和晶晶,伍时华,伍保龙,王琨,应玲云,夏杰,黄翠姬,易弋

• 1:广西科技大学生物与化学工程学院

摘要(Abstract)：

为了筛选一株适用于糯米酒纯菌种酿造的高糖化力根霉,以不同酒曲为筛选源分离出19株根霉,经高糖化力测试从中筛选出一株28℃糖化3天产还原糖[(64.4±0.6)g/100g米、产葡萄糖(48.1±1.4)g/100g米]最高的根霉8-3M。通过对形态学和26SrDNA D1/D2区、ITS区序列进行分析鉴定,8-3M为米根霉(Rhizopus oryzae)。酶活力测试和酒精发酵测试表明:R.oryzae 8-3M在YPS液体培养基中28℃培养4天的粗酶液淀粉酶活力最高为(69.6±1.7)U/mL,在糯米饭中28℃培养96h的糖化酶活力最高为(36.8±2.0)U/mL、酒精度为(1.0±0.1)%(V/V)。因而R.oryzae 8-3M既能分泌淀粉酶,将绝大部分淀粉转化为可发酵性糖,又能将可发酵性糖转化为少量酒精,具有适用于糯米酒纯菌种酿造的潜力。

关键词(KeyWords)： 米根霉;糖化酶;26SrDNA D1/D2区;ITS区

Abstract:

Keywords:

基金项目(Foundation): 广西科技厅项目(桂科攻0782003-2);; 柳州市科技局项目(2007021102)

作者(Author): 和晶晶,伍时华,伍保龙,王琨,应玲云,夏杰,黄翠姬,易弋

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