310599989A CN116574655A CN 116574655 A CN116574655 A CN 116574655A CN 202310599989 A CN202310599989 A CN 202310599989A CN 116574655 A CN116574655 A CN 116574655A
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bacillus
microbial agent
microbial
flavor
cctcc
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徐岩
周庆伍
杜海
曹润洁
孙佳
何宏魁
李安军
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Jiangnan University
Anhui Gujing Distillery Co Ltd
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Jiangnan University
Anhui Gujing Distillery Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus

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Abstract

The invention discloses a bacillus sonbreaks with good flavor producing capability, belonging to the technical field of microorganisms. The bacillus sonodds with the community or the leadership (CCTCC) NO: m2023288 is obtained by separating from Daqu of Chinese Maotai-flavor liquor. The strain provided by the invention can metabolize various flavor substances, can be used for strengthening Daqu in white spirit production, and is used for improving the flavor of white spirit.

Description

Bacillus sonodra with good flavor producing capability
Technical Field
The invention relates to a bacillus sonbreaks with good flavor producing capability, belonging to the technical field of microorganisms.
Background
Most of the famous white spirits in China are brewed by using the traditional Daqu method, and Daqu plays an important role in the formation of white spirit flavor. "bone of Qu-nai liquor" the contribution of Daqu to liquor includes three aspects, namely providing microorganisms, enzymes and aroma compounds and their precursor substances, the quality of which is closely related to the quality of liquor. The Daqu is prepared by taking barley, wheat, pea and the like as raw materials, crushing, mixing with water, pressing into a brick starter blank, and culturing at a temperature and humidity controlled manually. The production raw material of Daqu contains a large amount of enzymes and proteins, and is a natural culture medium of microorganisms. The enzyme secreted by the microorganism catalyzes and hydrolyzes substances such as starch, sugar, protein and the like in the raw materials to be converted into esters, acids, alcohols, aldehydes, ketones and aromatic compounds, so as to form the unique flavor of the white spirit. The Daqu adopts an open production process, and the mass of the Daqu with different qualities is different, which is often accompanied with the loss of flavor. The exploration of possible flavor functional microorganisms in Daqu is used for quality control of Daqu, which is a production practical problem to be solved urgently by many white spirit enterprises.
Bacillus is one of the most representative bacteria in various types of daqus, and has also been demonstrated to be the main soy sauce flavor producing functional bacteria in white spirit production, and its flavor contribution to white spirit has been widely studied. However, to date, research in Daqu on Bacillus has focused on Bacillus licheniformis Bacillus licheniformis, bacillus subtilis Bacillus subtilis, bacillus cereus, and the like. Bacillus sonii Bacillus sonorensis was originally isolated from soil in the sonland desert in arizona and was also a dominant bacterium in Daqu, which may play a critical role in the unique flavor of white spirit, but the study of its biological function was still blank. The recognition of functional microorganisms in Daqu can be deepened by screening the Bacillus sorafei and researching the culture performance of the Bacillus sorafei.
Disclosure of Invention
In order to solve the problems, the invention screens out and obtains the bacillus sonbreaks with good flavor producing capability from the Daqu of the Chinese Maotai-flavor white spirit, and the bacillus sonbreaks with good flavor metabolizing capability.
The invention provides a strain of Sonola desert bacillus Bacillus sonorensis, which is classified and named Bacillus sonorensis LBM32097, wherein the Sonola desert bacillus is preserved in China center for type culture collection (China center for type culture Collection) in 2023, 3 and 10 days, the preservation address is the university of Wuhan, china, and the preservation number is CCTCC NO: m2023288.
