生料酿酒用高糖化及酯化能力红曲霉菌株的选择  

作　　者：张东亮[1] 王启军[1] 林萍 姜晓冰[1] 李祯[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]东莞市英芝堂生物工程有限公司,广东东莞510515

出　　处：《食品工业科技》2007年第10期111-112,共2页Science and Technology of Food Industry

基　　金：东莞市发展科研专项基金资助(B12D8064130)

摘　　要：生料酿酒所用的酒曲是酶制剂、曲霉等的混合物,曲霉生成的酯类是生料酿酒中主要香气成分的来源,其糖化能力也对生料酿酒过程中酒精的产生有重要作用,本实验通过两个实验筛选出了具有较高糖化、酯化能力的曲霉。The raw starter used in brewing with uncooked material is an mixture of enzyme and monascus, the ester produced by monascus is the primary source of the wine＇ s flavor, and the saccharification of the monascus also has important function for the brewing. In this experiment, the monascus which has higher capability of saccharification and esterification were selected.

关 键 词：酒曲 酶 糖化 酯化 

分 类 号：TS261.11[轻工技术与工程—发酵工程]