摘要
采用分离培养法和基于核糖体RNA基因间隔序列的RISA图谱分析技术,研究了绍兴加饭黄酒大罐发酵过程中醪液内真菌群落的动力学变化及所含真菌群落情况。研究结果显示,发酵醪液中共涉及9属13种真菌。它们分别是犁头霉属(Absidiasp.),根毛霉属(Rhizomucor variabilis),曲霉属(Aspergillus oryzae,As-pergillus niger,Aspergillussydowii,Emericellanidulans),青霉属(Penicilliumcitrinum),伊萨酵母属(Issatch-enkia orientalis),毕赤氏酵母属(Pichia anomala,Pichia burtonii),酵母属(Saccharomyces cerevisia),红酵母属(Rhodotorula mucilaginosa),念珠菌属(Clavisporalusitaniae)。其中犁头霉、米曲霉属和异常毕赤氏酵母在整个发酵过程中均出现,既是发酵投料时的原始菌群,也是发酵醪液中的主要菌群。酿酒酵母和黏质红酵母在发酵前期含量较少,在中后期数量逐渐增多,并成为发酵醪液中的优势菌群。
The fungal community of rice wine fermentation was investigated by using an approach combining fungal isolation with culture media and ribosomal intergenic spacer analysis （RISA） fingerprint of total community DNA with specific primers. The results revealed that representative fungi of rice wine fermentation were Absidia sp, Rhizomucor variabilis , Aspergillus oryzae ,Aspergillus niger, Aspergillus sydowii , Ernericella nidulans, Penicillium citrinum, as well as several yeast species, include Issatchenkia orientalis, Pichia anornala , Pichia burtonii , Saccharomyces cerevisia , Rhodotorula mucilaginosa and Clavispora lusitaniae. Species of Abs. sp. , Asp. oryzae and Pic. anomala have been detected in the whole fermentation, and were considered not only the originally communities but also the dominant communities during the process of rice wine fermentation. Sac. cerevisiae and Rho. mucilaginosa were existent fewness in the prophase of rice wine fermentation, but increased gradually at the upper fermentation and became the dominant communities during rice wine fermentation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期15-20,共6页
Food and Fermentation Industries
基金
长江学者和创新团队发展计划资助项目(IRT0532)
工业生物技术教育部重点实验室开放课题资助课题(KLIB-KF200709)
江苏省"青蓝工程"资助
绍兴市重点科研工业项目(2006A21036)
关键词
黄酒大罐发酵
真菌群落
培养
RISA
rice wine fermentation, fungal community, culture-dependent, RISA
