Food and Fermentation Industries >

2021 , Vol. 47 >Issue 4: 188 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025072

Isolation, identification and characteristics of saccharifying strains for rice wine

  • LI Zeyang ,
  • WU Shihua ,
  • LONG Xiufeng ,
  • WU Jun ,
  • YI Yi
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  • 1(College of Biological and Chemical Engineering,Guangxi University of Science and Technology, Liuzhou 545006, China)
    2(Guangxi Key Laboratory of Green Processing of Sugar Resources Liuzhou 545006, China)
    3(Teaching Quality Monitoring and Evaluation Center,Guangxi University of Science and Technology Liuzhou 545006, China)

Received date: 2020-07-16

  Revised date: 2020-09-04

  Online published: 2021-03-16

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Abstract

In order to obtain strains with strong ability of starch saccharification in rice wine brewing, spore purification method was used to screen molds from nine kinds of Jiuqu(liquor fermentation starter), and liquefying and saccharifying power were determined to rescreen strains with outstanding saccharification ability. The results indicated that among the 13 molds obtained by primary screening, strains 1M5, 5M2 and 7M1 had high liquefying and saccharifying powers, which were (1 315±46.54) and (1 252±63.78), (1 868±92.74) and (1 556±15.56), (1 929±94.55) and 1 054±21.11 mg/(g·h), respectively. According to morphological and phylogenetic analysis, strains 1M5, 5M2 and 7M1 were identified as Rhizopus microsporus, Aspergillus clavatus and Aspergillus niger, respectively. Moreover, saccharifying rice tests showed that the saccharification rates of strains 1M5, 5M2 and 7M1 were 62.55%, 55.61% and 67.04% respectively. In addition, the flavor compounds of strain 5M2 which exhibited outstanding protease activity were analyzed, and 13 main flavor compounds were detected, among which 3-methylvaleric acid, benzylalcohol, phenylethanol, phenylacetic acid and ethylpentadecanoate showed pleasant fragrance. In summary, strains 1M5, 5M2 and 7M1 have good saccharification performance, showing great application potential in rice wine brewing.

Key words： saccharifying strains; screening; identification; saccharifying rice; protease activity; flavor substances

Cite this article

LI Zeyang , WU Shihua , LONG Xiufeng , WU Jun , YI Yi . Isolation, identification and characteristics of saccharifying strains for rice wine[J]. Food and Fermentation Industries, 2021 , 47(4) : 188 -194 . DOI: 10.13995/j.cnki.11-1802/ts.025072

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