The bacillus sonofaciens CCTCC NO: m2023288, having the following characteristics:
(1) The metabolic flavor substances are of various types: at least 12 alcohols, 2 aldehydes, 3 esters, 5 ketones, 3 aromatics, 6 phenols, 6 nitrogen-containing compounds, 1 sulfur-containing compound and 1 lactone compound can be metabolically produced; including alcohols such as isobutanol, isoamyl alcohol, n-pentanol, n-hexanol, 1-octen-3-ol, heptanol, 2-ethylhexanol, (2R, 3R) - (-) -2, 3-butanediol, alpha-terpineol, phenethyl alcohol, 3, 4-dimethylbenzyl alcohol, aldehydes such as nonanal, 2-ethylbenzaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate, ketones such as 2-heptanone, 3-hydroxy-2-butanone, 2-octanone, 2-dimethylcyclobutanone and isophorone, aromatic 3-ethyl ortho-xylene, 1,2,3, 5-tetramethylbenzene and naphthalene, phenols such as guaiacol, phenol, 4-ethylguaiacol, 2, 6-di-t-butyl-p-cresol, p-vinylguaiacol and 2, 4-di-t-butylphenol. Nitrogen-containing 2, 5-dimethylpyrazine, 2,3, 5-trimethylpyrazine, 2-ethyl-3, 5-dimethylpyrazine, 2,3,5, 6-tetramethylpyrazine and indole, sulfur-containing benzothiazoles and lactones propionolactone;
(2) The aroma-producing substance yield is high: the content of 2, 3-butanediol is 690.88 mug.kg -1 3 hydroxy-2-butanone (acetoin) 191.35. Mu.g.kg -1 ，2,3,5-Trimethylpyrazine 98.34. Mu.g.kg -1 And 2,3,5, 6-tetramethylpyrazine 140.72. Mu.g.kg -1 Etc.;
(3) Is derived from Maotai-flavor liquor Daqu and can be used for producing Maotai-flavor liquor;
(4) Colony characteristics: the colony is white, petal-shaped, irregular in edge and smooth in surface;
(5) Morphological characteristics: the cells under the electron microscope are ellipsoidal and have smooth surfaces;
(6) High temperature resistant characteristics: the growth is better at the temperature of 30 ℃ and 40 ℃, the growth speed is gradually slowed down along with the increase of the ambient temperature, and the obvious growth inhibition phenomenon appears at 60 ℃.
The second object of the invention is to provide a microbial agent, which contains the bacillus sonii CCTCC NO: m2023288.
In one embodiment of the invention, the microbial agent is prepared from the following components in part by weight: m2023288 is the predominant microorganism.
In one embodiment of the present invention, the CCTCC NO: m2023288 has a viable count of 10 5 ～10 8 CFU/mL。
In one embodiment of the present invention, the CCTCC NO: m2023288 has a bacterial concentration of 10 5 ～10 8 CFU/mL。
In one embodiment of the invention, the microbial inoculum is prepared in CCTCC NO: m2023288, and then expanding culture.
In one embodiment of the present invention, the microbial agent contains the CCTCC NO: bacterial live cells of M2023288 strain, and freeze-drying to obtain the CCTCC NO: dry cell of M2023288 strain, immobilized CCTCC NO: cells of M2023288 strain, CCTCC NO: liquid microbial inoculum of M2023288 strain, CCTCC NO: solid microbial agents of strain M2023288, or CCTCC NO of the invention in any other form: m2023288 strain.
In one embodiment of the invention, the microbial inoculum also contains any strain of any species that can be used in fermented foods or in the preparation of fermented foods, such as bacillus licheniformis, saccharomyces cerevisiae, bacillus subtilis, and the like.
In one embodiment of the invention, the microbial inoculum further comprises any carrier that can be used to ferment food.
The third object of the invention is to provide the application of the bacillus sorafei or the microbial inoculum containing the bacillus sorafei in flavor metabolism.
