“微生物酶”促进麦芽溶解及最佳菌株选择的研究  

Research on selection of Rhizopus and its influence on promoting of malt modification

作　　者：胡丽媛[1] 李永仙[1] 李崎[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214122

出　　处：《食品工业科技》2008年第11期69-72,312,共5页Science and Technology of Food Industry

基　　金：国家"十一五"重大科技支撑专项(2007BAK36B01)

摘　　要：以CICC 3102(米根霉)、CICC 40315(葡枝根霉)和华根霉作为实验菌株,研究微生物制麦中菌株选择及根霉对国产麦芽质量的改善效果。结果表明,CICC 40315(葡枝根霉)对麦芽质量的改善效果最好,其特点为菌丝体健壮,生长最适pH偏碱性,产酶时间早且延续时间长,制麦过程产酶曲线与大麦一致。"微生物麦芽"中β-葡聚糖含量下降也证实了"微生物酶"的降解作用,孢子萌发处理使孢子更好地附着在大麦表面,β-葡聚糖含量下降74.8%,β-葡聚糖酶和木聚糖酶活力分别增加193%和15.2%。Rhizopus strain was selected and its influence on improving domestic malt quality was investigated. Three Rhizopus strains, such as CICC 3102（ Rhizopus oryzae） ,CICC 40315 （Rhizopus stolonifer）and Rhizopus chinensis were used. It was indicated that CICC 40315 （ Rhizopus stolonifer）was the best suitable strain with vigorous mycelium. The optimal pH was alkalescence, the enzyme was produced earlier and longer; which was consistent with barley during germination. It was confirmed that the β-glucan was degraded by the enzyme which was excreted by microorganism in the malt. β-glucan content was decreased by 24.8%. The activity of β- glucanase and xylanase was increased by 193% and 15.2% ,respectively.

关 键 词：根霉 大麦 麦芽 质量 

分 类 号：TS261.12[轻工技术与工程—发酵工程]