五粮液酿造环境空气中霉菌的分离鉴定及产酶初探

Isolation and identification of cultivable molds in the air of Baijiu-making environment of Wuliangye and their enzyme producing ability

空气微生物沉降及发酵过程中定向富集与固态发酵白酒的质量密切相关。该文对五粮液酿造核心区域内酿酒车间外围、车间内摊场和窖池区域等空气中浮游霉菌进行系统筛选与产酶特性解析,为阐明酿造环境空气中霉菌的多样性以及在酿酒过程的贡献度评价提供依据。采用碰撞式空气颗粒采样器,采集了不同位点135份空气样品;基于传统培养法获得空气中霉菌纯培养菌株;通过形态学特征分析和内源转录间隔区序列分析等手段进行种属鉴定;并对菌株进行产酶能力初步分析。结果显示,分离筛选的66株霉菌经鉴定属于3门6纲9目15科18属41种;曲霉属(Aspergillus)、青霉属(Penicillium)是优势菌属,分别有13个种和8个种;产α-淀粉酶、中性蛋白酶、果胶酶、纤维素酶的菌株数量分别为21、19、18和16株,其中以Aspergillus tabacinus产α-淀粉酶活力(13.34±0.89)U/g、Penicillium limosum产中性蛋白酶活力(5391.76±63.15)U/g、Scopulariopsis sclerotiorum产果胶酶活力(10.19±0.30)U/g和纤维素酶活力(3194.33±152.91)U/g最高。该研究从五粮液核心酿造区域获得了可培养霉菌纯培养菌株,拓展了对传统固态白酒发酵霉菌资源的认知,而霉菌菌群的产酶功能仍待进一步明晰。

The quality of solid-state fermented Baijiu is closely related to the settling of airborne and directional enrichment of microbes in Baijiu fermentation.In order to clarify the diversity and contribution of fungi in the air of Baijiu-making environment,the airborne molds in core areas of Wuliangye,including outside of Baijiu-making workshop,cooling field,pits area were systematically screened and their enzyme producing ability were further analyzed.A total of 135 air samples were collected from different sites by the air particle sampler.Pure mold strains were isolated by traditional culture method.Species identification was carried out by means of morphological characteristics in combination with ITS sequencing.The preliminary analysis on the enzyme producing ability of the strains were further performed.A total of 66 isolated strains,belonging to 3 phyla,6 classes,9 orders,15 families,18 genera and 41 species,were characterized,with Aspergillus and Penicillium being the dominant genera,including 13 species and 8 species,respectively.The number of strains producingα-amylase,neutral protease,pectinase and cellulase were 21,19,18 and 16,respectively.The highest level ofα-amylase,neutral protease,pectinase,and cellulase was detected in Aspergillus tabacinus(13.34±0.89)U/g,Penicillium limosum(5391.76±63.15)U/g,and Scopulariopsis cleroorum(10.19±0.30)U/g,(3194.33±152.91)U/g,respectively.Distribution of mold community was closely related with local unique environmental conditions.The mold pure cultures were obtained from the core Baijiu-making area of Wuliangye,which expanded the understanding of fermentation molds resources of Chinese Baijiu,and further research could focus on the enzyme producing ability.