Home Journals Articles Updates About
CN
image
收藏切换
Isolation and identification of lactic acid bacteria in fermented grains of Nongxiang Baijiu
收藏切换
PDF
Ting-Na XIE1, Ya-Nan HUANG1, Le-Xi NIPING1, Feng-Ping ZHAN1, Hong-Chun YU1, Guo-Hui NAN1, 3, Li LI1, Qiong WU2, Hua-Wei YUAN1, 3, *
Laboratory Testing | 2024, 2(10) : 126 - 127
Less
收藏切换
Laboratory Testing | 2024, 2(10): 126-127
• Evaluation and Analysis •
Isolation and identification of lactic acid bacteria in fermented grains of Nongxiang Baijiu
Full
Ting-Na XIE1, Ya-Nan HUANG1, Le-Xi NIPING1, Feng-Ping ZHAN1, Hong-Chun YU1, Guo-Hui NAN1, 3, Li LI1, Qiong WU2, Hua-Wei YUAN1, 3, *
Affiliations
  • 1 Faculty of Quality Management and Inspection Yibin University Yibin 644000 China
  • 2 Wuliangye Yibin Co., Ltd. Yibin 644000 China
  • 3 Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province Yibin University Yibin 644000 China
Outline
收藏切换

Lactic acid and its derivatives are important flavor substances in Nongxiang Baijiu which play a vital role in the aroma and taste of the wine. In order to screen lactic acid bacteria, this study tooke a Nongxiang Baijiu fermented grains as the research object. The isolation conditions of lactic acid bacteria were optimized, the effects of different DNA extraction methods were compared, and the species of lactic acid bacteria were identified by enzyme digestion and DNA sequencing. The results showed that 95 strains of lactic acid bacteria were preliminarily screened in MRS broth medium under anaerobic culture at 37°C for 24 h. The optimal method for DNA extraction of lactic acid bacteria was determined to be boiling method, and the strains were identified as Lactobacillus panis, which had the effects of producing lactic acid and n-propanol. This study has important reference value for the production and quality improvement of Nongxiang Baijiu.

screening of lactic acid bacteria  /  DNA sequence  /  fermented grains  /  Nongxiang Baijiu
Ting-Na XIE, Ya-Nan HUANG, Le-Xi NIPING, Feng-Ping ZHAN, Hong-Chun YU, Guo-Hui NAN, Li LI, Qiong WU, Hua-Wei YUAN. Isolation and identification of lactic acid bacteria in fermented grains of Nongxiang Baijiu[J]. Laboratory Testing, 2024 , 2 (10) : 126 -127 .
Funding
Less
  • Scientific Research Project of Yibin University(2016PY03)
  • Science and Technology Department of Sichuan Province(2023NSFSC0343)
Appendix
Less
Year 2024 volume 2 Issue 10
PDF
23
11
Cite this Article
BibTeX
Article Info
  • Online Date：2025-07-29
Article Data
Affiliations
History
Funding
Scientific Research Project of Yibin University(2016PY03)
Science and Technology Department of Sichuan Province(2023NSFSC0343)
Affiliations
    1 Faculty of Quality Management and Inspection Yibin University Yibin 644000 China
    2 Wuliangye Yibin Co., Ltd. Yibin 644000 China
    3 Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province Yibin University Yibin 644000 China

Corresponding:

*YUAN Hua-Wei, Ph.D, Professor, Faculty of Quality Management Inspection, Yibin University, Yibin 644000, China. E-mail:
References
Share
https://castjournals.cast.org.cn/joweb/sysjc/EN/
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62199257
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House