In one embodiment, the flavor metabolism includes the production of one or more of the following flavor substances; including alcohols such as isobutanol, isoamyl alcohol, n-pentanol, n-hexanol, 1-octen-3-ol, heptanol, 2-ethylhexanol, (2R, 3R) - (-) -2, 3-butanediol, alpha-terpineol, phenethyl alcohol, 3, 4-dimethylbenzyl alcohol, aldehydes such as nonanal, 2-ethylbenzaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate, ketones such as 2-heptanone, 3-hydroxy-2-butanone, 2-octanone, 2-dimethylcyclobutanone and isophorone, aromatic 3-ethyl ortho-xylene, 1,2,3, 5-tetramethylbenzene and naphthalene, phenols such as guaiacol, phenol, 4-ethylguaiacol, 2, 6-di-t-butyl-p-cresol, p-vinylguaiacol and 2, 4-di-t-butylphenol. Nitrogen-containing 2, 5-dimethylpyrazine, 2,3, 5-trimethylpyrazine, 2-ethyl-3, 5-dimethylpyrazine, 2,3,5, 6-tetramethylpyrazine and indole, sulfur-containing benzothiazoles and lactones' propionolactone.
The fourth object of the invention is to provide the application of the bacillus sonbreaks or the bacterial agent containing the bacillus sonbreaks in fermented food.
In one embodiment of the invention, the method is applied to brewing white spirit.
The invention has the beneficial effects that:
the Sonola desert bacillus is obtained by screening from Daqu of Chinese Maotai-flavor liquor. The Daqu is a microecological product prepared by adopting an open multi-strain co-fermentation mode, the fermentation temperature is changed in a gradient way from 30 ℃ to 60 ℃, the system contains rich nutrition substrates, and the Sonola desert bacillus separated from the system has good flavor metabolism capability. The bacillus sorafei disclosed by the invention is the bacillus sorafei which is discovered in Daqu for the first time and has the excellent flavor-producing characteristic, so that the bacillus sorafei has very important application potential and value for brewing white spirit.
Preservation of biological materials
Bacillus sonnola Bacillus sonorensis CCTCC NO: m2023288, taxonomic name Bacillus sonorensis LBM32097, 2023, 3 and 10 are preserved in China Center for Type Culture Collection (CCTCC), the preservation address is China university of Wuhan, and the preservation number is CCTCC NO: m2023288.
Drawings
Fig. 1: bacillus sonia CCTCC NO: a photomicrograph of M2023288;
fig. 2: bacillus sonia CCTCC NO: m2023288 phylogenetic tree;
fig. 3: bacillus sonia CCTCC NO: an electron micrograph of M2023288;
fig. 4: bacillus sonia CCTCC NO: growth curve of M2023288;
fig. 5: bacillus sonia CCTCC NO: m2023288 flavor metabolite profile.
Detailed Description
Preparation of culture Medium
(1) LB liquid and solid medium: preparation method is referred to Zhang Huaizhi (Zhang Huaizhi. Microbiological synthesis route of important flavour compound 2-ethyl-3, 5/3, 6-dimethylpyrazine is analyzed [ D ]: [ Shushi academy of sciences ]. Tin-free: university of Jiangnan, 2020.).
(2) Wheat juice medium: taking crushed wheat as a raw material, and mixing the wheat with water 1:4 (w/v) and soaking overnight at 30 U.g -1 Adding high temperature amylase into wheat, stirring, and sterilizing at 115deg.C for 30min. According to 30 U.g -1 Adding high-temperature amylase into wheat again, adding deionized water with volume of 1-2 times of that of the high-temperature amylase, boiling for 2 hours, cooling to 60 ℃, and preparing the mixture according to 300 U.g -1 Adding saccharifying enzyme into wheat, stirring, and saccharifying at 60deg.C4h. Squeezing juice with 2 layers of gauze, filtering, and measuring 6000 r.min -1 Centrifuging for 10min, collecting supernatant, storing at-20deg.C, diluting to sugar degree of 7 ° Bx, packaging in 250mL triangular flask, and sterilizing at 115deg.C for 30min.
(3) Wheat solid fermentation medium: the crushed wheat is taken as a raw material, water is added for grain wetting, the water addition amount is 30%, and the grain wetting is carried out for 5 hours. According to 30 U.g -1 Adding high temperature amylase into wheat, and sterilizing at 115 deg.C for 30min. At 60 ℃ according to 300 U.g -1 Wheat is added with saccharifying enzyme and saccharified for 2 hours at 60 ℃. Subpackaging in 250mL triangular bottles, and sterilizing at 115 ℃ for 30min for later use.
