Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing
Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing
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红曲糯米酒发酵剂中丝状真菌的鉴定与表征
DOI：
10.2323/jgam.58.33
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发表时间：
2012-02-01
影响因子：
1.2
通讯作者：
Ni, Li
中科院分区：
文献类型：
--
作者：
Lv, Xu-Cong;Huang, Zhi-Qing;Ni, Li
红曲糯米酒是中国最受欢迎的传统米酒之一。传统上，这种酒是用糯米和葡萄酒发酵发酵剂（红曲（也称为红曲）和白曲）酿造的。本研究的目的是通过传统的培养依赖方法和分子鉴定方法来研究与传统发酵发酵剂相关的丝状真菌的变异性。本研究采用传统的培养依赖方法（宏观和微观特征）从10种发酵剂中分离出43种丝状真菌，并根据形态学检查和内部转录间隔（ITS）序列分析将其分类为16种。结果表明，分离菌株以曲霉属最多（14株），其次为根霉（11株）、红曲霉（5株）和青霉（4株）。葡萄酒发酵剂样品中常检出米曲霉、黑曲霉、黄曲霉和紫曲霉，其中以米曲霉最常见。并对不同发酵剂分离的真菌产酶特性（葡萄糖淀粉酶、a-淀粉酶和蛋白酶）进行了评价。黄芽孢杆菌、米芽孢杆菌和紫芽孢杆菌是较好的葡萄糖淀粉酶产生菌。黄曲霉、米曲霉和米曲霉的α -淀粉酶活性较高。黄曲霉和米曲霉的蛋白酶活性较高。然而，同一物种的一些真菌分离株在所有测定的酶活性的生产水平上表现出显著的差异。本研究首次利用传统方法和分子方法鉴定了与红曲糯米酒发酵剂有关的丝状真菌。研究结果丰富了我们对白酒相关微生物的认识，并可用于推动传统发酵技术的发展。
Hong Qu glutinous rice wine is one of the most popular traditional rice wines in China. Traditionally, this wine is brewed from glutinous rice with the addition of wine fermentation starters (Hong Qu (also called red yeast rice) and White Qu). The objective of this study was to investigate the variability of filamentous fungi associated with traditional fermentation starters through a traditional culture-dependent method and a molecular identification approach. In this study, forty-three filamentous fungi were separated by traditional culture-dependent means (macro- and microscopic characteristics) from 10 fermentation starters and classified into 16 different species based on morphological examination and the internal transcribed spacer (ITS) sequences analysis. It was observed that the genus Aspergillus had the highest number (14 isolates) of isolates followed by Rhizopus (11 isolates), Monascus (5 isolates) and Penicillium (4 isolates). The species R. oryzae, A. niger, A. flavus and M. purpureus were frequently found in wine starter samples, among which R. oryzae was the most frequent species. The enzyme-producing properties (glucoamylase, a-amylase and protease) of all fungal isolates from different starters were also evaluated. A. flavus, R. oryzae and M. purpureus were found to be better glucoamylase producers. A. flavus, R. oryzae and A.oryzae exhibited higher activity of alpha-amylase. A. flavus and A. oryzae had higher protease activity. However, some fungal isolates of the same species exhibited a significant variability in the production levels for all determined enzyme activity. This study is the first to identify filamentous fungi associated with the starter of Hong Qu glutinous rice wine using both traditional and molecular methods. The results enrich our knowledge of liquor-related micro-organisms, and can be used to promote the development of the traditional fermentation technology.