Rhizopus and Related Species from Peka in Taiwan

臺灣產白麹菌相根黴屬及其親緣種

陳建州(Chien-Cho Chen) ； 劉桂郁(Guey-Yuh Liou) ； 李福臨(Fwu-Ling Lee)

《Fungal Science》 22卷1&2期 (2007/06) Pp. 51-57

https://doi.org/10.7099/FS.200706.0051

摘要

白麴（臺灣民間俗稱白殼）為臺灣民間傳統釀造米酒及甜酒釀之菌元，本研究自臺灣本島之傳統市場及釀酒廠收集14個白麴樣品，共分離得到17株優勢絲狀體真菌，依據形態特徵鑑定至種名，分別為Amylomyces rouxii、Rhizopus microsporus var. chinensis、R. microsporus var. rhizopodiformis、R. oryzae 及Mucor indicus。其中R. microsporus var. chinensis、R. microsporus var. rhizopodiformis 與M. indicus為臺灣產白麴菌相中分離得到的新紀錄菌種。

關鍵字

毛黴 ； 白麴 ； 根黴 ； 臺灣 ； 澱粉黴

並列摘要

Peka (local name) is traditionally used as the commercial wine starter and as fermented food, tien-chiu-niang (local language), with alcoholic sweet taste and a fruit flavor in Taiwan. Fourteen samples from traditional markets and wine manufacturers were collected and isolated seventeen predominant filamentous fungi from peka. They were identified based on the morphological characteristics and these strains were as, namely, Amylomyces rouxii, Rhizopus microsporus var. chinensis, Rhizopus microsporus var. rhizopodiformis, Rhizopus oryzae and Mucor indicus. Among them, R. microsporus var. chinensis, R. microsporus var. rhizopodiformis and M. indicus are new to the fungal flora of peka in Taiwan.

並列關鍵字

Amylomyces ； Mucor ； peka ； Rhizopus ； Taiwan