EXAMPLE 1 selection of flavor producing Strain
And (3) separating and screening the flavor-producing microorganisms by adopting a normal-temperature dilution flat-plate coating method. Adding 10g of Daqu into 90mL of sterile PBS buffer solution at 37deg.C 200 r.min -1 Shaking culture is carried out for 30min to obtain bacterial suspension. The bacterial suspension is taken as 10 -1 Performing gradient dilution to obtain 10 -2 、10 -3 、10 -4 And 10 -5 Four gradients were applied separately. The coated plate is LB solid medium, and nystatin (1%o) is added into the solid medium to inhibit the growth of fungi. The plates were placed in a 37℃incubator for inverted cultivation for 36h, the colonies were observed (as in FIG. 1), and strains with different colony morphologies were picked up and streaked on LB solid medium for purification. Picking single colony, inoculating into wheat juice culture medium, and culturing at 37deg.C and 200r.min -1 Culturing for 24h to obtain seed liquid. Seed liquid of 10 6 CFU·g -1 Inoculating the inoculum size of the strain into a solid wheat culture medium, fermenting at a variable temperature for 7d, and performing sensory analysis after fermentation.
A strain with good flavor was obtained and named LBM 32097. As shown in FIG. 1, the LBM32097 strain grows on an LB medium, and the colony is white, petal-shaped, irregular in edge and smooth in surface.
EXAMPLE 2 identification of flavour producing strains
The genome of the target strain LBM32097 was extracted using a bacterial genomic DNA rapid extraction kit. After the concentration was determined, PCR amplification was performed using 27F/1492R as a primer. The reaction conditions for PCR were: 94 ℃ for 6min;94℃for 30s,55℃for 30s,72℃for 90s,30 cycles; and at 72℃for 10min. The eligible DNA samples were sent to sequencing. Sequencing results BLAST alignment was performed in the national center for biological information (National Center of Biotechnology Information, NCBI) database. PCR amplification is carried out by taking the DNA of the strain as a template, and the sizes of the 16S rDNA sequences are 1430bp respectively, and the sequences are shown as SEQ ID NO. 1. Phylogenetic tree of the strain was constructed from MEGA 11.0.
As a result, as shown in FIG. 2, the strain was closest to the Bacillus sonian, and the similarity of the sequence to NCBI database was found to be 100% for strain LBM32097 and Bacillus sonorensis (MT 597627.1), whereby it was confirmed that the strain was Bacillus sonian.
The method comprises the steps of carrying out biological material preservation on the Sonolia desert bacillus Bacillus sonorensis LBM32097, and preserving the Sonolia desert bacillus Bacillus sonorensis LBM32097 in China Center for Type Culture Collection (CCTCC) in 2023 and 3 months and with preservation addresses of university of Wuhan, china and preservation numbers of CCTCC NO: m2023288.
Example 3 bacillus sonofaciens cctccc NO: morphological observations of M2023288
Culturing the bacillus sonofaciens CCTCC NO in an LB liquid culture medium: m2023288 to logarithmic phase with 1 mmol.L -1 Na 2 S is processed for 2h, and untreated is used as a control. Taking 8000 r.min of cultured bacterial liquid -1 Centrifuging for 5min, discarding supernatant, and pouring 2.5% glutaraldehyde fixation solution. 2.5% pentanediol is fixed for 3 hours; washing with PBS buffer solution for 3 times; fixing 1% osmium acid for 4 hours, and then washing with buffer solution for 4 times; gradient dehydration of ethanol, 30%,50%,70%,85%,95% ethanol once each, 100% ethanol 2 times, 15min each; substitution with isoamyl acetate for 2 times, 20min each time; the 5 steps are all carried out at room temperature, and each step is required to be centrifuged at 8000 r.min -1 Centrifuging for 5min, discarding the supernatant, and pouring the next reagent. The final dried bacterial solution was placed in a 5mL centrifuge tube and freeze-dried under vacuum for 12h. And (5) selecting freeze-dried thallus powder to the conductive adhesive, and scanning and photographing.
