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当前位置: 首页 > 文章 > 1株产香真菌的筛选及其协同米根霉对米酒发酵的影响 食品科学 2017 (14) 42-48
Position: Home > Articles > Screening of an Aroma-Producing Fungal Strain and Its Synergistic Effect with Rhizopus oryzae on Rice Wine Fermentation FOOD SCIENCE 2017 (14) 42-48

1株产香真菌的筛选及其协同米根霉对米酒发酵的影响

作  者：
赵婷婷;卢倩文;宋菲菲;徐顾榕;蔡婷;向文良;朱建清
单  位：
四川农业大学水稻研究所;西华大学食品与生物工程学院四川省食品生物技术重点实验室古法发酵(酿造)生物技术研究所
关键词：
米酒;印度毛霉;挥发性香气物质;顶空固相微萃取;气相色谱-质谱联用法
摘  要：
从传统米酒曲中筛选到1株具有潜在应用价值的产香真菌ZT018,经形态学和18S r RNA鉴定为印度毛霉(Mucor indicus)。协同米根霉发酵米酒(记为MIX)时,ZT018能够迅速成为MIX中的优势菌,其形态也随发酵进行逐渐由菌丝态转向更利于各种香气成分生成的酵母态。顶空固相微萃取和气相色谱-质谱联用法对MIX的检测揭示:在整个发酵过程中,米酒主体香气中的乙酸苯乙酯、棕榈酸乙酯、异戊醇和2-苯乙醇在MIX中的含量均比纯种米根霉发酵米酒(记为SIM)有显著提高;另外,MIX中还发现了异丁醇、丙酸和柠檬烯等能够改善酒体香气融合和协调的其他香气成分。感官分析表明:印度毛霉ZT018协同米根霉发酵5~7 d的米酒品质最佳。此时,MIX中乙酸苯乙酯、棕榈酸乙酯、异戊醇和2-苯乙醇的含量分别为5.270~5.750、2.270~4.877、4.375~8.419、39.983~63.046 mg/L,较SIM分别提高了30.03%~38.06%、46.83%~15.68%、28.45%~23.81%和55.60%~22.91%。综合比较理化指标和感官分析结果,印度毛霉ZT018协同米根霉发酵的米酒品质更优,对提高米酒的香气质量有重要意义。
译  名：
Screening of an Aroma-Producing Fungal Strain and Its Synergistic Effect with Rhizopus oryzae on Rice Wine Fermentation
作  者：
ZHAO Tingting;LU Qianwen;SONG Feifei;XU Gurong;CAI Ting;XIANG Wenliang;ZHU Jianqing;Provincial Key Laboratory of Food Biotechnology of Sichuan,Institute of Ancient Brewing Technology,College of Food and Bioengineering,Xihua University;Rice Research Institute,Sichuan Agricultural University;
关键词：
rice wine;;Mucor indicus;;volatile aroma compounds;;headspace solid-phase micro-extraction;;gas chromatography-mass spectrometry
摘  要：
A fungal strain, ZT018, isolated from a traditional rice wine starter culture for its potential to produce aroma compounds was identified as Mucor indicus based on its 18 S r RNA sequence and morphology. When cooperated with Rhizopus oryzae to ferment rice wine, the fungal isolate soon became the dominant genus, and its cellular morphology was also gradually transformed from a filamentous form to a yeast-like one which benefited the production of aroma compounds. In the rice wine fermented by a mixture of ZT018 and R. oryzae(MIX), the volatile aroma components were analyzed by headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry(HS-SPME-GCMS). The results showed that among the primary volatile aroma compounds of MIX, the amounts of 2-phenethyl acetate, ethyl hexadecanoate, isoamyl alcohol and 2-phenethyl alcohol were significantly improved when compared with the one fermented by R. oryzae alone(SIM). Moreover, other volatile aroma compounds that could coordinate well with each other to improve the aroma, such as isobutanol, propionic acid and limomene, were also found in the MIX. The MIX fermented for 5–7 days exhibited the best sensory quality, and it had 2-phenethyl acetate, ethyl hexadecanoate, isoamyl alcohol and 2-phenethyl alcohol contents of 5.270–5.750, 2.270–4.877, 4.375–8.419 and 39.983–63.046 mg/L, respectively, which were increased by 30.03%–38.06%, 46.83%–15.68%, 28.45%–23.81% and 55.60%–22.91%, respectively, as compared with those in the SIM. Thus, the MIX had better quality than SIM, which will be of great significance to improve rice wine aroma.

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