泰国优质甜酒曲中根霉发酵特性的研究  

Study on the rhizopus from Thailand sake koji in fermentation

作　　者：曾令琴[1] 葛毅强[1] 周传云[2] 廖兴华[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科技》2005年第3期14-16,30,共4页Food Science and Technology

摘　　要：以优良根霉菌株Q303为对照,研究分离纯化培养所得泰国优质甜酒曲中的根霉菌株R1、R2的液化力及其影响因素,同时,比较3者的发酵产品。结果表明:根霉菌株R1、R2和Q303在pH5.2～6.4、温度55～65℃、培养时间3d的条件下,液化力达到最大值;在所分析的条件下,根霉菌株R1、R2的液化力不及根霉菌株Q303的液化力;与根霉菌株Q303相比较,根霉菌株R1、R2的发酵产品色泽更好,在风味方面稍差。The liquefaction power between moulds R1?R2 and Rhizopus Q303 were compared, and relevant influence factors were analyzed at the same time. And their fermentation products were compared, too. The results showed: for the moulds R1?R2 and Rhizopus Q303, the best conditions of liquefaction power were pH5.2~6.4, 55~65℃, and 3 days cultivated time; in the conditions the latter one had a stronger liquefaction capability. Comparison with Rhizopus Q303, the color of the products of moulds R1?R2 were better, but their favor were worse.

关 键 词：泰国甜酒曲 根霉 发酵 液化力 

分 类 号：TS201.3[轻工技术与工程—食品科学]