Composition and Functional Enzymes of the Pure-culture Mold Community from Fermented Grains of Songhe Nongxiang Liquor
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Abstract:
In order to explore the community composition of pure-culture mold in the fermented grains of Songhe Nongxiang liquor, and to examine the activities of the functional enzymes related to the pure-culture fermentation process, the pure culture method was used to isolate the molds in fermented grains obtained after different fermentation times and from different positions. The 18S rRNA gene was cloned and sequenced according to the morphological characteristics (after the removal of those repeated ones) to determine preliminarily the classification status. Five kinds of functional enzymes related to fermented grains were screened by the point connection method. The results showed that the fermented grains of Songhe Nongxiang liquor were rich in molds, with totally 63 isolated strains, and 15 strains obtained after the removal of morphological repetition (which belonged to Cladosporium herbarum, Aspergillus niger, Talaromyces wortmannii, Talaromyces pinophilus, Aspergillus versicolor, Aspergillus oryzae, Trametes hirsuta, Penicillium citrinum, Penicillium freii, Byssochlamys nivea and two potentially new taxa). The detection rate of pure-culture molds in the fermented grains of Songhe Nongxiang liquor was higher from Day 3 to15 after fermentation, and then decreased gradually with the screening rates of amylase, cellulase, pectinase, protease and esterase were 100%, 93.3%, 33.3%, 73.3% and 46.7%, respectively, which lays a increase of fermentation time. The pure-culture mold strains in the fermented grains were rich in active functional enzymes, and the activity foundation for further development and utilization of the strains.
