CAJ | 학술논문

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／100 g 米、产葡萄糖（48．1±1．4）g／100 g米]最高的根霉8-3M。通过对形态学和26S rDNA 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96 h 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。
위료사선일주괄용우나미주순균충양조적고당화력근매，이불동주곡위사선원분리출19주근매，경고당화력측시종중사선출일주28℃당화3천산환원당[（64．4±0．6）g／100 g 미、산포도당（48．1±1．4）g／100 g미]최고적근매8-3M。통과대형태학화26S rDNA D1／D2구、ITS구서렬진행분석감정，8-3M위미근매（Rhizopus oryzae）。매활력측시화주정발효측시표명：R．oryzae 8-3M재YPS액체배양기중28℃배양4천적조매액정분매활력최고위（69．6±1．7）U／mL，재나미반중28℃배양96 h 적당화매활력최고위（36．8±2．0）U／mL、주정도위（1．0±0．1）％（V／V）。인이R．oryzae 8-3M기능분비정분매，장절대부분정분전화위가발효성당，우능장가발효성당전화위소량주정，구유괄용우나미주순균충양조적잠력。
In order to screen a high saccharifying strain of rhizopus that is suitable for pure culture of glutinous rice wine,19 Rhizopus spp.strains isolated from different solid starters are examined for their high ability to saccharify starch.Rhizopus 8-3M is selected as the functional Rhizopus strain with the highest reducing sugar [(64.4±0.6)g/100 g rice]and glucose production [(48.1±1.4)g/100 g rice]after cultured for 3 days at 28 ℃.Based on morphological test and phylogenetic analysis of 26S rDNA D1/D2 region and internal transcribed spacer (ITS)sequences,8-3M is identified as Rhizopus oryzae.Then the enzyme activity testing and alcoholic fermentation testing produced by R. oryzae 8-3M are studied.The highest amylase activity of crude enzyme solution from R.oryzae 8-3M in YPS broth for 4 days at 28 ℃ is (69.6±1.7)U/mL.R.oryzae 8-3M cultured in cooked glutinous rice for 96 h at 28 ℃ gives (36.8±2.0)U/mL of the highest glucosidase activity and (1.0±0.1)%(V/V)of ethanol content.Because of its ability of starch-degrading and small amount of ethanol fermentation, R.oryzae 8-3M may have a potential application in making defined fungal starter for glutinous rice wine.