食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 95 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043877

研究报告

红曲糟调味液酿造用优良米曲霉的筛选

  • 梁璋成 ,
  • 赵燚涛 ,
  • 林晓姿 ,
  • 林晓婕 ,
  • 任香芸 ,
  • 何志刚
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  • 1(福建省农业科学院农产品加工研究所,福建 福州,350003)
    2(福建省农产品(食品)加工重点实验室,福建 福州,350003)
    3(农业农村部亚热带特色果蔬菌加工重点实验室,福建 福州,350003)
第一作者：硕士,助理研究员(何志刚研究员为通信作者,E-mail:njgzx@163.com)

收稿日期: 2025-07-12

  修回日期: 2025-09-04

  网络出版日期: 2026-06-03

基金资助

福建省属公益类科研院所基本科研专项(2023R1030005,2023R1097);福建省财政厅项目(闽财指[2024]900号)

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Screening of excellent Aspergillus oryzae strain for seasoning liquid fermentation from Hongqu Huangjiu grains

  • LIANG Zhangcheng ,
  • ZHAO Yitao ,
  • LIN Xiaozi ,
  • LIN Xiaojie ,
  • REN Xiangyun ,
  • HE Zhigang
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  • 1(Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China)
    2(Fujian Provincial Key Laboratory of Agricultural Products (Food) Processing, Fuzhou 350003, China)
    3(Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing, Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China)

Received date: 2025-07-12

  Revised date: 2025-09-04

  Online published: 2026-06-03

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摘要

旨在筛选适用于红曲糟发酵酶解的优质米曲霉菌株,为红曲糟调味液的制备提供优良菌株资源支撑。该研究以红曲糟作为主要原料,选取自主选育及引进收集的10株米曲霉作为出发菌株,通过固态发酵工艺制备成曲,利用稀态发酵技术制备调味液基料。以成曲的产酶活性及调味液的酿造特性作为评价指标,筛选红曲糟调味液酿造用优良米曲霉菌株。不同米曲霉菌株的产酶能力及酿造特性均存在显著差异。具体而言,MJY2-5的谷氨酰胺酶活性最强,其酶活性可达15.67 U/g;ACCC 30467的中性蛋白酶活性表现最优,达到2 831.56 U/g;AS3.863在酸性蛋白酶和糖化酶活性最优,分别为1 377.53 U/g和2 273.41 U/g。Spearman相关性分析结果显示,当成曲酸性蛋白酶活性>700 U/g、中性蛋白酶活性>1 000 U/g时,谷氨酰胺酶和糖化酶活性成为影响米曲霉蛋白利用和氨氮转化的关键因素。进一步研究表明,米曲霉MJY2-5制备的成曲,其谷氨酰胺酶活性为15.67 U/g,糖化酶活性达1 800.20 U/g;采用该菌株酿造的红曲糟调味液,蛋白酶解率和氨氮转化率分别达到79.68%和51.33%,较米曲霉3.042分别提升59.36%和53.56%;调味液具有红褐色光泽、鲜美滋味、浓郁酱香及典型性风格。米曲霉MJY2-5是红曲糟调味液酿造的优良菌株。

关键词： 红曲糟; 调味液; 米曲霉; 产酶特性; 发酵特性; 谷氨酰胺酶; 筛选

本文引用格式

梁璋成 , 赵燚涛 , 林晓姿 , 林晓婕 , 任香芸 , 何志刚 . 红曲糟调味液酿造用优良米曲霉的筛选[J]. 食品与发酵工业, 2026 , 52(9) : 95 -101 . DOI: 10.13995/j.cnki.11-1802/ts.043877

Abstract

This study aimed to identify optimal Aspergillus oryzae strains for enzymatic hydrolysis and fermentation of Hongqu Huangjiu grains to provide superior microbial resources for seasoning liquid production.Ten A.oryzae strains, including proprietary isolates and reference strains, were evaluated using Hongqu Huangjiu grains as the primary substrate.Koji preparation via solid-state fermentation was followed by submerged fermentation to produce seasoning base materials.Enzyme activities in koji and fermentation characteristics of the resulting liquids were served as evaluation parameters.Strains were differed significantly in both enzymatic profiles and brewing performance.Specifically, strain MJY2-5 was demonstrated the highest glutaminase activity at 15.67 U/g, while ACCC 30467 was exhibited peak neutral protease activity of 2 831.56 U/g.Strain AS3.863 was excelled in acidic protease (1 377.53 U/g) and glucoamylase (2 273.41 U/g) production.Spearman correlation analysis revealed a critical threshold phenomenon that when acidic and neutral protease activities exceeded 700 U/g and 1 000 U/g respectively, glutaminase and glucoamylase emerged as rate-limiting factors for protein utilization and amino nitrogen generation.Further characterization showed that MJY2-5-derived koji maintained robust enzyme profiles with glutaminase at 15.67 U/g and glucoamylase reaching 1 800.20 U/g.Notably, seasoning liquid fermented with strain MJY2-5 achieved protein hydrolysis efficiency of 79.68% and amino nitrogen conversion of 51.33%, representing remarkable improvements of 59.36% and 53.56% over the reference strain 3.042.The resulting product displayed characteristic reddish-brown luster, pronounced umami complexity, rich soy-sauce-like aroma, and distinctive organoleptic properties.These findings establish A.oryzae MJY2-5 as a superior production strain for valorization of Hongqu Huangjiu grains in seasoning liquid manufacturing.

Key words： Hongqu Huangjiu grains; seasoning liquid; Aspergillus oryzae; enzyme activity characteristics; fermentation properties; glutaminase; screening

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