绿衣观音土曲培养过程中微生物及酶系的动态变化

Dynamic changes of microorganisms and enzymes in the cultivation of Green-covering Guanyin Tuqu

通过对绿衣观音土曲中微生物总数进行平板计数以及相关酶类进行跟踪检测,并结合分子生物学方法对分离获得的菌株进行鉴定,分析绿衣观音土曲培养过程中微生物及相关酶类的变化规律。结果表明,观音土曲培养过程中细菌数量最多,霉菌最少。酵母数量呈逐步上升趋势,培养后期数量达到峰值;细菌数量先上升后下降,在培养中期数量达到峰值;霉菌数量在培养后期最多。共分离鉴定出酵母8种、霉菌7种、好氧细菌7种和乳酸菌5种,酵母分别是酿酒酵母、异常威克汉姆酵母、库德里阿兹威毕赤酵母和扣囊复膜酵母等;霉菌主要为曲霉属、米根霉和毛霉等;细菌以芽孢杆菌和乳杆菌为主。糖化酶酶活最高,其次为淀粉酶,酸性蛋白酶酶活最低,3种酶活力均呈先下降后上升的趋势。

The total count of microorganisms in Green-covering Guanyin Tuqu(fermentation starter made from kaolin)was counted by plate,and the related enzymes were detected,and the isolated strains were identified by molecular biological methods.The changes of microorganisms and related enzymes in the cultivation of Green-covering Guanyin Tuqu were analyzed.The results showed that the count of bacteria was the highest in the cultivation,and the molds count was the least.The yeasts count increased gradually,with the highest count detected in the late stage of cultivation.The count of bacteria increased first and then decreased,with the highest count detected in the middle stage of cultivation.The molds count was the highest in the late stage of cultivation.A total of 8 species of yeast,7 species of mold,7 species of aerobic bacteria and 5 species of lactic acid bacteria were isolated and identified.The yeasts were mainly Saccharomyces cerevisiae,Wickerhamomyces anomalus,Saccharomycopsis fibuligera,Pichia kudriavzevii,etc.The molds were mainly Aspergillus,Rhizopus,Mucor,etc.The bacteria were mainly Bacillus and Lactobacillus.The saccharifying enzyme activity was the highest,followed by amylase,while acid protease activity was the lowest,and all of the three enzymes activity decreased first and then increased with the cultivation.