The results are shown in FIG. 3, and it can be seen that the Bacillus sonia CCTCC NO: the cells of M2023288 are ellipsoidal and have smooth surfaces.
Example 4 bacillus sonofaciens cctccc NO: m2023288 growth Properties
And designing fermentation experiments at different temperatures (30-60 ℃) by referring to the actual fermentation temperature of the Daqu.
Separating and screening bacillus sonofaciens CCTCC NO: m2023288 is inoculated into a wheat juice culture medium at 30 ℃, 40 ℃,50 ℃ and 60 ℃ respectively, 200 r.min -1 Shaking culture for 24 hr, sampling every 3 hr, and measuring OD of fermentation liquid with enzyme-labeled instrument 600 And drawing a growth curve according to the fermentation time.
The preparation method of the wheat juice culture medium comprises the following steps: taking crushed wheat as a raw material, and mixing the wheat with water 1:4 (w/v) and soaking overnight at 30 U.g -1 Adding high temperature amylase into wheat, stirring, and sterilizing at 115deg.C for 30min. According to 30 U.g -1 Adding high-temperature amylase into wheat again, adding deionized water with volume of 1-2 times of that of the high-temperature amylase, boiling for 2 hours, cooling to 60 ℃, and preparing the mixture according to 300 U.g -1 Adding saccharifying enzyme into wheat, stirring, and saccharifying at 60deg.C for 4 hr. Squeezing juice with 2 layers of gauze, filtering, and measuring 6000 r.min -1 Centrifuging for 10min, collecting supernatant, storing at-20deg.C, diluting to sugar degree of 7 ° Bx, packaging in 250mL triangular flask, and sterilizing at 115deg.C for 30min.
The results are shown in FIG. 4, which shows the Bacillus sonia CCTCC NO: m2023288 after 9h incubation at 30℃and 40℃gradually enters the logarithmic phase, the strain starts to grow rapidly and OD at 18h 600 Maximum values of 1.11.+ -. 0.05 and 1.10.+ -. 0.04 were reached, respectively. After that, the strain grows more gradually and enters the stationary phase. However, as the ambient temperature increases, the bacillus sonofaciens cctccc NO: the growth rate of M2023288 was gradually slowed, and significant growth inhibition occurred at 60 ℃.
Example 5 bacillus sonofaciens cctccc NO: application of M2023288 in flavor metabolism
Screening the obtained bacillus sonofaciens CCTCC NO: m2023288 is inoculated in a wheat solid culture medium for pure bacteria solid fermentation experiment, and fermentation products at the end point after fermentation for 7d at four different temperatures of 30 ℃, 40 ℃,50 ℃ and 60 ℃ are detected.
Adding 5g fermentation product into 20mL ultra-pure water, performing ice bath ultrasonic treatment for 30min, standing at 4deg.C for 12 hr and 8000 r.min -1 Centrifuging for 10min, and collecting supernatant for use. 5mL of the supernatant and 1.5g of sodium chloride were sequentially added to a 20mL headspace sample bottle, followed by 5. Mu.L of menthol (concentration 100 mg. Multidot.L) -1 ) As an internal standard, the solid fermentation product was rapidly sealed with a hollow iron cover fitted with a teflon gasket, and the flavor metabolite was detected by GC-MS (detection conditions reference: wang X S, du H, zhang Y, et al environmental microbiota drives microbial succession and metabolic profiles during Chinese liquor fermentation [ J].Applied and Environmental Microbiology,2018,84(4):e02369-02317.)。
Bacillus sonia CCTCC NO: m2023288 is capable of metabolizing a wide variety of flavours including alcohols isobutanol, isoamyl alcohol, n-pentanol, n-hexanol, 1-octen-3-ol, heptanol, 2-ethylhexanol, (2R, 3R) - (-) -2, 3-butanediol, alpha-terpineol, phenethyl alcohol, 3, 4-dimethylbenzyl alcohol, aldehydes nonanal, 2-ethylbenzaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate, ketones 2-heptanone, 3-hydroxy-2-butanone, 2-octanone, 2-dimethylbutylketone and isophorone, aromatic 3-ethyl ortho-xylene, 1,2,3, 5-tetramethylbenzene and naphthalene, phenols guaiacol, phenol, 4-ethylguaiacol, 2, 6-di-t-butyl-p-cresol, p-vinyl guaiacol and 2, 4-di-t-butyl phenol. Nitrogen-containing 2, 5-dimethylpyrazine, 2,3, 5-trimethylpyrazine, 2-ethyl-3, 5-dimethylpyrazine, 2,3,5, 6-tetramethylpyrazine and indole, sulfur-containing benzothiazoles and lactones' propionolactone.
