摘要
研究米根霉F6的生长和生产特性。以茵体生长情况和茵株的糖化力为主要评价指标，以单因子试验评价主要营养因素对F6菌株生长的影响，并分析了用F6与其他常用米根霉菌株酿造的甜酒中的氨基酸含量。结果表明，F6对各种元素的需求从高到低的顺序依次为：磷、镁、钾、硫、铁、锌；在PDA培养基中茵体生长较好；经察氏麸皮培养基培养后糖化力明显提高；32℃下糖化力最高；可耐受温度范围为-18～65℃；与F14和Q303菌株相比，其甜酒中18种氨基酸总含量（1．7g/100mL）和人体中8种必需氨基酸的总含量（0．53g/100mL）均达最高。PDA适合做F6的传代或保存培养基；察氏麸皮培养基做米根霉F6的生产活化培养基为佳；32℃是根霉F6的最适生长和产酶温度；F6菌株具有较好的发酵特性。
The growth features and the fermenting properties ofRhizopus oryzae F6 were investigated. Cell concentration and saccharifying power of the strain F6 were used as the main evaluation indexes, the effects of the main nutritional factors on the growth of strain F6 were analyzed by single factor test, and amino acid content in sweet wine fermented by F6 or by other frequently-used Rhizopus strains were compared. The results showed that, the need of each element for the growth ofF6 ranked in decreasing sequence as P, Mg, K, S, Fe and Zn; F6 grew well in PDA culture medium; its saccharifying power improved significantly after the culture in Czapek＇s bran mediums and reached up the highest at 32 ℃ ; its tem perature tolerance range was within -18 ℃ and 65 ℃; compared with strain F14 and strain Q303, the total content of 18 kinds of amino acids and 8 kinds of amino acids essential for human beings in sweet wine fermented by F6 reached up the highest as 1.7 g/100 mL and 0.53 g/100 mL re spectively; PDA was suitable for the passage and the rejuvenation ofF6, and Czapek＇s bran medium was suitable for the activation ofF6; the opti mal temperature for the growth and enzyme-producing ofF6 was at 32 ℃; compared with F14 and Q303, F6 had better fermenting properties.
出处
《酿酒科技》
北大核心
2014年第3期21-24,共4页
Liquor-Making Science & Technology
基金
江西省科技教育厅(GJJ11408)
关键词
微生物
米根霉F6
生长特性
糖化力
氨基酸
甜酒
microbe
Rhizopus oryzae F6
growth characteristics
saccharifying power
amino acid
