该文对浙江传统玫瑰醋酿造过程中的主要霉菌进行了分离、纯化和应用试验.共获得不同形态的霉菌43株,其中15株属于曲霉属,8株属于青霉属,3株属于毛霉属,2株属于根霉属,2株属于红曲霉属,另外13株尚未能鉴别.这表明传统米醋酿造过程的发花阶段微生物区系结构复杂.经酶活力测定,所得43株霉菌具有不同程度的糖化酶和蛋白酶活力,菌株M1糖化酶活力最高,达6288U,M17蛋白酶活力最高,达1620.1U.采用Biolog全自动微生物鉴定仪对M1和M17进行分析,结合形态学实验结果,M1与米根霉相似性(sim值)为71.2％,M17与米曲霉相似性(sim值)为68.0％.以M1和M17菌种制米曲,混合接种500kg发酵缸进行发花对比试验,结果表明M1和M17混合接种发花可明显缩短玫瑰醋酿造过程发花时间.

Main moulds were isolated, identified from the fermented rice in the process of traditational Zhejiang rosy vinegar production, and their application test in the vinegar fermentation was conducted. In the total 43 isolates, 15 isolates were belonged to Aspergillus, 8 isolates to Penicillium, 3 isolates to Mucor, 2 isolates to Rhizopus, 2 isolates to Monascus, the other 13 isolates has not been identified. The results suggested that there was an implicated microbial flora in the Fahua phase of Meigui vinegar production. In the comparison of enzymes test, isolated M1 had a high glucoamylase activity(6288U), while M17 had a high protease activity (1620.1U). By the Biolog application, M1 and M17 were assigned to Rhizopus oryzae and Aspergillus oryzae respectively. Then Koji (moulded rice) of M1 and M17 were prepared and inoculated into 500kg rice to test their application of Fahua fermetnation. The obtained results suggested that the inoculation of M1 and M17 shorten the process of Fahua phase in traditional Zhejiang rosy vinegar production.