武汉酒曲中可培养霉菌的分离鉴定及酒酿营养成分分析

Isolation and identification of cultivable moulds in Wuhan Jiuqu and analysis of nutritional components in fermented glutinous rice

从酒曲中分离纯化可培养霉菌,对其进行18S r DNA分子鉴定并测定发酵产物甜酒酿的总糖、酒精度、总酸、氨基酸态氮含量。结果表明,从酒曲中分离得到5株霉菌分别命名为FJ-M-1、FJ-M-2、FJ-M-3、FJ-M-4、FJ-M-5,经鉴定,FJ-M-1和FJ-M-5与印度毛霉JN974020相似度达到98%,FJ-M-2与单卷毛霉KF805740相似度达到99%,FJ-M-3与单卷毛霉KF805739相似度达到99%,菌株FJ-M-4与Pilaira anomala菌株相似度为99%。对发酵产物甜酒酿营养成分分析得到,总糖含量先升高,后降低,发酵60 h时达到最高值,为246 g/L;总酸含量呈逐渐升高的趋势,发酵84 h时达到最高值为7.6 g/L;氨基酸态氮的含量先升高,然后趋于稳定,84 h时甜酒酿中达到最高为0.3 g/L;酒精度逐渐升高,48 h后趋于稳定,酒精度达到8.0%vol。

Cultivable strains were isolated and purified from Jiuqu. 18S rDNA identification was conducted and the total sugar, alcohol, total acid, and amino acid nitrogen content was determined. Results showed that five mould strains isolated from Jiuqu were FJ-M-1, FJ-M-2, FJ-M-3, FJ-M-4, FJ-M-5. After identification, FJ-M-1 and FJ-M-5 were similar with Mucor JN974020, and the similarity was 98%. FJ-M-2 was similar with Mucor KF805740, and the similarity was 99%. FJ-M-3 was similar with KF805739, and the similarity was 99%. FJ-M-4 was similar with Pilaira anomala, and the similarity was 99%. For nutrient analysis of fermented products, the total sugar content increased to the maximum of 246 g/L at 60 h, and then decreased. The total acid content increased gradually, and reached maximum of 7.6 g/L at 84 h. Amino acid nitrogen content increased and then tend to stable, and it reached maximum of 0.3 g/L at 84 h. The alcohol content was stable after 48 h, and it reached maximum of 8.0%vol.