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Analysis of the mould microbiome and exogenous enzyme production in Moutai‐flavor Daqu
Author(s) -
Wang XiaoDan,
Ban ShiDong,
Qiu ShuYi
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.467
Subject(s) - flavor , brewing , rhizopus , food science , biology , aspergillus oryzae , aspergillus , enzyme , biochemistry , fermentation , microbiology and biotechnology
The objective of this study was to isolate and screen the mould microbiome of five Moutai‐flavor Daqu samples and to characterize and quantify the associated exogenous enzymes. In all, 11 and 18 mould genera were identified in the samples by, respectively, a culture‐dependent method and a culture‐independent high throughput sequencing method. Species of Aspergillus and Rhizopus were the dominant mould genera in the Moutai‐flavor Daqu samples. Analysis of enzyme production showed that Aspergillus versicolor in Daqu ZX01 exhibited the highest neutral proteinase activity (2671.0 ± 73.9 U/g) and Rhizomucor pusillus in Daqu DYT01 exhibited the highest saccharifying amylase production ability (1724.6 ± 11.0 U/g). Copyright © 2017 The Institute of Brewing & Distilling