摘要
为了探究酱香型大曲中霉菌的种类及其功能,采用稀释平板涂布法从遵义地区的6个企业的酱香型大曲中分离筛选霉菌菌株,结合形态观察和真菌r DNA-ITS基因序列同源性比对进行分析。在其中5个企业的大曲样品中均能筛选分离得到一株散囊菌,归类并命名为阿姆斯特丹散囊菌(Eurotium cristatus)。以茅台大曲筛选的阿姆斯特丹散囊菌(FBKL3.0120)为研究对象,该菌株产糖化型淀粉酶活力最高,达到(3 100.16±109.43)U/g,酸性蛋白酶活力为(225.69±2.69)U/g、果胶酶活力为(435.88±68.49)U/g、脂肪酶与纤维素酶活力分别为(13.56±1.73)U/g和(4.14±0.16)U/g。采用固相微萃取-气质联用技术对固态发酵的挥发性香味物质进行结果分析,该菌固态发酵具有很强花香和果蔬香,挥发性香味物质以高级醇、酮和呋喃类为主,其中L-芳樟醇、1-辛烯-3-醇、3-辛酮、2-戊基呋喃的相对含量较高,分别为挥发性物质的16.37%、41.23%、6.95%、6.75%。分离得到的这株阿姆斯特丹散囊菌(FBKL3.0120)是一株产多种酶并同时产多种香气成分的霉菌,是酱香大曲微生物组成中的重要霉菌之一。
In order to explore mold species and functions in Maotai-flavored Daqu, a fermentation starter culture of Chinese Maotai-flavored liquor, we used the dilution and plate spread method to isolate and screen molds in Maotai-flavored Daqu from 6 manufacturers in Zunyi region of Guizhou province. Then, we combined morphological observation and fungal r DNA-ITS sequence homology analysis to identify the isolated molds. Samples from 5 liquor producers were detected to each contain an Eurotium strain, which was classified and identified as Eurotium cristatus. Among five isolates, the strain named as FBKL3.0120 was measured to have the highest saccharifying amylase activity(up to(3 100.16±109.43) U/g). The acid protease, pectase, lipase and cellulase activities of the strain were(225.69±2.69),(435.88±68.49),(13.56±1.73), and(4.14±0.16) U/g, respectively. Solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS) was used to analyze the volatile flavor compounds produced in solid-state fermentation by strain FBKL3.0120. The fermentation process produced strong floral, fruity and vegetable aromas. The volatile aroma components mainly included higher alcohols, ketones and furans with L-linalool, 1-octen-3-ol, 3-octanone, and 2-amylfuran being dominant, accounting for 16.37%, 41.23%, 6.95%, and 6.75%, respectively. Eurotium cristatus FBKL3.0120 could produce many enzymes and aromas, and it was one of the important molds in the microbial composition of Maotai-flavor Daqu.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第11期154-159,共6页
Food Science
基金
贵州省工业攻关项目(黔科合GZ字[2014]3012)
贵州省重大专项项目(黔科合重大专项字[2013]6009号)
贵州省省校合作计划项目(黔科合LH字[2014]7672)
关键词
酱香大曲
阿姆斯特丹散囊菌
酶活力
香气成分
Maotai-flavored Daqu
Eurotium cristatus
enzyme activities
aroma components
作者简介
王晓丹（1980-）,女,工程师,博士研究生,研究方向为应用生物技术.E-mail：wangxiaodan0516@126.com
邱树毅（1963-）,男,教授,博士,研究方向为酶工程、发酵工程、食品生物技术、白酒酿造.E-mail：syqiu@gzu.edu.cn
