米酒,以其独特的风味而闻名,丰富的营养价值,和健康益处,具有广泛的市场发展潜力。根霉和曲霉是米酒酿造中使用的几种微生物之一,对于确定米酒的质量至关重要。通过玫瑰红和淀粉作为组合分离培养基分离菌株,其次是酿酒性质和感官评价筛选。使用传统的米酒曲可以筛选出表现最佳性能的菌株。菌株YM-8、YM-10和YM-16表现出较强的糖化和发酵性能以及良好的风味和口感,是从传统米酒Qu中获得的。基于ITS遗传序列分析,YM-8、YM-10和YM-16菌株被鉴定为小孢子根霉,阿耳根霉,和米曲霉.三个菌株的最适生长温度均为30℃,32°C,30°C,最佳初始pH分别为6.0、6.5和6.5。α-淀粉酶的活性,葡糖淀粉酶,YM-16的蛋白酶最高,分别为220.23±1.88、1,269.04±30.32和175.16±1.81U/g,分别。三种霉菌菌株在20-L生物反应器中发酵的米酒的氨基酸含量高于对照组,除了精氨酸,显著低于对照组。总氨基酸含量和各类型氨基酸的总含量排序为YM-16>YM-8>YM-10>对照组,氨基酸含量在菌株之间差异很大。对照组的含量较高,而YM-8和YM-16的挥发性香气成分含量低于对照组,具有米酒所需的基本风味物质,这有利于黄酒香气的形成。这个选择的菌株,YM-16,具有较强的糖化和发酵能力,是一个丰富的酶系统,并改善了米酒的味道,从而证明了其作为酿造生产菌株的适用性。
Rice wine, well known for its unique flavor, rich nutritional value, and health benefits, has potential for extensive market development. Rhizopus and Aspergillus are among several microorganisms used in rice wine brewing and are crucial for determining rice wine quality. The strains were isolated via Rose Bengal and starch as a combined separation medium, followed by oenological property and sensory evaluation screening. The strain exhibiting the best performance can be screened using the traditional rice wine Qu. The strains YM-8, YM-10, and YM-16, which exhibited strong saccharification and fermentation performance along with good flavor and taste, were obtained from traditional rice wine Qu. Based on ITS genetic sequence analysis, the YM-8, YM-10, and YM-16 strains were identified as Rhizopus microsporus, Rhizopus arrhizus, and Aspergillus oryzae. The optimum growth temperature of each of the three strains was 30°C, 32°C, and 30°C, and the optimum initial pH was 6.0, 6.5, and 6.5, respectively. The activities of α-amylase, glucoamylase, and protease of YM-16 were highest at 220.23±1.88, 1,269.04±30.32, and 175.16±1.81 U/g, respectively. The amino acid content of rice wine fermented in a 20-L bioreactor with the three mold strains was higher than that of the control group, except for arginine, which was significantly lower than that of the control group. The total amino acid content and the total content of each type of amino acid were ranked as YM-16 > YM-8 > YM-10 > control group, and the amino acid content varied greatly among the strains. The control group had a higher content, whereas YM-8 and YM-16 had lower contents of volatile aroma components than the control group and had the basic flavor substances needed for rice wine, which is conducive to the formation of rice wine aroma. This selected strain, YM-16, has strong saccharification and fermentation ability, is a rich enzyme system, and improves the flavor of rice wine, thereby demonstrating its suitability as a production strain for brewing.