漳州神曲的菌种分离及单菌种发酵  

Strain isolation and single strain fermentation of Zhangzhou Shenqu

作　　者：李敏湘[1] 曾渊君 王小平[1] LI Min-xiang;ZENG Yuan-jun;WANG Xiao-ping(College of Pharmacy,Zhangzhou Health Vocational College,Zhangzhou,Fujian 363000,China)

机构地区：[1]漳州卫生职业学院药学院,福建漳州363000

出　　处：《宁德师范学院学报(自然科学版)》2025年第1期91-96,共6页Journal of Ningde Normal University(Natural Science)

基　　金：漳州卫生职业学院科技创新团队项目(KJCX-5);漳州卫生职业学院校级科研项目(ZWYZ202407)。

摘　　要：采用菌液稀释法、平板划线法分离漳州神曲中的微生物,采用DNA测序法进行分子生物学鉴定;以分离的优势菌种进行单菌种发酵,比较未发酵药材、自然发酵产物和单菌种发酵产物的酶活性、氨基酸含量变化。结果显示,可从自然发酵漳州神曲中分离得到横梗霉、黑曲霉、微小根毛霉等菌株;传统自然发酵与单菌种发酵的漳州神曲,呈现出不同的酶活性,氨基酸含量也明显不同。试验表明横梗霉、黑曲霉、微小根毛霉为漳州神曲发酵的主要菌种。横梗霉属菌种发酵神曲的淀粉酶活性和氨基酸含量均高于传统自然发酵的漳州神曲。The microorganisms in Zhangzhou Shenqu were isolated by dilution of bacterial solution and plate scribing method, and identified by DNA sequencing. The enzyme activity and amino acid content of unfermented medicinal materials, natural fermentation products and single fermentation products were compared. Strains such as Lichtheimia, Aspergillus niger and Rhizomucor pusillus were isolated from the naturally fermented Zhangzhou Shenqu. Natural fermentation products and single strain fermentation products showed different enzyme activity and amino acid content. The results showed that the main strains of Zhangzhou Shenqu were Lichtheimia,Aspergillus niger and Rhizomucor pusillus. The activity of amylase and content of amino acid in Shenqu fementated by Lichtheimia were higher than that of Zhangzhou Shenqu produced by traditional method.

关 键 词：漳州神曲 菌种分离 菌种发酵 横梗霉 曲霉 淀粉酶 氨基酸 

分 类 号：R284.1[医药卫生—中药学]