摘要
对山西后沟堡子酒酒曲样品进行初步分离纯化,得到L1和L2霉菌。观察发现L1菌株的菌落呈白色、形态较大、有蔓延性、菌丝呈放射状;L2菌株的菌落呈灰黑色、形状不规则、有细长的皱褶。生理生化试验结果表明:L1和L2均能利用葡萄糖、麦芽糖和半乳糖,均不能利用蔗糖;L1和L2均能利用供试氮源,而在牛肉膏、酵母粉中生长较好;L1和L2菌株的载玻片培养观察可以看到膨大的孢子囊以及帚状枝,结合《真菌鉴定手册》可以鉴定这两株菌株属于曲霉菌。该研究为优化堡子酒的质量、提高堡子酒的营养价值、开发堡子酒系列新品种提供参考。
After Buzi wine to ditch during preliminary starter-making sample separation and purification,two strains were isolated from mould：L1and L2.Morphology of colonies were found in L1 strains of white,large,with invasive,mycelial radial;L2 strain colonies gray,irregular in shape,with slender folds.Physiological and biochemical test results showed that L1 and L2 all could use glucose,maltose and galactose,but couldn＇t use sucrose;L1 and L2 could use nitrogen source,and were anointed,yeast powder in beef grow in better;L1 and L2 slides strains of culture observation could find swollen sporangium and broom shape branch,combined with ＂Fungal Identification Manual＂ can come to these two strains isolated belong to Aspergillus.The study for optimizing the Buzi wine quality,improve the nutritional value,development Buzi wine series varieties to provide the reference.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第18期69-71,F0002,共4页
Guangdong Agricultural Sciences
关键词
堡子酒
酒曲
霉菌
分离
鉴定
Buzi wine
daqu
mould
separate
identify
