紹興酒之研究－第一報　紹興酒麴中糖化菌之分類學的鑑定

Studies on Shao-Shing Wine I. Taxonomical Studies of Saccharifying Mold from Chiu-Chu of Shao-Shing Wine

劉伯文(Peh-Wung Liu) ； 陳勝和(Sheng-Ho Chen) ； 邱德馨(Teh-Hsing Chiu) ； 陳其潮(Chi-Chao Chen)

《化學》 48年3期 (1959/09) Pp. 181-188

https://doi.org/10.6623/chem.1959007

摘要

著者等由臺北市場服賣(香港進口貨)之甜酒釀麴，即紹興酒麴分離黴菌多株中，有一株，姑名之為T菌;此菌之糖化力頗強，可用以釀造甜酒釀及紹興洒。其在麴汁洋菜培養基上，最初無色，後變成白色至棕色，最後呈紅棕色;菌絲粗短，在1.5公分以下。胞子囊柄基頂部同色同大;一至四莖叢生於假根附近，表面平滑，初無色，後變為微棕色，長200 - 800μ，幅6- 21.5μ。胞子囊球形，扁圓形，由白色變為黑褐色，表面無結晶片，直徑100 - 140μ。中軸扁圓形或卵圓形，表面平滑，初無色，後變為淡棕色，45-120μ x 36-110μ。囊托頗發達。胞子球形、卵圓形、多角形或不整形，灰黃色乃至微棕色，表面平滑，4.0 - 12.2μ， 厚膜胞子頗多，長橢圓形或圓形，灰黃色，壁膜甚厚。匍匐莖無色，表面平滑。假根稀少，呈微棕色。繁殖最適溫度為25 - 30°C，最適pH為4.0 - 5.0。胞子形成最適溫度為25 - 32°C，繁殖界限溫度為15 - 35°C，死滅溫度為50°C (10分鐘)。適於生長之碳源為葡萄糖、果糖、蔗糖及Galactose;氮源為消化蛋白質(Peptone)及天門冬(Asparagine)。能醱酵醣類為葡萄糖、果糖、蔗糖、Galactose、Man-nose、麥芽糖及澱粉。在20°C下，晒膠(15%)之液化需時6日。由其形態及生理的特性觀察，似無相當之已知菌種可以歸納，可認為一新菌種，因命名為Rhizopus tienchiulicnsis nov. sp.。

並列摘要

A strain of mold, named strain T, possessing strong saccharifying activity, was isolated from Chiu-Chu of Shao-Shing wine. When cultured on Koji-agar, it appeared as colorless at first, then turned to white or even to brown, and at last reddish brown. The morphological characteristics of this strain were found to be as follows: Hyphae: Large but short. Sporangiophore: Arise in cluster from the point near to the nod , basal and upper parts were similar in size and color , surface smooth , light brown , width 6-21.5μ, length 200-880μ. Sporangium: Spherical , turned from whit且to black , no crystalline needle in the surface. 100- 140μ in diameter. Columella: Oval , light brown, surface smooth, 45-120 x 36-110μ. Spore: Spherical or oval , grayish yellow to light brown , surface smooth , 4.0- 12.2μ. Chlamydospore: Formed abundantly, ellipsoidal or spherical, grayish yellow. Stolon: Colorless, surface smooth; contents granule. Rhizoid: Scarce, light brown. The physiological characteristics of this strain were found to be as follows: Optimum temperature for growth: 25°-30°C. Optimum temperature for sporangium formation: 25 °-32°C. Maximum and minimum temperature for growth: 40° and 10 °C respectively. Thermal death point: 50 °C (10 min.). Optimum pH for growth: pH 4.0- 5.0. The suitable Caroon sources: Glucose , fructose , sucrose and galactose. The suitable Nitrogen sources: Peptone and asparagine. Fermentable sugars: Glucose, fructose, sucrose, galactose, mannose , maltose and starch. Liquifaction of gelatin (15%): Needed 6 days at 20 °C. The morphological characteristics of strain T is similar to that of Rhizopus Hanchow except that the spores of Rh. Hanchow have stripes and those of strain T have none. Among the Known species hitherto, there is none of which conforms to strain T in morphological and physiological characteristics. It seems to be a new speicies. Therefore, we propose to give the name Rhizopus tienchiuliensis nov. sp. to strain T in relation to it' s isolation from Chiu-Chii of Tienchiuliang (sweet wine).