浓香型大曲中可培养真菌的分离鉴定与系统发育学分析  

Isolation,Identification and Phylogenetic Analysis of Culturable Fungi in Luzhou-flavor Daqu

作　　者：罗惠波[1,2] 杨晓东[1,3] 杨跃寰[1] 叶光斌[1,2] 李丹宇[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]四川省江安县工业园区管委会,四川宜宾644200

出　　处：《现代食品科技》2013年第9期2047-2052,共6页Modern Food Science and Technology

基　　金：四川省教育厅重大培育项目(09ZZ015);四川理工学院人才引进项目(2010XJKRL001);酿酒生物技术及应用四川省重点实验室项目(NJ2009-02)

摘　　要：采用传统微生物分离手段从浓香型大曲中分离纯化得到69株真菌。通过形态学观察、分子生物学鉴定以及系统发育学分析其分类地位。结果表明:采用ITS区序列进行真菌的分子鉴定可将大多数的真菌鉴定到属,部分真菌甚至能够鉴定到种;浓香型大曲内分离获得的真菌类群主要包括曲霉属(Aspergillus)、红曲霉属(Monascus)、根毛霉属(Rhizomucor)、横梗霉属(Lichtheimia)、青霉属(Penicillium)、拟青霉属(Paecilomyces)、酿酒酵母(Saccharomyces cerevisiae)、德巴利氏酵母属(Debaryomyces)、异常威克汉姆酵母(Wickerhamomyces anomala)、锁掷酵母(Sporidiobolus pararoseus)等目前已报道的大曲真菌类群,同时也发现了Merimbla ingelheimensis、踝节菌属(Talaromyces),尾孢菌属(Cercospora)、枝孢菌属(Cladosporium)、Acremonium impicatum、脉孢菌属(Neurospora)等霉菌类群在大曲中分布。其中曲霉属是优势种群,其菌株数目和种类最多,分别占43.48%和20.69%。本研究极大地丰富了对浓香型大曲中真菌种群的认识。69 strains of fungi were isolated from Luzhou-flavor Daqu through traditional microbial isolation method. The taxonomy information of these separated fungi were analyzed through roorphologic observation, molecular biological identification and phylogenetic analysis. The results showed that roost of fungi can be identified to genus, and species of some strains were identified based on molecular identification of ITS region sequences. Aspergillus, Monascus, Rhizomucor, Lichtheimia, Penicillium, Paecilomyces, Saccharomyces cerevisiae, Debaryomyces, Wickerhamomyces anomala, and Sporidioboluspararoseus were found as the main strains of Luzhou-flavor Daqu. Other groups like Merimbla ingelheimensis, Talaromyces, Cercospora, Cladosporium, Acremonium impicatum, Neurospora etc were also found in Luzhou-flavor Daqu. Among thero, Aspergillus spp. was the dominant group, and its stain number ratio and species number ratio were 43.48% and 20.69%, respectively.

关 键 词：浓香型大曲 真菌 系统发育学分析 

分 类 号：TS261.11[轻工技术与工程—发酵工程]