食品与发酵工业 >

2022 , Vol. 48 >Issue 7: 70 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028796

研究报告

清香型小曲白酒霉菌菌群解析与酶活特性研究

  • 朱丽萍 ,
  • 杨强 ,
  • 江威 ,
  • 李群 ,
  • 林斌 ,
  • 唐洁 ,
  • 陈申习
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  • (劲牌有限公司 劲牌研究院 中药保健食品质量与安全湖北省重点实验室,湖北 大冶,435000)
硕士,工程师(陈申习高级工程师为通信作者,E-mail:chenshenxi2006@163.com)

收稿日期: 2021-07-27

  修回日期: 2021-09-22

  网络出版日期: 2022-04-27

基金资助

湖北省重点研发计划项目(2020BBA050)

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Mold communities and enzyme activity characteristics in light-flavor Xiaoqu Baijiu

  • ZHU Liping ,
  • YANG Qiang ,
  • JIANG Wei ,
  • LI Qun ,
  • LIN Bin ,
  • TANG Jie ,
  • CHEN Shenxi
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  • (Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute,Jing Brand Co.,Ltd.,Daye 435000,China)

Received date: 2021-07-27

  Revised date: 2021-09-22

  Online published: 2022-04-27

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摘要

以清香型小曲白酒酒曲、酒醅为研究材料,采用培养组学和分子生物学技术对其中的霉菌进行分离鉴定。从样品中获得20株疑似霉菌,结合霉菌内转录间隔区(internal transcribed spacer,ITS)和18S rRNA基因序列同源性对比,鉴定为3株酵母,17株霉菌,其中霉菌分别属于Aspergillus、Penicillium、Rhizopus、Mucor、Syncephalastrum、Lichtheimia、Talaromyces、Cladosporium 等8个属,并还原了不同发酵阶段的主要霉菌种类。另外,对霉菌产水解酶组成及酶活力进行了解析,17株霉菌均能产生糖化酶和纤维素酶,仅部分霉菌可产生蛋白酶和果胶酶,且多数霉菌代谢糖化酶和蛋白酶活力较高,纤维素酶和果胶酶活力整体偏低。该研究为白酒中霉菌的分离鉴定提供了详细的操作方法,解析了清香型小曲白酒中霉菌的产酶特性,为进一步提升清香型小曲原酒酿造品质提供了霉菌资源。

关键词： 清香型小曲白酒; 霉菌; 培养组学; 分子生物学; 酶活力

本文引用格式

朱丽萍 , 杨强 , 江威 , 李群 , 林斌 , 唐洁 , 陈申习 . 清香型小曲白酒霉菌菌群解析与酶活特性研究[J]. 食品与发酵工业, 2022 , 48(7) : 70 -77 . DOI: 10.13995/j.cnki.11-1802/ts.028796

Abstract

The molds in the Xiaoqu and fermented grains of light-flavor Xiaoqu Baijiu were isolated and identified. In addition, the composition and enzyme activity of the hydrolase produced by molds were analyzed. The results showed that 20 suspected molds, including 3 yeast strains and 17 molds strains were obtained and identified. Among them, the molds belonged to 8 genera, i.e. Aspergillus, Penicillium, Rhizopus, Mucor, Synephalastrum, Lichtheimia, Talaromyces and Cladosporium, and the main mold species in different fermentation stages were characterized. All 17 molds produced glucoamylase and cellulase, but only part of molds produces protease and pectinase. Most molds had higher glucoamylase and protease activities, while cellulase activities and pectinase activities were generally lower. The mold strains resources are provided for further improving the brewing quality of light-flavor Xiaoqu original liquor.

Key words： light-flavor Xiaoqu Baijiu; mold; culture-dependent; molecular technology; enzyme activity

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