致大米黄变优势菌株的分离鉴定及其对大米氨基酸含量的影响  

Isolation and Identification of Dominant Strains Causing Rice Yellowing and Their Effects on the Content of Amino Acids in Rice

作　　者：陈晓璐 冯儒 王俊仁 雷瑶 仝文君 张玉申 都立辉[1] Chen Xiaolu;Feng Ru;Wang Junren;Lei Yao;Tong Wenjun;Zhang Yushen;Du Lihui(School of Food Science and Engineering,Nanjing University of Finance and Economics ,Nanjing 210000;Jiangsu Agricultural Reclamation Development Co.,Ltd.,Nanjing 210000;Modern Agricultural Research Institute of Jiangsu Agricultural Reclamation Agricultural Development Co.,Ltd.,Nanjing 210000)

机构地区：[1]南京财经大学食品科学与工程学院,南京210000 [2]江苏省农垦米业集团有限公司,南京210000 [3]江苏省农垦农业发展股份有限公司现代农业研究院,南京210000

出　　处：《中国粮油学报》2024年第1期25-32,共8页Journal of the Chinese Cereals and Oils Association

基　　金：2022年江苏省研究生科研与实践创新计划项目(SJCX22_0621);江苏省农垦农业发展股份有限公司现代农业研究院横向委托项目(DLHHWCZ22001)。

摘　　要：大米储藏黄变的问题一直深受人们的关注,许多因素能够引起大米黄变,除了温度和湿度的影响,微生物在大米黄变的过程中也有着微妙的作用。从自然黄变大米中分离纯化出能够致使大米黄变的优势菌株,并通过菌株形态学观察和分子生物学分析,最终确定优势黄变菌株为硬毛粗盖孔菌(Coriolopsis trogii)。氨基酸分析的实验结果表明,大米黄变过程中丙氨酸、缬氨酸、亮氨酸、苯丙氨酸、精氨酸占总氨基酸的比例随着黄变程度加深呈现下降趋势,可能与大米黄变过程有关。本实验有效建立起真菌侵染与大米黄变之间的关系,为防治真菌侵染致使的大米黄变提供一定参考。The problem of rice yellowing in storage has been deeply concerned by people.Many factors can cause rice yellowing.In addition to the influence of temperature and humidity,microorganisms also play a subtle role in the process of rice yellowing.The dominant strain that can cause yellowing of rice was isolated and purified from naturally yellowing rice.Through the morphological observation and molecular biological analysis of the strain,the dominant yellowing strain was finally determined as Coriolopsis trogii.The results of amino acid analysis indicated that the proportion of alanine,valine,leucine,phenylalanine and arginine in the total amino acids in the yellowing process of rice showed a downward trend with the deepening of yellowing degree,which may be related to the yellowing process of rice.This experiment effectively established the relationship between fungal infection and rice yellowing,and provided some reference for the prevention and control of rice yellowing caused by fungal infection.

关 键 词：大米黄变 硬毛粗盖孔菌 菌种鉴定 氨基酸种类 

分 类 号：TS201[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]