Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor
Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor
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酱香型白酒固态发酵相关丝状真菌多样性及群落结构
DOI：
10.1016/j.ijfoodmicro.2014.03.011
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发表时间：
2014-06-02
影响因子：
5.4
通讯作者：
Xu, Yan
中科院分区：
文献类型：
--
作者：
Chen, Bi;Wu, Qun;Xu, Yan
酱香型白酒采用固态同步糖化发酵工艺生产，包括制曲、堆积发酵和酒精发酵三个阶段。丝状真菌在白酒发酵过程中产生多种酶，将淀粉物质降解为可发酵的糖。对白酒酿造过程中的丝状真菌群落进行了研究。通过使用培养依赖性和非培养依赖性方法（PCR-变性梯度凝胶电泳，DGGE）分析，分别鉴定了8种和7种不同的真菌。传统的计数方法表明，大曲提供了7种堆酵真菌。在堆置发酵的前3天，丝状真菌的总数量从3.4 × 10（3）cfu/g增加到1.28 × 10（4）cfu/g，然后逐渐下降，直至发酵结束。在酒精发酵的坑，人口不断下降，很少的真菌物种存活（低于1 × 10（3）cfu/g）10天后。因此，堆积发酵是丝状真菌生长的重要阶段。两种方法均能检测到杂色拟青霉、米曲霉和四曲霉，而杂色拟青霉和A.优势种为白蛉。葡萄糖淀粉酶含量最高的是杂色酵母（3252 ± 526 U/g），而A.在可培养的真菌物种中，黑曲霉表现出最高的α-淀粉酶（1491 +/- 324 U/g）活性。淀粉和还原糖含量的变化规律与多花原球茎和花生的生长规律一致。结果表明，两种丝状真菌在发酵过程中对淀粉酶的产生起着重要的作用。(C)2014爱思唯尔有限公司版权所有。
Maotai-flavor liquor is produced by simultaneous saccharification and fermentation (SSF) process under solid state conditions, including Daqu (starter) making, stacking fermentation and alcohol fermentation stages. Filamentous fungi produce many enzymes to degrade the starch material into fermentable sugar during liquor fermentation. This study investigated the filamentous fungal community associated with liquor making process. Eight and seven different fungal species were identified by using culture-dependent and -independent method (PCR-denaturing gradient gel electrophoresis, DGGE) analyses, respectively. The traditional enumeration method showed that Daqu provided 7 fungal species for stacking fermentation. The total population of filamentous fungi increased from 3.4 x 10(3) cfu/g to 1.28 x 10(4) cfu/g in the first 3 days of stacking fermentation, and then decreased till the end. In alcohol fermentation in pits, the population continuously decreased and few fungal species survived (lower than 1 x 10(3) cfu/g) after 10 days. Therefore, stacking fermentation is an essential stage for the growth of filamentous fungi. Paecilomyces variotii, Aspergillus myzae and Aspergillus tetreus were detected by both methods, and P. variotii and A. oryzae were the predominant species. Meanwhile, P. variotii possessed the highest glucoamylase (3252 +/- 526 U/g) and A. oryzae exhibited the highest a-amylase (1491 +/- 324 U/g) activity among the cultivable fungal species. Furthermore, the variation of starch and reducing sugar content was consistent with the growth of P. variotii and A. oryzae in Zaopei (fermented grains) during stacking fermentation, which implied that the two filamentous fungi played an important role in producing amylase for hydrolyzing the starch. (C) 2014 Elsevier B.V. All rights reserved.