DOI：10.3969/j.issn.1000-9973.2025.07.015

中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2025）07-0104-04

lsolation and ldentification of Microoganisms from Fermented Glutinous Rice in Pastoral Area and Study on Their Tolerance and Enzyme Production Characteristics

LIU Hong-wei1'²， ZHANG Mei-li² * （1.Hetao College，Bayannur O15ooo， China; 2. College of Food Science and Engineering， InnerMongolia Agricultural University，Hohhot Olool8，China）

Abstract：With fermented glutinous rice in the pastoral area of Ordos region as the test material，the dominant microorganisms in it are isolated and purified，physiological and biochemical identification is conducted，and their tolerance and enzyme production characteristics are studied. The results show that three strains of Brevibacterium casei （LZl #， LZ2# and ）and three strains of Bacillus subtilis （ ， LZ4# and ）are isolated from fermented glutinous rice in the pastoral area. The six strains isolated from fermented glutinous rice can all grow at 65^∘C and have good high-temperature resistance characteristics. LZ3#， LZ4♯ and LZ6# have good salt tolerance. LZl #， LZ3# and LZ5# can produce amylase，and all the six strains can produce protease and lipase. The research results are expected to provide eficient fermentation agents and enzyme preparations for the rapid fermentation and quality control of fermented glutinous rice in the pastoral area.

Key words： fermented glutinous rice in pastoral area；microoganisms；resistance；enzyme production characteristics

发酵食品具有悠久的历史，微生物发酵赋予食品优良的味道、香气、质地、营养特性和功能活性。发酵是增强农畜产品货架期的有效手段之一。微生物是食品发酵的动力源泉，微生物及其产生的相应酶类能够通过酸化作用、乙醇发酵、蛋白质水解或氨基酸转化等途径增强产品的货架期和感官品质，直接影响发酵食品的品质[1]。醪糟是一种以复合菌种为发酵剂制得的传统发酵饮品，与东南亚、非洲等发展中国家的一些发酵饮品极为相似，因其味美可口而广受喜爱[2]。传统醪糟以糯米为主要原料，因糯米的别称为江米或酒米，故醪糟有甜酒酿等多种别名[3]。与传统的醪糟不同，牧区醪糟是先将发芽后的燕麦、玉米、小麦等谷物磨成粉制成自制曲，然后以黄米面等为原料充分将其熬熟糊化，再加入自制曲和高度粮食酒，利用环境中的微生物（主要是根霉菌、乳酸菌和酵母菌）自然发酵而成，是一种具有少数民族地方特色的食品，与晋陕地区的“酸食\"异曲同工，其口味香醇、甜酸适口[4-5]。传统的工艺传承及特定的区域环境，一定程度上是对相关微生物的定向驯化与选择，也正是因此才形成了我国多种区域性醪糟制品。

传统食品发酵体系中，微生物是发酵食品的“灵魂”，与发酵食品的工艺、风味等直接相关。牧区醪糟作为特定区域的传统谷物发酵食品，多为家庭式或小作坊式生产，不同批次产品品质不稳定，难以工业化生产，因此了解牧区醪糟优势微生物、对牧区醪糟中发酵微生物进行种质资源开发能更好地满足牧区醪糟的发展需求。……