浓香型白酒酿造环节中产酯化酶的霉菌多样性  

Diversity of Molds Producing Esterifying Enzyme During Fermentation of Strong-flavor Liquor

作　　者：王涛[1,2] 赵东 游玲[2] 周宇科[2] 王松[1,2] 冯瑞章[2] 冯学愚[2] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000 [3]五粮液股份有限公司技术中心,四川宜宾644000

出　　处：《食品与发酵工业》2012年第5期37-41,共5页Food and Fermentation Industries

基　　金：四川省科技厅支撑计划项目(2008NZ0031;2010NZ0091);四川省科技厅应用基础项目(2009JY0149);四川省教育厅重大培育项目(09ZZ039);四川省属高校白酒生产技术创新团队建设计划资助;宜宾市科技专项研究项目(200805303;2010ZGY016)

摘　　要：对分离自宜宾多粮浓香型白酒酿造环节中的135株霉菌产酯化酶的能力进行了检测,发现40株菌具备产生酯化酶的能力。其中以来自窖房的最多(34株),分离自糟醅次之(4株),其余为曲药(1株)、曲房(1株)。通过对这40株霉菌开展的基于ITS nu-rDNA序列的系统发育分析,发现其分属于Penicillium、Aspergillus、Emericella、Rhizopus、Cladosporium、Mucor等6个属,以Penicillium(19株)和Aspergillus(13株)为主要类群。结果显示,宜宾多粮浓香型白酒酿造环节中具备大量产酯化酶能力的霉菌,而且这些霉菌存在较为丰富的系统发育多样性。The work herein analysed esterifying enzyme production activity of molds, which were isolated from the fermentation environment. Among the 135 strains, 40 strains were identified to produce esterifying enzyme. Most （34 strains） of them came from air of fermentation workshop; then from Zaopei（4 strains）;the others were from Quyao （ 1 strain） and air of Qu workshop （ 1 strain）. The phylogenetic relationships of these 40 strains were analyzed based on the ITS nu-rDNA. Results showed that they were consisted of 6 genera including Penicillium, Aspergillus, Emericella, Rhizopus, Cladosporium, Mucor, and 19 stains and 13 strains belonged to Penicillium and AspergiUus, re-spectively. The study not only indicated that a large number of esterifying enzyme production molds existed, but also revealed a high diversity in Yibin strong-flavor liquor fermentation environment.

关 键 词：浓香型白酒 霉菌 ITS nu—rDNA 酯化酶 

分 类 号：TS262.31[轻工技术与工程—发酵工程]