Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor.
Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor.
复制标题
产地奥菌素链霉菌的生物防治。从中国白酒中分离出两株芽孢杆菌。
DOI：
10.1016/j.ijfoodmicro.2016.04.021
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发表时间：
2016-08
影响因子：
5.4
通讯作者：
Y. Zhi;Qun Wu;Hai Du;Yan Xu
中科院分区：
文献类型：
--
作者：
Y. Zhi;Qun Wu;Hai Du;Yan Xu
Streptomyces spp. producing geosmin have been regarded as the most frequent and serious microbial contamination causing earthy off-flavor in Chinese liquor. It is therefore necessary to control theStreptomycescommunity during liquor fermentation. Biological control, using the native microbiota present in liquor making, appears to be a better solution than chemical methods. The objective of this study was to isolate native microbiota antagonistic towardStreptomycesspp. and then to evaluate the possible action mode of the antagonists. Fourteen Bacillus strains isolated from differentDaqu(the fermentation starter) showed antagonistic activity againstStreptomyces sampsonii, which is one of the dominant geosmin producers. Bacillus subtilis 2–16 and Bacillus amyloliquefaciens 1–45 fromMaotai Daqusignificantly inhibited the growth ofS. sampsoniiby 57.8% and 84.3% respectively, and effectively prevented the geosmin production in the simulated fermentation experiments (inoculation ratio 1:1). To probe the biocontrol mode, the ability of strain 2–16 and 1–45 to produce antimicrobial metabolites and to reduce geosmin in the fermentation system was investigated. Antimicrobial substances were identified as lipopeptides by ultra-performance liquid chromatography tandem electrospray ionization/quadrupole-time-of-flight mass spectrometry (UPLC-ESI/Q-TOF MS) andin vitroantibiotic assay. In addition, strains 2–16 and 1–45 were able to remove 45% and 15% of the geosmin respectively in the simulated solid-state fermentation. This study highlighted the potential of biocontrol, and how the use of nativeBacillusspecies inDaqucould provide an eco-friendly method to prevent growth ofStreptomycesspp. and geosmin contamination in Chinese liquor fermentation.
