Characterization of Eurotium cristatus Isolated from Maotai-Flavored Daqu, a Traditional Chinese Maotai-Flavored Liquor Fermentation Starter, for Its Abilities to Produce Enzymes and Aromas
In order to explore mold species and functions in Maotai-flavored Daqu,a fermentation starter culture of Chinese Maotai-flavored liquor,we used the dilution and plate spread method to isolate and screen molds in Maotai-flavored Daqu from 6 manufacturers in Zunyi region of Guizhou province.Then,we combined morphological observation and fungal rDNA-ITS sequence homology analysis to identify the isolated molds.Samples from 5 liquor producers were detected to each contain an Eurotium strain,which was classified and identified as Eurotium cristatus.Among five isolates,the strain named as FBKL3.0120 was measured to have the highest saccharifying amylase activity (up to (3 100.16±109.43) U/g).The acid protease,pectase,lipase and cellulase activities of the strain were (225.69±2.69),(435.88±68.49),(13.56±1.73),and (4.14±0.16) U/g,respectively.Solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor compounds produced in solid-state fermentation by strain FBKL3.0120.The fermentation process produced strong floral,fruity and vegetable aromas.The volatile aroma components mainly included higher alcohols,ketones and furans with L-linalool,1-octen-3-ol,3-octanone,and 2-amylfuran being dominant,accounting for 16.37％,41.23％,6.95％,and 6.75％,respectively.Eurotium cristatus FBKL3.0120 could produce many enzymes and aromas,and it was one of the important molds in the microbial composition of Maotai-flavor Daqu.
国家科技期刊平台
NSTL
万方数据
维普
