摘要
采用选择性培养基对福建各地区药白曲中的根霉进行分离纯化,得到6株根霉纯菌株。经菌落形态特征观察以及分子生物学方法鉴定,确定这6株根霉均为米根霉属Rhizopus oryzae strain CBS 112.07。通过糯米基质固态发酵法跟踪测定米根霉产液化酶、糖化酶以及产还原糖和总酸能力,结果显示:6株米根霉的液化力在前5 d呈递增的趋势,其中以菌株M1,M2,M3产液化酶活力最高,并在第5天达到最大值;糖化力则在前5 d内呈现快速上升后保持稳定的趋势,其中以菌株M2,M3,M6产糖化酶活力最高,其糖化力均在第2天达到最大值,三者差异不具有显著性;还原糖产量变化趋势与糖化力相似,其中以M2、M3产还原糖量最高,并与其他菌株之间呈显著差异性;此外,M4产总酸能力最高,可达到1.17%(以乳酸计),其产还原糖量和糖化酶活力最低。M1,M2和M3是可应用于红曲黄酒酿造的优良米根霉菌株。
6 Rhizopus sp.strains were isolated from 17 White Koji samples collected from different area of Fujian Province by selective culture medium,and all were identified as Rhizopus oryzae strains through observing colony characteristics and molecular biological identification.6 Rhizopus sp.strains were evaluated by glutinous rice solid-state fermentation method,focusing on testing the production capacity of α-amylase,glucoamylase,reducing sugars and total acid.Results indicated that α-amylase activity of 6 Rhizopus sp.strains had an increasing trend,and among which M1,M2 and M3 had the highest level at the fifth day.Saccharification of 6 Rhizopus sp.strains first increased rapidly then kept stable in the first 5 days.And M2,M3 and M6 strains reached the peak of glucoamylase activity at the second day without significant difference.The changes of the production capacity of the reducing sugar were similar to glucoamylase acitivity,and M2 and M3 strains of the highest production had significant difference from the other strains.Besides,strain M4 was of high yield of total acid 1.17%,but the lowest in production of reducing sugars and glucoamylase.As a result,M1,M2 and M3 strains are potential Rhizopus sp.strains for brewing Fujian Hong Qu glutinous rice wine.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第3期205-210,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31171733
31371820
31071587)
福建省科技厅重点项目(2011N0016)
福建省自然科学基金项目(2011J01305)
福建省高等学校新世纪优秀人才支持计划项目(SW2006-16)
关键词
福建药白曲
根霉
鉴定
生化特性
Fujian White Koji Rhizopus sp. identification biological characteristics
