Isolation， identification， and fermentation performance of lactic acid bacteria from sauce-flavor Baijiu distillers' grains

LU Chunqi; FANG Hao; XU Hao; YU Hang; JIANG Youfeng; LIANG Yunxiang; WU Wei; LI Yingjun

doi:10.13300/j.cnki.hnlkxb.2026.02.018

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Isolation， identification， and fermentation performance of lactic acid bacteria from sauce-flavor Baijiu distillers' grains

Resources and environment | 更新时间：2026-11-05

- Isolation， identification， and fermentation performance of lactic acid bacteria from sauce-flavor Baijiu distillers' grains
- Journal of Huazhong Agricultural University Vol. 45, Issue 2, Pages: 173-182(2026)
- 作者机构：
  
  1.贵州茅台酒厂（集团）循环经济产业投资开发有限公司，遵义 563000
  2.华中农业大学生命科学技术学院，武汉 430070
  3.农业微生物资源发掘与利用全国重点实验室，武汉 430070
  4.华中农业大学动物科学技术学院、动物医学院，武汉 430070
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2026.02.018
  CLC： TS201.3;TQ920.6
- Received：14 July 2025，
  
  Published：15 March 2026
- 稿件说明：
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卢春绮，方浩，徐浩，等.酱香型白酒糟中乳酸菌的分离鉴定及发酵性能评价［J］.华中农业大学学报，2026，45（2）：173‐182.

LU Chunqi,FANG Hao,XU Hao,et al.Isolation， identification， and fermentation performance of lactic acid bacteria from sauce-flavor Baijiu distillers' grains[J].Journal of Huazhong Agricultural University,2026,45(02):173-182.
卢春绮，方浩，徐浩，等.酱香型白酒糟中乳酸菌的分离鉴定及发酵性能评价［J］.华中农业大学学报，2026，45（2）：173‐182. DOI： 10.13300/j.cnki.hnlkxb.2026.02.018.

LU Chunqi,FANG Hao,XU Hao,et al.Isolation， identification， and fermentation performance of lactic acid bacteria from sauce-flavor Baijiu distillers' grains[J].Journal of Huazhong Agricultural University,2026,45(02):173-182. DOI： 10.13300/j.cnki.hnlkxb.2026.02.018.

摘要

为开发适用于酱香型白酒糟的专用发酵菌剂，采用分级筛选策略对酒糟中乳酸菌进行分离鉴定与发酵性能评价。通过溴甲酚紫平板法初筛产酸菌株，结合形态学、革兰氏染色与16S rRNA测序进行鉴定；测定菌株乙醇耐受性（5%~15%），并系统评估其耐酸性（pH 2.0~6.0）、温度适应性（20~60 ℃）、体外安全性（溶血性与药敏性）及固态发酵性能。结果显示，从酒糟中分离鉴定出24株乳酸菌，分属乳酸片球菌（

Pediococcus acidilactici

）、戊糖片球菌（

Pediococcus pentosaceus

）、副干酪乳杆菌（

Lactobacillus paracasei

）、布氏乳杆菌（

Lentilactobacillus buchneri

）和嗜酸乳杆菌（

Lactobacillus acidophilus

）5个物种。在8%乙醇胁迫下，乳酸片球菌F8、副干酪乳杆菌F16与布氏乳杆菌F18存活率仍维持在10%左右；多数菌株在pH 3.0~6.0处理2 h后存活率超过60%。优势菌株在30~37 ℃生长良好，无溶血活性，且对多数抗生素敏感。固态发酵显示，副干酪乳杆菌F16在70%酒糟基质中发酵48 h后活菌数达7.33×10⁹ CFU/g，显著优于其他菌株。研究表明，筛选出的3株兼具优良耐逆性、安全性及高效发酵性能的乳酸菌，可为酱香型白酒糟的高值化利用与专用发酵剂开发提供核心菌种资源与技术依据。

Abstract

A hi

erarchical screening strategy was used to isolate， identify， and evaluate the fermentation performance of lactic acid bacteria from the distiller's grains to develop a specialized fermentation inoculant suitable for Maotai sauce-flavor Baijiu distiller's grains. The acid-producing strains were initially screened with the bromocresol purple plate method， followed by identification through morphological observation， Gram staining， and 16S rRNA sequencing. The ethanol tolerance（5%-15%） of the strains was determined. The acid resistance（pH 2.0-6.0）， temperature adaptability（20-60 ℃），

in vitro

safety（hemolysis and drug sensitivity）， and solid-state fermentation performance of the strains were systematically evaluated. The results showed that 24 lactic acid bacteria strains isolated and identified from the distiller's grains were belonged to five species including

Pediococcus acidilactici

，

Pediococcus pentosaceus

，

Lactobacillus paracasei

，

Lentilactobacillus buchneri

， and

Lactobacillus acidophilus

. The survival rate of

Pediococcus acidilactici

F8，

Lactobacillus paracasei

F16， and

Lentilactobacillus buchneri

F18 remained at approximately 10% under the stress of 8% ethanol. Most strains maintained a survival rate exceeding 60% after 2 hours of treatment at pH 3.0-6.0. The dominant strains grew well at 30-37 ℃， exhibited no hemolytic activity， and were sensitive to most antibiotics. The results of solid-state fermentation showed that the viable count of

Lactobacillus paracasei

F16 reached 7.33×10⁹ CFU/g after 48 hours of fermentation in a medium containing 70% distiller's grains， significantly higher than that of other strains. This study successfully screened three lactic acid bacteria strains with excellent resistance to stress， safety， and efficient fermentation performance. It will provide core microbial resources and technical support for the high-val

ue utilization of Maotai sauce-flavor Baijiu distiller's grains and the development of specialized fermentation inoculants.

关键词

Keywords

references

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