云南甜米酒高产酶霉菌的筛选及鉴定  

Screening and identification of high enzyme-producing enzyme molds from Yunnan sweet rice wine

作　　者：冯怡婷 何洋 吴昊文 安琪尔 范方宇[1,2] FENG Yiting;HE Yang;WU Haowen;An Qier;FAN Fangyu(Key Laboratory of Forest Disaster Warning and Control of Yunnan Province,College of Biology Science and Food Engineering,Southwest Forestry University,Kunming 650224,Yunnan,China;Yunnan Key Laboratory of Fermented Vegetables,Honghe 651100,Yunnan,China)

机构地区：[1]西南林业大学生物与食品工程学院,云南省森林灾害预警与控制实验室,云南昆明650224 [2]云南省发酵蔬菜重点实验室,云南红河651100

出　　处：《粮食与油脂》2025年第4期83-90,共8页Cereals & Oils

基　　金：云南省科技厅重大科技专项计划(2202302AE090019)。

摘　　要：采用传统培养技术从云南省16个州市的甜米酒中分离霉菌。通过透明圈法初筛,以淀粉酶、蛋白酶、脂肪酶、纤维素酶、果胶酶活力为指标进行复筛,采用优劣解距离(TOPSIS)法综合评价以确定高产酶霉菌,并通过形态学观察和分子生物学技术对其进行鉴定。结果表明:从云南省16个州市的甜米酒中共分离出115株霉菌,通过透明圈法初筛得到25株霉菌菌株,复筛获得1株高产酶霉菌(TH-M2),经鉴定为印度毛霉(Mucor indicus),其淀粉酶、蛋白酶、脂肪酶、纤维素酶、果胶酶活力分别为79.76、79.69、81.01、24.52、57.25 U/mL,表明其具有较好的酶活力。Molds were isolated from sweet rice wine in 16 prefectures and cities of Yunnan Province by traditional cultivation techniques.Through the transparent circle method for initial screening,the activities of amylase,protease,lipase,cellulase,and pectinase were used as indicators for re-screening.The technique for order preference by similarity to ideal solution(TOPSIS)method was used for a comprehensive evaluation to determine high enzyme-producing molds,and morphological observation and molecular biology techniques were used for identification.The results showed that a total of 115 strains of molds were isolated from sweet rice wine in 16 prefectures and cities from Yunnan Province.25 strains of molds were obtained by the initial screening of the transparent circle method,and 1 strain of high enzyme-producing molds(TH-M2)was screened and identified as Mucor indicus,with amylase activity,protease activity,lipase activity,cellulase,and pectinase activity were 79.76,79.69,81.01,24.52,57.25 U/mL,respectively,indicating that it had good enzyme activity.

关 键 词：甜米酒 霉菌 酶活力 分离 筛选 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]