酿造酒酿用产γ-亚麻酸根霉的筛选与生产性能比较  

The Screening and Performance Comparison of Rhizopus sp.Containingγ-Linolenic Acid in Fermented Glutinous Rice

作　　者：刘贵友[1] 

机构地区：[1]江苏教育学院,江苏南京210013

出　　处：《江苏教育学院学报（自然科学版）》2006年第1期35-37,共3页Journal of Jiangsu Institute of Education(Social Science)

基　　金：江苏省青年基金资助项目(No.BQ96025)

摘　　要：从贵州酒药、苏州甜酒药和土壤中筛选到三株高产γ-亚麻酸的丝状真菌,经鉴定均为根霉属(Rhizopus)真菌.以三种根霉分别作为酒酿酿造菌种进行研究,并在一定的条件下酿造酒酿。结果表明三种根霉酿造酒酿固形物中均含有γ-亚麻酸,而市售商品酒酿中未见可测含量的γ-亚麻酸.其中从贵州酒药中筛选到的根霉菌株酿造酒酿固形物中γ-亚麻酸含量较高,占总脂肪酸4.27%,且酒酿口味较好,适合作为产γ-亚麻酸酒酿的酿造菌种.Three high-yielding filiform fungi γ-linolenie acid （GLA） screened from Guizhou Xiaoqu, Suzhou Xiaoqu and soil are identified to be Rhizopus fungi. The study of using the three Rhizopus sp. as the fungous seedling to brew fermented glutinous rice respectively on certain conditions reveals that GLA is contained in the solid part of fermented glutinous flee, while the measurable GLA content cannot be detected in fermented glutinous of commercial production on sale in local supermarkets. Of the three, it is the Rhizopus sp. screened from Guizhou Xiaoqu that has been used to brew fermented glutinous rice whose solid part contains the high quantity of GLA, i.e. 4.27% in the total fatty acids ; and it also has a good taste which makes it a good choice to produce GLA in brewing fermented glutinous rice.

关 键 词：γ-亚麻酸(GLA) 根霉(Rhizopus sp.) 酒酿 筛选 生产性能 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TQ921.7[轻工技术与工程—食品科学与工程]