一中国白酒酒曲中的丝状真菌菌群 |
Filamentous mycoflora in a Chinese spirit Jiuqu |
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中文关键词:发酵,宛氏拟青霉,伞枝梨头霉,梳棉状嗜热丝孢菌,微小根毛霉,金孢霉属,红曲属 |
英文关键词:fermentation, Paecilomyces variotii, Absidia corymbifera, Thermomyces lanuginosus, Rhizomucor pusillus, Chrysosporium sp., Monascus spp. |
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中文摘要: |
采用6种不同的培养基,分别于25℃、32℃、42℃ 以及50℃培养分离从而对某一中国白酒酒曲中的丝状真菌菌群进行研究。从酒曲中共分离得到886株丝状真菌,分属于接合菌,子囊菌和无性型真菌的20属,45种。其中最为丰富的是无性型真菌(28种),其次是接合菌(10种)和子囊菌(7种)。对发酵起主要作用的为那些嗜热和耐热的种属,包括:宛氏拟青霉,伞枝梨头霉,梳棉状嗜热丝孢菌,微小根毛霉,金孢霉属一种和红曲属的几个种。文中还对一些在发酵中起重要作用的丝状真菌的特性进行了探讨。 |
英文摘要: |
Filamentous mycoflora in a Chinese spirit Jiuqu was investigated by using six different culture media and incubating at 25℃, 32℃, 42℃ and 50℃, respectively. A total of 886 fungal strains were isolated. Forty-five taxa of 20 genera were identified, including 10 Zygomycetes, 7 ascomycetes, and 28 anamorphic fungi. The main components of the functional fermenting fungi were the thermophilic and thermotolerant species, such as Paecilomyces variotii, Absidia corymbifera, Thermomyces lanuginosus, Rhizomucor pusillus, Chrysosporium sp. and Monascus spp. The characters of some important species and their potential roles in the process of fermentation and/or their relevant properties were discussed. |
张向民,王有智,郭芳,何文华,周宇光. 一中国白酒酒曲中的丝状真菌菌群[J]. 菌物学报, 2013, 32(Z1): 224-235 |
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