摘要 对山西老陈醋大曲中分离出的75株霉菌进行形态学及内转录间隔区(ITS)测序鉴定,结果显示黑曲霉和米根霉为大曲中的优势菌属,分别占13%和28%。从75株霉菌中筛选出1株优良产酶菌株——黑曲霉186,其糖化酶、纤维素酶活力分别达到4279.11 U/g和4476.60 U/g。将黑曲霉186与大曲中的优势且高产蛋白酶菌株——米根霉774-2进行共培养,研究二者间的相互作用。结果显示,黑曲霉186与米根霉774-2比例为1∶5时,其蛋白酶、有机酸产量显著高于黑曲霉186纯培养;当比例为1∶0.5时产酯量较纯培养提高了6.07%,挥发性香气成分的种类和含量也显著高于纯培养。综上所述,不同比例下的霉菌组合产酶和产风味物质特性差异较大,找到最优组合菌株比例,将其应用到强化大曲生产中,对提升山西老陈醋的生产效率和产品品质具有重要意义。 The present study investigated the 75 molds isolated from Daqu of Shanxi aged vinegar using morphological and ITS sequencing approach.The results showed that Aspergillus niger and Rhizopus oryzae are the dominant bacteria in Daqu,they accounted for 13%and 28%respectively.One excellent strain of Aspergillus niger 186 was screened,with higher glucoamylase of 4279.11 U/g and cellulase of 476.60 U/g producing ability.The interaction with Aspergillus niger 186 and Rhizopus oryzae 774-2 was investigated.The results showed that when the ratio of Aspergillus niger 186 and Rhizopus oryzae 774-2 was 1∶5,the production of protease and organic acid was significantly higher than that of pure culture of Aspergillus niger 186.Additionally,the ester yield of the co-culture system was also increased by 6.07%.Simultaneously,the variety and content of volatile aroma components were largely enriched.In summary,the characteristics of enzyme and flavor production of different mixed-culture fermentation system were significantly different.It was of great significance to find the optimal combination and proportion of mixed strains to improve the production efficiency and product quality of Shanxi aged vinegar.
出处 《中国食品学报》 EI CAS CSCD 北大核心 2021年第4期79-89,共11页 Journal of Chinese Institute Of Food Science and Technology
基金 山西省重点研发计划重点项目(201903D211006) 山西省重点研发计划项目(201903D221037)。
