酱香型大曲中分离到的阿姆斯特丹散囊菌产酶产香特性

doi:10.7506/spkx1002-6630-201611027

食品科学

酱香型大曲中分离到的阿姆斯特丹散囊菌产酶产香特性

王晓丹1,2，徐佳2，周鸿翔2，班世栋2，邱树毅1,2,*

1.贵州大学贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025；
2.贵州大学酿酒与食品工程学院，贵州贵阳 550025

出版日期:2016-06-15 发布日期:2016-06-27

Characterization of Eurotium cristatus Isolated from Maotai-Flavored Daqu, a Traditional Chinese Maotai-Flavored Liquor Fermentation Starter, for Its Abilities to Produce Enzymes and Aromas

WANG Xiaodan1,2, XU Jia2, ZHOU Hongxiang2, BAN Shidong2, QIU Shuyi1,2,*

1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University,
Guiyang 550025, China; 2. School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China

Online:2016-06-15 Published:2016-06-27

摘要/Abstract

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rDNA-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。

关键词: 酱香大曲, 阿姆斯特丹散囊菌, 酶活力, 香气成分

Abstract:

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
rDNA-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.

Key words: Maotai-flavored Daqu, Eurotium cristatus, enzyme activities, aroma components

中图分类号:

Q938.15

王晓丹，徐佳，周鸿翔，班世栋，邱树毅. 酱香型大曲中分离到的阿姆斯特丹散囊菌产酶产香特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201611027.

WANG Xiaodan, XU Jia, ZHOU Hongxiang, BAN Shidong, QIU Shuyi. Characterization of Eurotium cristatus Isolated from Maotai-Flavored Daqu, a Traditional Chinese Maotai-Flavored Liquor Fermentation Starter, for Its Abilities to Produce Enzymes and Aromas[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201611027.

[1]	苏琳，李慧姣，侯艳茹，赵雅娟，白艳苹，孙冰，赵丽华，靳烨. 一水肌酸及共轭亚油酸对大鼠肌纤维相关基因和酶活性的影响及机理[J]. 食品科学, 2021, 42(7): 149-155.
[2]	侯艳茹，苏琳，侯普馨，白艳苹，孙冰，赵丽华，黄凯飚，吕科，靳烨. 饲养方式对苏尼特羊肌纤维组成和肉品质的影响及其调控机理[J]. 食品科学, 2021, 42(7): 83-89.
[3]	范昊安，沙如意，杜柠，戴静，方晟，崔艳丽，毛建卫. 苹果梨酵素发酵过程中香气成分的变化[J]. 食品科学, 2021, 42(2): 177-184.
[4]	蒋容港，黄燕，金友兰，黄芳芳，刘仲华，黄建安，李勤. 不同原料等级黄茶特征香气成分分析[J]. 食品科学, 2021, 42(16): 89-98.
[5]	秦丹，何菲，冯声宝，李贺贺，张宁. 不同贮存时间青稞酒挥发性香气成分分析[J]. 食品科学, 2021, 42(16): 99-107.
[6]	刘飞，王云，张娟，叶阳，颜麟沣，刘俊. 远红外变温提香技术对工夫红茶风味品质的影响[J]. 食品科学, 2021, 42(13): 94-102.
[7]	奚裕婷，郭虹娜，姜毅，周姣，余伟，刘佳，肖红梅. 葡萄汁有孢汉逊酵母挥发性代谢物熏蒸处理对草莓果实香气成分及贮藏品质的影响[J]. 食品科学, 2020, 41(9): 168-174.
[8]	梁强，姚英政，曾诗琴，熊伟，董玲，宣朴. 马铃薯米酒营养成分和香气成分分析[J]. 食品科学, 2020, 41(8): 208-214.
[9]	于殿宇，陈书曼，王彤，李丹，张雪，吴楠，唐洪琳，秦兰霞，姚凯. 复合膜固定化酶提高米糠稳定性[J]. 食品科学, 2020, 41(6): 139-145.
[10]	张婷，倪辉，伍菱，胡阳，邬应龙，黄高凌，李利君. 康砖茶叶风味特征及挥发性成分分析[J]. 食品科学, 2020, 41(6): 215-221.
[11]	李爱华，王凌云，粟俊，王倩倩，张琳尉，陶永胜. 混合酵母发酵对刺葡萄酒香气成分气味活性的调整作用[J]. 食品科学, 2020, 41(6): 72-78.
[12]	章蔚，石柳，熊光权，吴文锦，李新，乔宇，丁安子，廖李，汪兰. 不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析[J]. 食品科学, 2020, 41(3): 55-61.
[13]	蔺志远，施江，谭俊峰，林智. 提香温度对绿茶（香茶）干燥效能及风味品质的影响[J]. 食品科学, 2020, 41(23): 153-158.
[14]	田甜，韦锦坚，文金华，曾祥林. 不同季节凌云白毫绿茶的香气成分差异分析[J]. 食品科学, 2020, 41(22): 252-259.
[15]	张翼鹏，廖头根，何邦华，牛云蔚，朱建才，王明锋. 基于GC-O、OAV和S型曲线法研究西梅特征香气[J]. 食品科学, 2020, 41(22): 271-278.

酱香型大曲中分离到的阿姆斯特丹散囊菌产酶产香特性

Characterization of Eurotium cristatus Isolated from Maotai-Flavored Daqu, a Traditional Chinese Maotai-Flavored Liquor Fermentation Starter, for Its Abilities to Produce Enzymes and Aromas

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价