文献类型：期刊文献

中文题名：酱香型白酒酒醅中霉菌群落组成与功能酶活性

英文题名：Community Composition of Moulds from Fermented Grains of Maotai-flavor Liquor and Their Enzyme Activities

作者：孙剑秋[1,2,3];刘雯雯[3];臧威[1];沈国娟[1];平文祥[2]

机构：[1]绍兴文理学院生命科学学院;[2]教育部农业微生物技术工程研究中心;[3]齐齐哈尔大学生命科学与农林学院

年份：2013

期号：8

起止页码：239

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：CSTPCD、、北大核心2011、EI(收录号：20134416914885)、Scopus(收录号：2-s2.0-84886291182)、北大核心、CSCD、CSCD2013_2014

基金：真菌学国家重点实验室开放课题(SKLMKF201307);黑龙江省自然科学基金项目(C200806)

语种：中文

中文关键词：霉菌;群落组成;酶活性;酒醅;白酒

外文关键词：mould ; community composition ; enzymic activity ; fermented grains ; Chinese liquor

中文摘要：为了研究酱香型白酒酿造过程中酒醅内霉菌的数量变化、群落结构与功能酶活性，在被誉为”北国茅台”的酱香型白酒北大仓的窖池中采集酒醅样本，通过平板培养技术和经典真菌分类方法，比较不同发酵阶段的酒醅中霉菌数量、种类组成及其多样性指数和相似性系数，检测每种真菌产生功能酶的种类和性能。研究发现：酱香型白酒窖池的上、中、下层酒醅中霉菌数量的变化规律基本一致，即发酵开始后霉菌数量急剧下降，发酵至第7天霉菌数量短暂回升，发酵后期菌体数量再次呈现出减少态势，直至发酵结束。从酒醅内分离到的霉菌被鉴定为13属23种，其中链格孢、曲霉、枝孢、散囊菌、地霉、红曲、脉孢菌、拟青霉、青霉、葡萄穗霉和毛霉等在酒醅发酵某个阶段的相对频率在10％以上，而曲梗霉和帚霉两个类群在酒醅中属于出现频率较低的稀有种类。根据多样性指数和相似性系数，在白酒酿造过程中酒醅内霉菌的种类组成表现出动态变化的特点。霉菌的总体多样性处于较高水平。酒醅内霉菌的最高多样性指数（2．57）出现在封窖初期，这时（1～3d）霉菌组成比较相似。几乎始终以较高频率存在于酒醅内的曲霉和青霉两类霉菌产生功能酶的种类比较丰富，与其它类群的霉菌协同作用．对北大仓白酒酿造原料的利用与风味物质的形成产生重要影响。

外文摘要：The fermentation of grains means this process that depends on all kinds of the microbial community, af- ter grains joined with distiller＇s starter were saccharified in cellar. Of those microbial community, the moulds played an important role in decomposition of macromolecular material and some functional enzymes produced by them were directly related to the use of raw materials and the formation of flavor substances of the liquor. In order to the quantitative change, community composition and functional enzymes of moulds in fermented grains during the fermentation of maotai- flavor liquor, samples were collected from cellar of Beidacang liquor which was known as ＇Beiguo maotai＇. By plate cul- tivation and classic classification technique, the numbers, specific composition, diversity indices and similarity coefficients of moulds in fermented grains during fermentation were compared and analysed, and the activities of functional enzymes on moulds were researched at the same time. The results showed that the rule and tendency about change of fungi num- bers were basically consistent respectively in @per, middle and lower fermented grains. At its initial stage, the numbers of moulds fell sharply and then momently increased on 7th day. The moulds numbers again reduced in later period until the end. The fungi from fermented grains were indentified as 23 species in 13 genus. Of these the occurrence frequency of Alternaria, AspergiUus, Cladosprium, Eurotium, Geotrichum, Monascus, Neurospora, Paecilomyces, Penicillium, Stachybotrys and Mucor in some fermentation stage reached above 10%, but Geniculosporium and Scopulariopsis appeared with lower frequency. In accordance with diversity indices and similarity coefficients, the specific composition of moulds in fermented grains during fermentation showed explicit characteristic of dynamic changes, but the total diversity index of moulds from fermented grains was high. The biggest index （2.57） was in early sealed cellar, and the community compo- sition were similar in early fermentation period（1-3 d）. Throughout the fermentation, the moulds Aspergillus and Penicilli- um almost remained in fermented grains. The kinds of functional enzymes produced by Aspergillus and Penicillium were abundant, and the main moulds in association with others had an important impact on the use of raw materials and the formation of flavor substances.