发酵玉米皮渣制备培养基生产高活力液体酒母的研究  

STUDY ON VINEGAR BREW USING CORN SKIN AND GRIT PRODUCED FROM CORN STARCH EXTRACTION AS MATERIAL

作　　者：庄桂[1] 韦梅生[2] 朱光州 宫名宇 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052 [2]河南工业大学科技处,河南郑州450052 [3]郑州市双收调味品有限公司,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2006年第4期28-31,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技厅科技攻关项目(424010013)

摘　　要：利用玉米提取淀粉和蛋白质后的玉米皮渣副产品做为糖化曲发酵原料,再利用糖化曲水解玉米皮渣制取糖化液,补充氮源后制备液体酒母培养基,进而利用该培养基代替麦芽汁培养基生产液体酒母.产品的酵母菌体细胞数达到9.1×107个/mL,菌体细胞出芽率达到26%,菌体细胞死亡率在1%以下,与用麦芽汁培养基生产的液体酒母相同.产品的酒精发酵能力也与用麦芽汁培养基生产的液体酒母相同.Using the byproduct, namely, the corn skin and grit produced from corn starch and protein extraction as the material of the saccharifying koji fermentation, and then hydrolysing the corn skin and grit with this kind of saccharifying koji, the saccharified solution was obtained. Finally the liquid yeast was cultured with the saccharified solution in place of wort. The product was like the liquid yeast cultured with wort in qualities, its number of cells was 9.1 × 10^7 个 ·mL^- 1, its cell germinative ratio was 26 %, and its dead cell ratio was below 1% . Product, s alcohol fermentation ability was as high as the liquid yeast cultured with wort also.

关 键 词：发酵 玉米皮渣 糖化曲 氮源 培养 酒母 

分 类 号：TS201.3[轻工技术与工程—食品科学]