南通白蒲黄酒麦曲真菌群落结构研究  

Study of fungal community structure of Nantong Baipu rice wine wheat Qu

作　　者：于丽娟[1] 丁斐[1] 叶辉[1] 

机构地区：[1]南通大学生命科学学院,江苏南通226019

出　　处：《中国酿造》2012年第7期100-103,共4页China Brewing

基　　金：南通市科技计划项目(BK2011007)

摘　　要：黄酒的主要产地是我国的上海、江苏、浙江等地区,南通白蒲黄酒是中国清爽型黄酒的典型代表,与上海和浙派黄酒在口味上具有明显的差异。麦曲作为黄酒发酵的粗酶制剂,是引起黄酒风味差异的主要原因之一。本实验运用传统分离培养方法,并运用ITS序列分析技术分析探讨了南通白蒲黄酒麦曲中的真菌群落结构,并与已报道的绍兴黄酒麦曲微生物群落结构进行了比较。经分离鉴定,南通白蒲黄酒麦曲中的主要丝状真菌为芽枝状枝孢霉、白曲霉、米曲霉、粒状青霉和产黄青霉,其含量分别为24%、25%、6%、18%和22%。与绍兴麦曲中的真菌种群(主要是伞枝犁头霉、米根霉、微小毛霉、米曲霉、烟曲霉和少量青霉)有较大差异。Chinese rice wine is mainly produced in the southern region of China,such as Shaoxing city in Zhejiang province,Shanghai city and Jiangsu province.Baipu rice wine is a typical representative of Chinese cleanlily type rice wine,whose aromas and flavours are significantly different from those of Shanghai rice wine and Zhejiang rice wine.Wheat Qu as saccharifying and fermenting agent is the main reason to cause the flavour differences of rice wine.The fungal community structure of Nantong Baipu rice wine wheat Qu was studied using conventional dilution plate method and a culture independent method,combining with ITS sequence analysis,and was compared with the microbial community structure of Shaoxing rice wine wheat Qu.Eleven different kinds of filamentous fungi were.The main moulds in Baipu rice wine wheat Qu after being isolated and identified were Cladosporium cladosporioides,Aspergillus candidus,Aspergillus oryzae,Penicillium granulatum and Penicillium chrysogenum,whose concents were 24%,25%,6%,18% and 22%,respectively.The filamentous fungi of Shaoxing rice wine wheat Qu were reported to be Absidia corymbifera,Rhizopus oryzae,Rhizomucor Pusillu,Aspergillus orgyze,Aspergillus fumigatus and a little of Penicillium sp.,which were greatly distinct compared with Nantong Baipu rice wine wheat Qu.

关 键 词：黄酒麦曲 ITSrDNA序列分析 霉菌 分离鉴定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]