【作者】 于博； 董开发； 张凤英；

【Author】 Yu Bo Dong Kaifa Zhang Fengying (Department of Food Science and Engineering,Jiangxi Agriculture University,Nanchang 330045)

【机构】 江西农业大学食品科学系；

【摘要】 为对广东肇庆传统小曲的优势霉菌进行鉴定,以该小曲的稀释液涂布于麦芽汁平板上,分离、纯化得到菌株 F6,然后观察 F6的培养特征和菌体形态特征,做普氏(Pfeffer) 培养液等鉴定试验,并与目前应用广泛的菌株 Q303的生长特征进行对比。结果表明：F6 具有假根、匍匐茎、孢囊孢子、菌丝无隔膜等根霉的典型形态特征,且在普氏培养液中28℃和37℃下能生长,在45℃下不能生长。与 Q303相比,F6的孢子囊梗和菌丝更短,在麦芽汁培养基表面上生长会起皱褶,气生菌丝稀疏,有极少的孢子囊。广东肇庆传统小曲的优势霉菌 F6为米根霉种(Rhizopusoryzae)。F6糖化酶活力强,所酿之酒具有独特风味。更多还原

【Abstract】 In order to identify the predominant mould from Guangdong Zhaoqing traditional sake koji,the strain F6 was isolated and purified by spreading the diluent on the wort agar plate. Colony modality and individual configuration traits and Pfeffer’s solution culture were observed. The growth characteristics of F6 was compared with Rhizopus oryzae Q303 used prevailingly at present.Results showed that the strain F6 grew the rhizoid,stolon,sporangiospore and there was no phragmosome in its hypae,which were the representative configuration characteristics.And it could grow in Pfeffer’s solution at 28℃ and 37℃ but not at 45℃.The strain F6 had less length sporangiophores and hypae than Q303.On the wort agar plate,the strain F6 could form rugate colony while Q303 couldn’t,its aerial hyphae were much less than Q303,especially there were few sporangium in the colony.The predominant mould F6 in Guangdong Zhaoqing traditional sake koji was Rhizopus oryzae.It exhibited high activity of saccharification and produced some particular flavor.更多还原