豆酱发酵用工业米曲霉菌种的复壮  

Rejuvenation of Industrial Aspergillus oryzae Used for Soybean Paste Fermentation

作　　者：朱媛媛[1] 刘晔 冯纬 周利南 梁新乐[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]浙江五味和食品有限公司,浙江湖州313213

出　　处：《中国调味品》2016年第3期1-5,共5页China Condiment

摘　　要：采用马铃薯葡萄糖培养基,从种曲生产车间的地面及墙壁上分离到24株霉菌菌株。依据菌落形态相似性和差异,将其归纳为7组并选择7株作为试验菌株进一步进行分析。经菌落形态特征及小室培养形态学鉴定,结合其ITS序列分子水平分析,此与米曲霉代表株的相似性为99%,且未检出黄曲霉毒素,因此7株霉菌被鉴定为米曲霉(Aspergillus oryzae)。经麸皮培养基制曲后,菌株ZJGS-LZ-12和ZJGS-LZ-21分泌的中、酸性蛋白酶、淀粉酶及糖化酶活力(U/g干基)较高,产酶特性较好,不产生黄曲霉毒素,适用工业化应用。Twenty-four molds are isolated from the floors and walls in the mold seed workshop by potato dextrose medium（PDA）.According to the colony morphological characteristics,they are clustered into seven groups.Combining morphological characteristics with ITS sequence,its similarity to the representative strains of Aspergillus oryzae is 99%,and aflatoxin is not detected.The seven molds are identified as Aspergillus oryzae.By preparing mold seed with wheat bran medium,the matured seed from strain ZJGS-LZ-12 and ZJGS-LZ-21 performs a valuable enzymes production.High activities of neutral and acidic protease,amylase and glucoamylase are obtained and aflatoxin is not detected,which are suitable for the industrial application.

关 键 词：豆酱 种曲 鉴定 米曲霉 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]