酿酒用米曲霉酶活特性研究  

Enzymatic property of Aspergillus oryzae for liquor-making

作　　者：谢善慈[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《中国酿造》2009年第3期132-134,共3页China Brewing

摘　　要：研究了不同的原料、装量、翻曲、接种量、培养温度、培养时间下米曲霉的酶活(糖化酶、淀粉酶)特性。并根据单因素试验结果选择接种量、培养温度和培养时间进行正交试验,优化制曲条件。研究表明酿酒用米曲霉酶活最佳的培养条件为:以珍珠米为原料,装量为30g、接种量为4%、温度35℃、培养78h,每间隔24h进行翻曲。在此培养条件下,米曲酶的糖化力可达到5205.23U/g,液化力可达到250U/g。The effects of the different medium, medium dosage, tuming-koji, inoculum, temperature, and culture time on activities of Aspergillus oryzae including saccharifying power and liquefying power were investigated in this paper. In addition, the inoculum, temperature and culture time were chosen for orthogonal test to optimize the conditions of koji-making. The optimal conditions were determined as follows： dry medium content 30 g, inoculum 4%, temperature 35℃, culture time 78 h, turning-koji per 24 h. Under these conditions, the powers of saccharifying and liquefying reached 5455.23 U/g and 250 U/g, respectively.

关 键 词：米曲霉 糖化力 液化力 制曲 

分 类 号：TS201.3[轻工技术与工程—食品科学]