米酒糖化菌的分离筛选鉴定及其性能研究  

Isolation, identification and characteristics of saccharifying strains for rice wine

作　　者：李泽洋 伍时华[1,2] 龙秀锋 吴军 易弋 LI Zeyang;WU Shihua;LONG Xiufeng;WU Jun;YI Yi(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Guangxi Key Laboratory of Green Processing of Sugar Resources Liuzhou 545006,China;Teaching Quality Monitoring and Evaluation Center,Guangxi University of Science and Technology Liuzhou 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西糖资源绿色加工重点实验室,广西柳州545006 [3]广西科技大学教学质量监控与评估中心,广西柳州545006

出　　处：《食品与发酵工业》2021年第4期188-194,共7页Food and Fermentation Industries

基　　金：广西科技大学科学基金项目(校科自197308);广西科技攻关项目(桂科攻0782003-2)。

摘　　要：为获得在米酒酿造中淀粉糖化能力强的菌株,该研究采用孢子纯化法从9种不同酒曲中初筛得到13株霉菌,通过测定其所制酒曲的液化力和糖化力,复筛得到糖化能力突出的菌株1M5、5M2和7M1,其液化力依次为(1315±46.54)、(1868±92.74)、(1929±94.55)mg/(g·h),糖化力依次为(1252±63.78)、(1556±15.56)、(1054±21.11)mg/(g·h);经形态学及分子生物学鉴定确定菌株1M5、5M2和7M1依次为小孢根霉、棒曲霉和黑曲霉;经糖化试饭,菌株1M5、5M2和7M1试饭糖化率依次达到62.55%、55.61%和67.04%;对蛋白酶活力突出的菌株5M2进行发酵风味物质分析,检出13种主要风味物质,其中3-甲基戊酸、苯甲醇、苯乙醇、苯乙酸和十五酸乙酯具有花香、果香等令人愉悦的香味。综上可知,菌株1M5、5M2和7M1具有良好的糖化性能,展现出在米酒酿造中的巨大应用潜力。In order to obtain strains with strong ability of starch saccharification in rice wine brewing,spore purification method was used to screen molds from nine kinds of Jiuqu(liquor fermentation starter),and liquefying and saccharifying power were determined to rescreen strains with outstanding saccharification ability.The results indicated that among the 13 molds obtained by primary screening,strains 1M5,5M2 and 7M1 had high liquefying and saccharifying powers,which were(1315±46.54)and(1252±63.78),(1868±92.74)and(1556±15.56),(1929±94.55)and 1054±21.11 mg/(g·h),respectively.According to morphological and phylogenetic analysis,strains 1M5,5M2 and 7M1 were identified as Rhizopus microsporus,Aspergillus clavatus and Aspergillus niger,respectively.Moreover,saccharifying rice tests showed that the saccharification rates of strains 1M5,5M2 and 7M1 were 62.55%,55.61%and 67.04%respectively.In addition,the flavor compounds of strain 5M2 which exhibited outstanding protease activity were analyzed,and 13 main flavor compounds were detected,among which 3-methylvaleric acid,benzylalcohol,phenylethanol,phenylacetic acid and ethylpentadecanoate showed pleasant fragrance.In summary,strains 1M5,5M2 and 7M1 have good saccharification performance,showing great application potential in rice wine brewing.

关 键 词：糖化菌 筛选 鉴定 试饭 蛋白酶活力 风味物质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]