湘西原香醋主要糖化菌分离及双菌种制曲研究  

Studies on the selection of main saccharifying Strainfrom Xiangxi natural savory vinegar and double-stain koji-making

作　　者：黄群[1] 麻成金[1] 余佶[1] 田晓东[1] 高耀富 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湘西自治州边城醋业科技有限责任公司,湖南吉首416003

出　　处：《中国调味品》2007年第10期37-40,共4页China Condiment

基　　金：湘西自治州科技富民强企兴州专项计划;2007年度湖南省教育厅科研项目

摘　　要：湘西原香醋采用传统酿造工艺,有大量微生物参与糖化。试验从其醋醅中分离黑曲霉、米曲霉等主要糖化菌,并通过不同条件下黑曲霉与米曲霉双菌种制曲的糖化酶活力变化分析,探讨接种比例、曲料含水量、培养温度、培养时间等因素对制曲效果的影响。结果表明:接种比例为1∶1,制曲温度33℃,曲料含水量90%,制曲时间48h时糖化酶活力高达1849U/g,比自然制曲提高约74%。双菌种制曲既能缩短制曲时间、提高原料利用率,而且保留了传统酿造工艺特色。Xiangxi natural savory vinegar is brewed by traditional technology, and there are lots of Saccharifying strains in the course of fermentation. In this paper, main Saccharifying strains Aspergillus niger and Aspergillus oryzae were selected from solid-substrate fermented vinegar, and the effect of mold ratio （Aspergillus oryzae to Aspergillus niger）, temperature, time and moisture content on Saccharifying enzymic activity of bran koji were researched on different conditions. The result of orthogonal experiment showed that the optimum conditions were.90% moisture content, 1 ： 1 of mold ratio, cultivation time for 48h at 33℃, on this condition Saccharifying enzymic activity of bran koji run out at 1849u/g and raise 74% in compare with koji making in condition of nature. Koji-making with double-stain can not only shorten the time of koji making and increase utilization rate of material, but also retain specialty of traditional brewing technology.

关 键 词：黑曲霉 米曲霉 双菌种 制曲 糖化酶活力 

分 类 号：TS264.2[轻工技术与工程—发酵工程]