茅台地区酱香型酒糟中高温真菌的分离鉴定  

Isolation and identification of thermophilic fungi from Moutai-flavor vinasse in Moutai area

作　　者：任勰珂 陈莉[1,2] 卢红梅[1,2] 周莲[3] 贾青慧[3] 白成松 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《中国酿造》2017年第2期69-74,共6页China Brewing

基　　金：贵州省科技合作计划项目(黔科合LH字[2016]7453号)

摘　　要：从茅台地区酱香型酒糟中分离筛选出4株耐高温真菌M1、M4、M5以及M6。对各菌株的降解特性研究表明:菌株M4有一定的淀粉和蛋白质分解能力;菌株M5纤维素分解能力较强,55℃时其Hc值能达到3.21,有一定的淀粉分解能力;菌株M1、M6有一定的淀粉、纤维素和蛋白质分解能力。通过筛选菌株的细胞形态、菌落形态、ITS序列分析以及系统发育分析,鉴定菌株M1是微小根毛霉(Rhizomucor pusillus)、菌株M4是嗜热篮状菌(Talaromyces thermophilus)、菌株M5是黑曲霉(Aspergillus niger)、菌株M6是肿梗根毛霉(Rhizomucor tauricus)。The thermophilic fungi strains M1, M4, M5 and M6 were isolated and screened from Moutai-flavor vinasse in Moutai region. The degradation characteristics of each strain were studied, and the result showed that strain M4 had a certain ability to decompose starch and protein; strain M5 had a strong ability to decompose cellulose, which had a certain amylolytic ability and the Hc value could reach 3.21 when the temperature was 55 ℃; strains M1 and M6 both had a certain ability of decomposing starch, cellulose and protein. By cell morphology, colony morphology, ITS sequence analysis and phylogenetic tree analysis, the strains M1, M4, M5, M6 could be identified as Rhizomucor pusillus, Talaromyces thermophilus, Aspergillus niger, Rhizomucor tatuqcus, respectively.

关 键 词：酱香型酒糟 高温真菌 分离鉴定 ITS序列分析 

分 类 号：TS261.9[轻工技术与工程—发酵工程]