山西老陈醋酿造过程中真菌的分离、鉴定及高粱单宁对其生长的影响
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摘要
利用平板涂布法从山西老陈醋酿造过程中分离了39株酵母菌和10株霉菌,利用形态观察、生理生化特性和ITS序列测定对分到的菌株进行了鉴定;并研究了不同含量高粱单宁对这些菌株生长的影响。结果表明,39株酵母菌分别为酿酒酵母(Saccharomyces cerevisiae)、杰丁毕赤酵母(Pichia jadinii)、库德毕赤酵母(Pichia kudriavzevii)、扣囊复膜酵母(Saccharomycopsis fibuligera)、乳源酵母(Pichia fermentans)、海洋嗜杀酵母(Wickerhamomyces anomalus)、Saccharomyces fibuligera和库德里阿兹威毕赤酵母(Pichia kudriavzevii)。10株霉菌分别为伞状毛霉(Lichtheimia corymbifera)、卷枝毛霉(Mucor circinelloides)、日本曲霉(Aspergillus japonicas)和Aspergillus hancockii。不同含量的高粱单宁对不同酵母菌和霉菌的生长影响不同:当高粱单宁含量在0%～1.0%内,所有酵母菌和霉菌的生长均被不同程度地促进;当单宁含量为1.5%时,大部分酵母菌和全部霉菌生长被促进;当单宁含量为2.0%时,大部分酵母菌和全部霉菌的生长被抑制;当单宁含量继续升高,酵母菌和霉菌被抑制的程度继续增大;当单宁含量为5.0%时,所有的酵母菌和霉菌都不能生长。
Thirty-nine strains of yeasts and ten strains of molds were isolated from the Shanxi mature vinegar by plate coating method. These strains were identified by physiological, biochemistry characteristics and ITS sequence analysis. The effects of sorghum tannin of different concentrations on the growth of yeasts and molds were studied. The results showed that thirty-nine strains of yeasts were classified as Saccharomyces cerevisiae, Pichia jadinii, Pichia kudriavzevii, Saccharomycopsis fibuligera,Pichia fermentans, Wickerhamomyces anomalus, Saccharomyces fibuligera and Pichia kudriavzevii. Ten strains of molds were grouped as Lichtheimia corymbifera, Mucor circinelloides, Aspergillus japonicas and Aspergillus hancockii. Sorghum tannin of different concentrations had different influences on the growth of the yeasts and molds. The growth of all the yeasts and molds were promoted in varying degrees when the concentration of tannin increased from 0 to 1.0%. The growth of most yeasts and all the molds were promoted when the concentration of tannin was 1.5%. And the growth of most yeasts and all the molds were inhibited with the concentration of tannin of 2.0%. Moreover, with the concentration of tannin rised continually, all the yeasts and molds were inhibited and could not grow thoroughly when the concentration of tannin was 5.0%.
Thirty-nine strains of yeasts and ten strains of molds were isolated from the Shanxi mature vinegar by plate coating method. These strains were identified by physiological, biochemistry characteristics and ITS sequence analysis. The effects of sorghum tannin of different concentrations on the growth of yeasts and molds were studied. The results showed that thirty-nine strains of yeasts were classified as Saccharomyces cerevisiae, Pichia jadinii, Pichia kudriavzevii, Saccharomycopsis fibuligera,Pichia fermentans, Wickerhamomyces anomalus, Saccharomyces fibuligera and Pichia kudriavzevii. Ten strains of molds were grouped as Lichtheimia corymbifera, Mucor circinelloides, Aspergillus japonicas and Aspergillus hancockii. Sorghum tannin of different concentrations had different influences on the growth of the yeasts and molds. The growth of all the yeasts and molds were promoted in varying degrees when the concentration of tannin increased from 0 to 1.0%. The growth of most yeasts and all the molds were promoted when the concentration of tannin was 1.5%. And the growth of most yeasts and all the molds were inhibited with the concentration of tannin of 2.0%. Moreover, with the concentration of tannin rised continually, all the yeasts and molds were inhibited and could not grow thoroughly when the concentration of tannin was 5.0%.
引文
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[2]海英.山西老陈醋与镇江香醋的比较[J].农产品加工,2008,11(7):16.
[3]颜景宗,谭学良,胡红娟.话说山西老陈醋[J].食品工程,2006,34(3):3-4.
[4]陈可可,朱宏涛,王东,等.普洱熟茶后发酵加工过程中曲霉菌的分离和鉴定[J].云南植物研究,2006,28(2):123-126.
[5]杨文博,李旭.霉菌在中国传统酿造调味品方面的应用[J].中国调味品,2013,37(3):9-11.
[6]董凯锋,安娜,李东乐,等.水塔老陈醋大曲酵母的分离鉴定及产乙醇和乙酸乙酯特性[J].食品工业科技,2016,37(10):213-216.
[7]梁丽绒,吕利华,赵良启.山西老陈醋酿酒酵母菌共培养体系的研究[J].食品与发酵工业,2005,36(12):12-15.
[8]弓晓艳,吕利华,武振宇,等.山西老陈醋产酸功能菌研究[J].食品工业科技,2010,32(2):170-173.
[9]吕艳歌,马海乐,李云亮,等.山西老陈醋产酸菌的分离鉴定及系统学分析[J].中国食品学报,2013,13(12):163-171.
[10]杨宁,郭红珍,郝林.山西老陈醋大曲红曲霉分离鉴定及生物学特性研究[J].山西农业大学学报,2006,26(1):4-6.
[11]吕利华,梁丽绒,赵良启,等.高糖化酶活菌株的选育及其在山西老陈醋酿造中的应用[J].生产与科研经验,2007,33(9):83-85.
[12]赵红年,曹晋宜,平俊爱,等.不同高粱品种对老陈醋品质的影响研究[J].中国酿造,2016,35(6):46-49.
[13]田晓红,谭斌,洪卓,等.我国主产区高粱的理化性质分析[J].粮食与饲料工业,2009,32(4):10-13.
[14]李永寿.高粱是酿制白酒的最佳原料[J].酿酒,1990,17(6):1-4.
[15]李奇.不同品种高粱酿造汾酒研究[J].酿酒,2014,41(1):23-26.
[16]姚开,吕远平,石碧,等.黑荆树皮单宁不同级分的抑菌性能[J].精细化工,2000,17(7):398-401.
[17]王虹玲,武婷茹,姜诗文,等.香蕉皮单宁的提取及其提取物的抑菌抗氧化活性[J].食品发酵工业,2014,40(11):253-259.
[18]舒杨雄,陈亚,谭念,等.石榴皮单宁的提取及抑菌效果研究[J].粮食科技与经济,2016,41(5):63-69.
[19]陈晓天,李俊卿,宋元达.栗壳抑菌物质的提取及其抑菌作用的研究[J].食品与生物技术学报,2016,35(1):54-58.