贵州黑糯米酒曲优良霉菌的分离筛选与鉴定.docVIP

贵州黑糯米酒曲优良霉菌分离筛选与鉴定( 1，贺海雄1﹡，高彧1，钟欣璐1，李瑞斌1，苏伟2，申智慧3 (1黔南州土壤肥料站，贵州 都匀 558000；2贵州大学生命科学学院，贵州 贵阳 550025；3黔南州植物保护植物检疫站，贵州 都匀 558000) 摘要：从贵州黑糯米酒曲中分离筛选出霉菌86株，其中包括根霉属37株、毛霉属35株、青霉属6株、地霉属4株、链格孢属有2株、明枝霉属有1株以及木霉属有1株。采用淀粉平板透明圈法初筛，麸皮培养及黑糯米酿酒实验复筛，得到一株糖化力较强菌株，编号为Q8-M7。并提取菌株Q8-M7的ITS序列进行分子学鉴定。最终鉴定糖化力较强菌株Q8-M7为米根霉(Rhizopusoryzae)。 关键词：酒曲；霉菌；分离；鉴定 The Isolation and Identification of ine Saccharification Molds from Black glutinous rice wine Starter from Guizhou XU Ben-gang1, He Hai-xiong1﹡,Gao Yu, Zhong Xin-lu,Li Rui-bin, Su Wei2, Shen Zhi-hui3 (1. Soil and Fertilizer Station of Qiannan, Duyun 558000,China；2.College of Life Sciences，Guizhou University ，Guiyang 550525，China Plant Protection and Quarantine Station of Qiannan, Duyun 558000) Abstract:A total number of 86 strains molds were obtained from black glutinous rice starter fromGuizhou, in which there were 37 strains belonging to Rhizopus,35 strains belonging to Mucor,6 strains belonging to Penicillium,4 strains belonging to Geotrichum,2 strains belonging to Alternaria,1 strains belonging to Hyalodendronand 1 strains belonging to Trichoderma, The strains were firstly screened with amethod of starch transparent circle, brainincubating and liquor-made experiments were used toselecting thestrains again, and a high saccharificationstrain mold numbered Q8-M7was obtained. In addition,the ITS sequences of Q8-M7 was extracted and molecular identification was made.The result showed that the strain was Rhizopusoryzae. Key words:Starter;molds;isolation;identification 贵州黑糯米酒是苗家以当地特产黑糯米为原料，用代代相传的古老方法酿制而成的低度美酒。苗家把它作为待客的尚品，酿制方法从不传外族人。直到1979年贵州省惠水县酒厂才发掘出这一珍贵品种。收集整理此酒古老酿制方法后，再结合现代酿酒工艺，反复研制，酿制出风格独特的黑糯米酒。1983年被评为“贵州名酒”。此酒晶莹透明，红亮生光，香气幽雅悦人，酒味酸甜爽口，醇厚甘美，酒体协调，是一种新兴的甜黄酒，在黄酒中独具一格。它不仅是饮料中的佳品，而且酒中含有蛋白质、多种氨基酸、脂肪、糖类、钙、磷、铁、多种维生素等营养成分。经贵州省中医研究所验证，此酒具有补嗌气、暖脾胃、补肾、乌发等功能，主治虚汗、盗汗、多汗症和烦渴不止，食欲差，消化不良，食积不化，慢性肾炎，多尿症等，既是滋补酒，又是药用酒[1]。十多年前，贵州惠水的黑糯米酒享誉神州。但对贵州黑糯米酒纯种发酵研究鲜有报道，因此本文以黑糯米酒传统酒曲作为研究对象，分离菌株，并采用淀粉平板透明圈法初筛，麸皮培养及黑糯米酿酒实验复筛，筛选糖化力较强菌株，为贵州黑糯米酒纯种发酵奠定科学基础，为该领域的研究者提供理论依据。 1 仪器与材