孝感凤窝酒曲中根霉的分离及特性研究  

Isolation and characteristics of Rhizopus from Xiaogan Fengwo rice wine starter

作　　者：王小红[1] 王莹[1] 赵山[1] 陈福生[1] 

机构地区：[1]食品科技学院华中农业大学,湖北武汉430070

出　　处：《中国酿造》2008年第7期21-24,共4页China Brewing

基　　金：湖北省科技厅资助项目(2007AA204A03)

摘　　要：采用马丁孟加拉红培养基对孝感凤窝酒曲中的根霉进行分离,得到2株根霉M1和M2。M1和M2的糖化酶活力分别达到2015.48 mg/h.g和2125.61 mg/h.g。经形态学鉴定,它们分别是黑根霉(Rhizopu nigricans)和米根霉(Rhizopus oryzae)。同时,将这2株根霉分别接入糯米饭中进行发酵,测定酒酿的糖化酶活力、还原糖含量、总酸和总糖,并对酒酿进行了感官评定。Rhizopus were isolated and purified from Fengwo rice starter by Martin medium, and two Rhizopus strains were obtained, named M1 and M2, respectively. The saccharifying enzyme activity of M1 and M2 were 2015.48 mg/h·g and 2125.61 mg/h ·g respectively. Two Rh/zopus strains were identified as Rhizopu nigricans and Rhizopus oryzae by morphological identification. Then the two Rhizopus strains were inoculated to glutinous rice for fermentation, respectively. The saccharifying enzyme activity, reducing sugar content, total acidity, total sugar content, and sensory characteristics of fermented glutinous rice were investigated.

关 键 词：孝感凤窝酒曲 根霉 分离 特性 

分 类 号：Q93-3[生物学—微生物学]