Production Maotai Bacillus Subtilis Plasmid The Relationship Of Physiological Characteristics Of Bacteria And Maotai

The studies indicate that producing mechanism of soysauce-like aromais closely relate to the production technology of Maotai-flavor liquors. Unique microorganism species were cultivated by special brewing arts and crafts of Maotai-flavor liquors, unique soysauce-like aroma were produced as a result of superposition of microorganism metabolism and Maillard's reaction.Recent researches on the producing mechanism of soysauce-like aroma and effective microorganisms are at brewing level, most studies are improvement on brewing technology or on strengthening of fermentation using pure microorganism. The researches on the brewing microorganisms focus on isolation, identification, screening of microorganisms affecting production of Maotai-flavor liquors, little is known about metabolic product of functional microbes and synergetic effect between those functional microbes. The researches on the mechanisms of soysauce-like aroma producing have not been reported in the literature from molecule level and genetics view.We get RE₂₀ and RB₁â‘¥which lost their plasmid through isolating and eliminating plasimid of Bacillus subtilis producing soysauce-like aroma and analyse physiological characteristic of RE₂₀ and RB₁â‘¥. We analyse and compare the ability of producing soysauce-like aroma between original strain and strain losing their plasmid, through a series of experiments, such as measuring the content of protein, measuring the activity of enzyme, catalyzing the mode of Maillard's reaction and so on in order to discuss the ability of plasmids in producing soysauce-like aroms.Researching conclusion indicates that both RE₂₀ and RB₁â‘¥carry the plasmid DNA more than 4.5KB,the strain's which lost their plasmid heredity was stable. There is no significant difference between B₁â‘¥,RB₁â‘¥and E₂₀,RE₂₀ in growth rate,colonial morphology, optimum growth temperature, optimum growth pH and antibiotic resistance.Researching conclusion indicates that RE₂₀ and RB₁â‘¥can produce soysauce-like aroma also in fermenting soybean after warming culture, through statistic analysis of experimental data,we find that there is no significant difference between B₁â‘¥, RB₁â‘¥and E₂₀, RE20 in amylase activity, proteases activity and the protein concentration of fermentation liquid, there is no significant difference between B₁â‘¥,RB₁â‘¥and E₂₀,RE₂₀ in catalyzing the mode Maillard's reaction, the collection of illustrative plates of SDS-PAGE of extracellular protein is also indistinctive.Simulating raw material of Maotai-flavor liquors,detecting soysauce-like aroma by HPLC. Results show that there is no significant difference in soysauce-like aroma between B₁â‘¥, RB₁â‘¥and E₂₀,RE₂₀.The results shows the plasmids of the strains of E₂₀,B₁â‘¥have no direct influence on producing soysauce-like aroma,gene relating to producing soysauce-like aroma maybe lie at chromosome, the biological function of these plasmids need further research.