利用根霉提高国产麦芽质量的研究  

Research on Improvement of Domestic Malt Quality by Means of Rhizopus

作　　者：朱俊勤[1] 李崎[1] 孙军勇[1] 顾国贤[1] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214036

出　　处：《酿酒科技》2005年第6期77-80,共4页Liquor-Making Science & Technology

摘　　要：用AS3.904,AS3.948,AS3.866,AS3.28934株根霉作为实验菌株,研究利用根霉改善国产麦芽质量的可行性。结果表明,AS3.866具有较好的效果。以AS3.866为种根霉,考察了接种量、接种时间、孢子活化对制麦效果的影响。制得的根霉麦芽中β-葡聚糖含量降低了33%,β-葡聚糖酶和木聚糖酶酶活分别提高了1150%和690%,其他许多参数也有明显的改善。The feasibility of the application of rhizopus to improve domestic malt quality was studied. Four rhizopus strains including AS 3.904,AS 3.948,AS 3.866,AS 3.2893 were used as test strains. The results indicated that AS3.866 was the best strain. Besides, the effects of inoculum size, inoculum time and spores activation on malt quality were also studied. β-glucan content in produced rhizopus malt decreased by 33 %. However, β-glucanase and xylanase activities increased by 1150 % and 690 % respectively. Besides, other many parameters improved significantly. The techniques of malt preparation by rhizopus were studied preliminarily in this paper. (Tran. by YUE Yang)

关 键 词：大麦 麦芽 质量 根霉 孢子 

分 类 号：S512.31[农业科学—作物学] TS262.5[轻工技术与工程—发酵工程]