Study On Active Components Of A Actinomycete From Maotai-Flavor Liquor Brewing Process

Maotai-flavor liquor got smooth flavor and unique technology,In the process of brewing, the unique open type and high temperature accumulation and fermentation form a complex and special micro ecological environment.The single channel brewing environment makes kinds of Functional microorganism elaborate basic function and the biological regulation function dominate the two sides of the fermentation process.Form special flavor components,creating a Maotai-flavor liquor unique flavor.The key to research of liquor lies in the scientific understanding of the biological relationship between the liquor brewing environment.As one of the four major microorganisms in the environment of liquor brewing,in which the biological activity played a role can not be ignored.Scientific understanding of the effect of actinomycetes on the activity of functional organisms and other miscellaneous bacteria in the brewing environment, even do further study of its components and mechanism on the basis of it,has long significance on studying the process of brewing Maotai-flavor liquor and guiding Maotai-flavor liquor production scientific.This study begins with isolating biological activity actinomycetes from Maotai-flavor liquor brewing environment,in order to explore the composition and function of bioactive substances in the process of liquor brewing, and investigate the role of the bioactive substances in the process of liquor brewing,on the basic of screening and identification on the bioactive actinomycetes,the metabolites of bioactive actinomycetes were isolated and identified through HPLC、LC-MS、OD₆₀₀method and Oxford cup method,the impact of its biological activity on other microorganisms in the brewing environment was analysis,achieved these following results:（1） Isolated 25 strains of actinomycetes of different biological characteristics and morphology from different Maotai-flavor liquor brewing environment,a simple activity test was carried out to screen the actinomycetes with biological activity,a strain of actinomycetes S5 with strong biological activity was screened out,the multiphase classificated and identified strain S5 as Streptomyces albus subsp,named it as Streptomyces albus S5.（2） The fermentation conditions Streptomyces albus S5 were analysised,on conditions of fermentation temperature 30 ℃,shaker speed 230 r/min,bottling volume ratio 50ml/250 ml,culturing for 60 h.Under this condition,the accumulation of metabolites was the most,inhibition rate of Streptomyces albus S5 on test strain achieved 47.22%.（3） The metabolites of Streptomyces albus S5 were enriched and isolated,identified through high performance liquid chromatography experiment with pre column derivatization,and confirm inference in combination with the method of liquid mass and internal standard.Finally,the main components of the biological active substance of the Streptomyces albus S5 was salinomycin,and the biological activity experiment was used to verify the conclusion.（4） Used the OD₆₀₀ method and Oxford cup method and investigated the biological activity of salinomycin on other microorganisms in brewing environment,the effect of salinomycin in the wine brewing environment was analysised.The results showed that salinomycin has strong inhibitory effect on some functions of brewing environment bacteria and pathogenic bacteria,did not show a significant biological effect on yeast in the brewing environment,analysis of Streptomyces albus S5 showed it regulated flavor and suppressed harmful impurity bacteria in the brewing environment based on it.