As shown in fig. 5, as the temperature increases, bacillus sonodds with the community cctccc NO: the total content of volatile components in the solid state fermentation product at different temperatures of M2023288 is 1244.24 mug.kg at 30 DEG C -1 1544.29. Mu.g.kg at 40℃ -1 Then the temperature is reduced to 934.99 mug.kg at 60 DEG C -1 Average content 1287.94. Mu.g.kg -1 . According to the quantitative result, the content of the active ingredient is higher than 100 mug.kg -1 There are 4 classes of compounds, alcohols, ketones, phenols and nitrogen-containing compounds, respectively.Bacillus sonia CCTCC NO: m2023288 solid state fermentation product 2, 3-butanediol content at 40deg.C is 690.88 μg.kg -1 The strain can also produce 3-hydroxy-2-butanone (acetoin) with a maximum of 191.35 μg.kg at 30deg.C -1 Acetoin is a key precursor substance synthesized by pyrazine compounds, and 2, 3-butanediol can reversely generate acetoin under the action of alcohol dehydrogenase, namely, the acetoin and the 2, 3-butanediol can be mutually converted. The nitrogen-containing compounds have higher concentrations of 2,3, 5-trimethyl pyrazine and 2,3,5, 6-tetramethyl pyrazine, and the average concentrations are 98.34 mug.kg respectively -1 And 140.72. Mu.g.kg -1 . Pyrazine compounds are one of the products of the maillard reaction, and generally have a baking and nut flavor, contributing significantly to the formation of Daqu. From this, it can be seen that the Bacillus sonia desert CCTCC NO: m2023288 has good fragrance-producing properties.
The sequence of SEQ ID NO:1 designed by the invention is as follows:
CTTCGGCGGCTGGCTCCAAAAGGTTACCTCACCGACTTCGGGTGTTAC
AAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGTATTC
ACCGCGGCATGCTGATCCGCGATTACTAGCGATTCCAGCTTCACGCAGTCG
AGTTGCAGACTGCGATCCGAACTGAGAGCAGATTTGTGGGATTGGCTTAGC
CTCGCGGCTTCGCTGCCCTTTGTTCTGCCCATTGTAGCACGTGTGTAGCCCA
GGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTGT
CACCGGCAGTCACCTTAGAGTGCCCAACTGAATGCTGGCAACTAAGATCA
AGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTG
ACGACAACCATGCACCACCTGTCACTCTGCCCCCGAAGGGGAAGCCCTATC
TCTAGGGGTGTCAGAGGATGTCAAGACCTGGTAAGGTTCTTCGCGTTGCTT
CGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTT
GAGTTTCAGTCTTGCGACCGTACTCCCCAGGCGGAGTGCTTAATGCGTTTG
CTGCAGCACTAAAGGGCGGAAACCCTCTAACACTTAGCACTCATCGTTTAC
GGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTCGCGCC
TCAGCGTCAGTTACAGACCAGAGAGTCGCCTTCGCCACTGGTGTTCCTCCA
CATCTCTACGCATTTCACCGCTACACGTGGAATTCCACTCTCCTCTTCTGCA
CTCAAGTTCCCCAGTTTCCAATGACCCTCCCCGGTTGAGCCGGGGGCTTTC
ACATCAGACTTAAGAAACCGCCTGCGCGCGCTTTACGCCCAATAATTCCGG
ACAACGCTTGCCACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCG
TGGCTTTCTGGTTAGGTACCGTCAAGGCACCGCCCTGTTCGAACGGTACTT
GTTCTTCCCTAACAACAGAGTTTTACGATCCGAAAACCTTCATCACTCACG
CGGCGTTGCTCCGTCAGACTTTCGTCCATTGCGGAAGATTCCCTACTGCTG
CCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCC
TCTCAGGTCGGCTACGCATCGTCGCCTTGGTGAGCCGTTACCTCACCAACT
AGCTAATGCGCCGCGGGTCCATCTGTAAGTGGTAGCTAAAAGCCACCTTTT
