Isolation and Identification of Mold from Daqu in Different Periods Based on the ITS4/5 rRNA Region Sequence
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Abstract:
Daqu, the saccharifying ferments in Chinese traditional liquor fermentation, is rich in microorganisms, including various types of fungi, yeast and bacteria, providing necessary microorganisms, enzymes and flavor substances for the fermentation of liquor. The mold is a necessary microorganism in alcoholic fermentation, and can secrete some enzymes such as glucoamylase and protease and some metabolites such as organic acids , playing an important role in the quality of Daqu. In order to explore the function of mold in Daqu, 193 strains of fungi were isolated from Daqu in different fermentation periods. Analyzsis and by ITS4/5 rRNA sequence. showed that those strains can be identified to 13 species and the main strains included Aspergillus ruber, Rhizopus oryzae, Rhizomucor pusillus, Rhizopus azygosporus, Aspergillus fumigatus, Thermomyces lanuginosus, Aspergillus salwaensis, Aspergillus chevalieri, Aspergillus oryzae and so on. The construction of the M-L tree was established and the composition and variation patterns of mold in different stages of Daqu production were also explored. These results provided a foundation for further research on the brewing microorganisms of Chinese traditional liquor.
