Enrichment and separation of methane oxidizing bacteria in wine cellar
Abstract：The samples for separation work should be enriched and cultured first. In the enrichment process, the diethyl mother and other hybrid bacteria brought by the samples to grow by organic matter are eliminated, and the enrichment of methanooxidizing bacteria and associated bacteria that can grow rapidly on the liquid surface and can use CH4 in the gas sphere as the only carbon source and energy source is gradually obtained. The difference between methanoxidation bacteria and other good carrier bacteria is that she is a carbon source, the energy is in gaseous form, and the isolation and culture can be carried out in a closed dryer.
The samples for separation work should be enriched and cultured first. In the enrichment process, the diethyl mother and other hybrid bacteria brought by the samples to grow by organic matter are eliminated, and the enrichment of methanooxidizing bacteria and associated bacteria that can grow rapidly on the liquid surface and can use CH4 in the gas sphere as the only carbon source and energy source is gradually obtained.
The difference between methanogens and other good carrier bacteria is that the carbon source and energy are in gaseous form, and the separation and culture can be carried out in a closed dryer. Special care should be taken in all aspects of methanogens separation to prevent secondary pollution caused by fungal spores, and attention should be paid to checking and removing associated bacteria in the pure culture process.
Methane-oxidizing bacteria exist in the upper and middle fermentation tanks, while methane-producing bacteria exist in the bottom mud of the cellar wall. The methane produced by the latter is the survival condition of the former, and they jointly participate in the carbon cycling in the ecological environment of the cellar.
In addition, as a microorganism in a specific region, it is likely to play a special function in the brewing process of Daqu wine, participating in the transformation of specific substances, the biochemical process of methane transformation and the co-oxidation of various organic compounds by methanogens. Luzhou-flavor baijiu has the coordination of various alcohols, aldehydes and acids, and such autotrophic microorganisms participate in the transformation of fermentation substances. The influence on the quality of Luzhou-flavor Daqu wine may be related to some extent, and methanooxidizing bacteria can also produce polysaccharides, vitamins, amino acids, organic acids and so on.
Therefore, the study of the role of this kind of bacteria in the special industrial ecological environment of the wine cellar will undoubtedly be meaningful to reveal the mystery of the traditional process of Luzhou-flavor Qu wine, and the ecological significance of the existence of methanooxidizing bacteria in the wine cellar needs to be further studied.
The difference between methanogens and other good carrier bacteria is that the carbon source and energy are in gaseous form, and the separation and culture can be carried out in a closed dryer. Special care should be taken in all aspects of methanogens separation to prevent secondary pollution caused by fungal spores, and attention should be paid to checking and removing associated bacteria in the pure culture process.
Methane-oxidizing bacteria exist in the upper and middle fermentation tanks, while methane-producing bacteria exist in the bottom mud of the cellar wall. The methane produced by the latter is the survival condition of the former, and they jointly participate in the carbon cycling in the ecological environment of the cellar.
In addition, as a microorganism in a specific region, it is likely to play a special function in the brewing process of Daqu wine, participating in the transformation of specific substances, the biochemical process of methane transformation and the co-oxidation of various organic compounds by methanogens. Luzhou-flavor baijiu has the coordination of various alcohols, aldehydes and acids, and such autotrophic microorganisms participate in the transformation of fermentation substances. The influence on the quality of Luzhou-flavor Daqu wine may be related to some extent, and methanooxidizing bacteria can also produce polysaccharides, vitamins, amino acids, organic acids and so on.
Therefore, the study of the role of this kind of bacteria in the special industrial ecological environment of the wine cellar will undoubtedly be meaningful to reveal the mystery of the traditional process of Luzhou-flavor Qu wine, and the ecological significance of the existence of methanooxidizing bacteria in the wine cellar needs to be further studied.
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