米曲霉制曲条件的研究  

Optimization of Starter-making Conditions of Aspergillus Oryza

作　　者：谢善慈[1] 杨瑞[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《酿酒科技》2009年第3期43-45,共3页Liquor-Making Science & Technology

摘　　要：对米曲霉的制曲条件进行优化,研究了装量、翻曲、接种量、培养温度、时间对酶活的影响。结果表明,米曲霉制曲的最佳条件为:装量为30g(干料)、接种量为4%、温度35℃、培养78h,其间间隔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 starter-making conditions of aspergillus oryza were optimized and the effects of materials filling quantity, starter turnover, inoculation quantity, culture temperature, and culture time on enzyme activity were studied. The results indicated that the optimum starter-making conditions were as follows： filling quantity as 30 g （dry materials）, 4 % inoculation quantity, culture temperature at 35 ℃, 78 h culture time, and starter turnover at intervals of 24 h. Under the above conditions, the saccharifying power and the liquefying power of aspergillus enzyme could reach up to 5205.23 u/g and 250 u/g respectively.

关 键 词：米曲霉 糖化力 液化力 制曲 

分 类 号：TQ925.7[轻工技术与工程—发酵工程] TS261.1