摘要
对所有可能参与黄酒麦曲发酵的影响因素,包括小麦原料、拌料用水、辅助用具稻草和谷壳,以及发酵车间、压型车间和厂区的空气溶胶中的真菌分布进行了研究,其中的真菌涉及曲霉属、青霉属、犁头霉属、毛霉属、裸胞壳属、毕赤酵母属、红酵母属、锁掷酵母属、镰刀霉属、平脐蠕孢属、尖孢属和链格孢属。结合麦曲发酵过程中真菌的动态变化,发现小麦原料和发酵中所使用的稻草对麦曲发酵过程中出现的真菌影响较大,拌料用水、谷壳和麦曲发酵车间对麦曲堆放成型过程中的影响有限,而压型车间和厂区环境中的空气所含的真菌对麦曲的真菌的形成影响很小。
The factors of fungal community formation during the wheat Qu fermentation process were investigated, include wheat, water, haulm, rice hull and the air samples collected from fermentation house, shape house and surrounding environment. The results revealed that representative fungi belonged to Asper gillus , Penicillium ,Absidia ,Mucor , Emericella , P ichia ,Rhodotorula,Sporidiobolus,Fusarium,Bipolaris, Cladosporium as well as Alternaria. Meanwhile, wheat and haulm were found to play the most important roles during wheat Qu fermentation, which greatly affected the fungal community of wheat Qu. The fungi existed in water, rice hull and the air of fermentation house also influenced the fungal community of wheat Qu. But the fungi which existed in the shape house and the surrounding environment had less effect during the course of wheat Qu fermentation.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第5期95-101,共7页
Journal of Food Science and Biotechnology
基金
长江学者和创新团队发展计划项目(IRT0532)
工业生物技术教育部重点实验室开放课题项目(KLIB-KF200709)
江苏省"青蓝工程"资助项目
绍兴市重点科研工业项目(2006A21036)
关键词
黄酒
麦曲
发酵
影响因素
真菌
Rice wine wheat Qu
fermentation
effect factors
fungi
