华根霉在酿酒中的研究进展  

The research progress about Rhizopus chinonsis in liquor-making

作　　者：窦晓[1] 杨建刚[1] 马莹莹[1] 林秋[1] 林艳[1] 吴赫川 

机构地区：[1]四川理工学院生物工程学院

出　　处：《食品与发酵工业》2015年第4期246-250,共5页Food and Fermentation Industries

基　　金：泸州老窖科研奖学金项目(13jzk07)

摘　　要：华根霉属于根霉的一种,在酿酒发酵中具有较高的糖化能力、酯类合成能力和一定的酒化力,广泛地存在于各类酒曲中,在酿酒过程中,对淀粉质原料的糖化和酒类风味物质的形成都有重要作用。该文综述了华根霉的生理生化特性,菌种的选育,发酵过程中产酶特性的工艺优化以及相关酶基因的突变和异源表达等方面的研究进展,另外还介绍了华根霉在新型勾兑酒中的实践应用。希望在对这些研究进展吸收利用的基础上,为华根霉在酿酒工业上的合理利用提供新的思路。Rhizopus chinonsis belongs to one kind of Rhizopus which is widely existed in all kinds of distiller ＇s yeast. It is a very useful fungus characterized by strong capacity of saccharifying,ester synthesis,and certain ability to produce alcohol. It also plays a significant role in the process of saccharification of starch materials and the formation of liquor flavor substances. This paper summarized that the recent progress in studies of Rhizopus chinonsis focused on its main physiological and biochemical characteristics,breeding of culture,the process optimization of enzyme production and the mutation and heterogeneous expression of the relative genes etc. The applications of new blending liquor were also reviewed. We would learn many things in those studies and find a new way to use the Rhizopus chinonsis during the liquor-making industry.

关 键 词：华根霉 生理特性 工艺优化 基因 勾兑酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]