传统甜酒曲的模糊综合评价及优势丝状真菌的分离鉴定

Fuzzy synthetic evaluation in sweet rice wine starter and identification of dominated filamentous fungus

对实验室采集的12种传统甜酒曲进行模糊综合评价。选择外观形态、水分含量、糖化力、液化力和发酵力5个评价因子建立评价模型,将甜酒曲分为3类,一类曲模糊评价值小于1.4,二类曲模糊评价值为1.4-1.6,三类曲模糊评价值大于1.6。按照此标准,Q2、Q7、Q9、Q11、Q12为第1等级甜酒曲,Q1、Q8、Q 10为第2等级甜酒曲,Q3、Q4、Q5、Q6为第3等级甜酒曲。通过酿酒试验和感官评定验证,结果表明模糊综合评价法适用于传统甜酒曲的品质评价。并对第1等级甜酒曲中的优势丝状真菌进行分离鉴定,经形态学分类和18S rDNA序列的分子生物学特性综合鉴定为4类：M1为米根霉（Rhizopus oryzae）,M2为灰色小克银汉霉（Cunninghamella polymorpha）,M3为黑曲霉（Aspergillus niger）,M4为卷枝毛霉（Mucor circinelloides）。

Fuzzy synthetic evaluation was used to classify the sweet rice starters collected in our lab. Five main evaluating indicators including the appearance of the starters, moisture content, the saccharification power, the lique- faction power and the fermentation power, were chosen to establish the evaluation model. According to the result of fuzzy synthetic evaluation, rice-wine starters Q2, Q7, Qg, Qll, and Q12 belonged to the first class, Q1, Q8, and Q10 were the second class starters, Q3, Q4, Q5, and Q6 were the third class starters. Liquor-making experiments and sensory evaluation validated the reliability of the classification. Through morphological classification and molecular biological method of 18S rDNA partial gene sequence analysis, the first class starters were identified as four dominated filamentous fungus as follows： the strain M1 of Rhizopus oryzae, the strain M2 of Cunninghamella polymorpha, the strain M3 of Aspergillus niger, the strainM4 of Mueor circinelloides.