期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 179, 期 -, 页码 80-84出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2014.03.011
关键词
Chinese liquor; Filamentous fungal community; Solid state fermentation; DGGE; Amylase
资金
- National High Technology Research and Development Program of China [2012AA021301, 2013AA102108]
- National Natural Science Foundation of China [31000806, 31371822, 31271921]
- Cooperation Project of Jiangsu Province among Industries, Universities and Institutes [BY2010116]
- Program of Introducing Talents of Discipline to Universities (111 Project) [111-2-06]
Maotai-flavor liquor is produced by simultaneous saccharification and fermentation (SSF) process under solid state conditions, including Daqu (starter) making, stacking fermentation and alcohol fermentation stages. Filamentous fungi produce many enzymes to degrade the starch material into fermentable sugar during liquor fermentation. This study investigated the filamentous fungal community associated with liquor making process. Eight and seven different fungal species were identified by using culture-dependent and -independent method (PCR-denaturing gradient gel electrophoresis, DGGE) analyses, respectively. The traditional enumeration method showed that Daqu provided 7 fungal species for stacking fermentation. The total population of filamentous fungi increased from 3.4 x 10(3) cfu/g to 1.28 x 10(4) cfu/g in the first 3 days of stacking fermentation, and then decreased till the end. In alcohol fermentation in pits, the population continuously decreased and few fungal species survived (lower than 1 x 10(3) cfu/g) after 10 days. Therefore, stacking fermentation is an essential stage for the growth of filamentous fungi. Paecilomyces variotii, Aspergillus myzae and Aspergillus tetreus were detected by both methods, and P. variotii and A. oryzae were the predominant species. Meanwhile, P. variotii possessed the highest glucoamylase (3252 +/- 526 U/g) and A. oryzae exhibited the highest a-amylase (1491 +/- 324 U/g) activity among the cultivable fungal species. Furthermore, the variation of starch and reducing sugar content was consistent with the growth of P. variotii and A. oryzae in Zaopei (fermented grains) during stacking fermentation, which implied that the two filamentous fungi played an important role in producing amylase for hydrolyzing the starch. (C) 2014 Elsevier B.V. All rights reserved.
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