| 不同类型丝状真菌发酵产酶性能比较及其混菌发酵性能研究 |
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| 引用本文： | 邓加聪,郭伟灵,周文斌,洪家丽,李路,刘绘鹏,刘斌,陈绍军,倪莉,饶平凡,吕旭聪,. 不同类型丝状真菌发酵产酶性能比较及其混菌发酵性能研究[J]. 中国食品学报, 2020, 20(1): 101-108 |
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| 作者姓名： | 邓加聪 郭伟灵 周文斌 洪家丽 李路 刘绘鹏 刘斌 陈绍军 倪莉 饶平凡 吕旭聪 |
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| 作者单位： | 福建师范大学福清分校海洋与生化工程学院食品与发酵工业研究所;福建农林大学食品科学学院;福州大学生物科学与工程学院食品科学技术研究所;福建农林大学国家菌草工程技术研究中心; |
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| 基金项目： | 国家自然科学基金项目（31601466）;国家自然科学基金校内培育项目（KY2017NS04）；福建省自然科学基金面上项目（2016J01095）；中国博士后科学基金项目（2016T90591,2015M570549） |
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| 摘 要： | 比较了实验室前期从福建红曲黄酒酿造用曲中分离及台湾生物资源研究及保存中心(BCRC)的不同丝状真菌菌株(黑曲霉AN19、黄曲霉AF20、米曲霉AO35、米根霉RO45、黑曲霉BCRC31494、黄曲霉BCRC31654、米曲霉BCRC30222和米根霉BCRC32229)的产酶性能,从中筛选出产液化酶、糖化酶和蛋白酶活力较高的4株菌株:黄曲霉AF20、米根霉RO45、黑曲霉BCRC31494和米曲霉BCRC30222。将此4株丝状真菌菌株分别进行单一和两两混合发酵糯米,研究其产酶及产糖性能。结果表明:接种纯种米根霉RO45到糯米培养基中,测得的液化酶活力和还原糖产量最高,然而整个发酵过程蛋白酶活力始终较低;米根霉RO45与米曲霉BCRC30222混合发酵,不仅保持较高的液化酶活力和还原糖产量,还能够显著提升发酵体系中的蛋白酶活力。本研究结果对于黄酒传统酿造工艺的改进和优良产酶菌株的筛选提供了重要的基础数据。
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| 关 键 词： | 丝状真菌 发酵性能 产酶 混菌发酵 |
Comparison of Enzymes Production of Different Types of Filamentous Fungi and Studies on the Fermentation Characteristics of Mixed Cultures Based on Glutinous Rice |
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| Affiliation: | (College of Ocean Science and Biochemistry Engineering,Fuqing Branch of Fujian Normal University,Institute of Food and Fermentation Industry,Fuqing 350300,Fujian;Institute of Food Science and Technology,College of Biological Science and Technology,Fuzhou University,Fuzhou 350108;National Engineering Research Center of JUNCAO Technology,Fujian Agriculture and Forestry University,Fuzhou 350002;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002) |
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| Abstract: | The saccharifying activity,liquefying activity and protease activity of Aspergillus niger AN19,Aspergillus flavus AF20,Aspergillus oryzae AO35,Rhizopus oryzae RO45,Aspergillus niger BCRC31494,Aspergillus flavus BCRC31654,Aspergillus oryzae BCRC30222 and Rhizopus oryzae BCRC32229 from separation of Fujian Hongqu glutinous rice wine and Taiwan biological resources research and conservation centre(BCRC)were measured and analyzed,and Aspergillus flavus AF20,Rhizopus oryzae RO45,Aspergillus niger BCRC31494 and Aspergillus oryzae BCRC30222 were finally selected.Four kinds of filamentous fungi for sugar fermentation,characteristics of enzyme production,and the two mixed fermentation enzyme production were researched,the results showed that the content of reducing sugar and the activity of amylase were higher in the culture medium of Rhizopus oryzae RO45;Rhizopus oryzae RO45 and Aspergillus oryzae BCRC30222,Rhizopus oryzae RO45 and Aspergillus flavus AF20 effectively improve the amylase activity were fermented for 7 days.In addition,Rhizopus oryzae RO45 and Aspergillus oryzae BCRC30222 effectively improve the protease activity and sugar content.The results provide important basic data for the improvement of traditional rice wine brewing process and the selection of excellent enzyme-producing strain. |
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| Keywords: | filamentous fungi characteristic of fermentation enzyme production mixed fermentation |
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