高温大曲中地衣芽胞杆菌(Bacillus licheniformis CGMCC 3963)的耐高温特征

Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu

摘要:

摘要:【目的】高温大曲的使用是中国酱香型白酒酿造的特征之一，耐高温的细菌是高温大曲中重要的优势功能菌，它们对酱香型白酒的酿造具有重要的价值。研究高温大曲中细菌的耐高温特征对于认识酱香型白酒的酿造特征具有一定的作用。【方法】本文以中国白酒高温大曲中筛选获得的一株具有自主知识产权的耐高温功能细菌地衣芽胞杆菌( Bacillus licheniformis) CGMCC 3963 为对象，测定其耐高温特征，并首次通过细胞形态学的分析，以及转录组学等技术的应用系统研究了B.licheniformis CGMCC 3963 的耐高温机制。【结果】地衣芽胞杆菌B.licheniformis CGMCC 3963 能够耐受55℃高温生长。在高温条件下，该菌仍具有较旺盛的代谢生长能力，且产生大量荚膜，同时大量I 类热休克蛋白基因以及聚谷氨酸合成基因的表达水平均得到明显提高。【结论】B． licheniformis CGMCC 3963 在高温下，I 类热休克蛋白以及以聚谷氨酸为主要成分 的荚膜大量产生，对功能细菌耐高温具有重要的作用。该结果首次从分子水平认识了中国白酒酿造微生物的耐高温特征，丰富了白酒酿造微生物学的科学理论。

Abstract:

Abstract:［Objective］The use of high-temperature Daqu is an important characteristic in Chinese Maotai-flavor liquor making． Thermostable bacteria are predominant in high-temperature Daqu． They play important roles in Maotai-flavor liquor making． Learning the mechanism of thermotolerant performance of bacteria would provide insight into characteristics of this liquor making．［Methods］ We determined the thermotolerance of Bacillus licheniformis CGMCC 3963，and analyzed cell morphology，genomics and transcriptomics．［Results］B． licheniformis CGMCC 3963 could survive at 55℃ and produce many capsules． Genes of class I heat-shock proteins and polyglutamate biosynthesis were both up-regulated．［Conclusion］Much heat-shock proteins and capsule polyglutamate maintained the survival of cell with heat stress．