ATAATTGAACCATGCGGTTCAATCAAGCATCCGGTATTAGCCCCGGTTTCCC
GGAGTTATCCCAGTCTTACAGGCAGGTTACCCACGTGTTACTCACCCGTCC
GCCGCTAACCTAAGGGAGCAAGCTCCCGTCGGTTCGCTCGACTTGCATGTA
TAG
while the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. The bacillus sonodds with a preservation number of CCTCC NO: m2023288.
2. A microbial agent comprising the Bacillus sonii of claim 1.
3. The microbial agent of claim 2, wherein the microbial agent is produced in bacillus sonii cctccc NO: m2023288 is the predominant microorganism.
4. A microbial inoculant according to claim 3, wherein the inoculant comprises the following components: m2023288 has a viable count of 10 5 ～10 8 CFU/mL。
5. A microbial inoculant according to claim 3, wherein the inoculant comprises the following components: m2023288 has a bacterial concentration of 10 5 ～10 8 CFU/mL。
6. The microbial agent of claim 2, wherein the microbial agent is a liquid microbial agent or a solid microbial agent.
7. The microbial agent according to claim 2, wherein the microbial agent comprises living cells of the strain of the genus Bacillus sonii according to claim 1, freeze-dried dry cells, and immobilized cells.
8. Use of the bacillus sonbreaks of claim 1 or a microbial inoculum comprising the bacillus sonbreaks of claim 1 in flavor metabolism.
9. The use according to claim 8, wherein the flavour metabolism comprises the production of one or more of the following flavour substances; examples include alcohols such as isobutanol, isoamyl alcohol, n-pentanol, n-hexanol, 1-octen-3-ol, heptanol, 2-ethylhexanol, (2R, 3R) - (-) -2, 3-butanediol, alpha-terpineol, phenethyl alcohol, 3, 4-dimethylbenzyl alcohol, aldehydes such as nonanal, 2-ethylbenzaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate, ketones such as 2-heptanone, 3-hydroxy-2-butanone, 2-octanone, 2-dimethylcyclobutanone and isophorone, aromatic 3-ethyl ortho-xylene, 1,2,3, 5-tetramethylbenzene and naphthalene, phenols such as guaiacol, phenol, 4-ethylguaiacol, 2, 6-di-t-butyl para-cresol, p-vinylguaiacol and 2, 4-di-t-butylphenol, nitrogen-containing 2, 5-dimethylpyrazine, 2,3, 5-trimethylpyrazine, 2-ethyl-3, 5-dimethylpyrazine, 2, 3-dimethylpyrazine and sulphur-containing lactones such as 2,3, 5-dimethylpyrazine and sulphur-containing propiolactone.
10. Use of the bacillus songaricum according to claim 1 or a microbial inoculum comprising the bacillus songaricum according to claim 1 in fermented food.
CN202310599989.1A 2023-05-25 2023-05-25 Bacillus sonodra with good flavor producing capability Pending CN116574655A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116694514A (en) * 2023-05-25 2023-09-05 江南大学 Method for improving high temperature resistance and flavor production capacity of bacillus sorafensis

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116694514A (en) * 2023-05-25 2023-09-05 江南大学 Method for improving high temperature resistance and flavor production capacity of bacillus sorafensis

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