浓香型大曲发酵过程中霉菌消长情况的研究  

Changes of fungi during strong flvour Daqu preparation

作　　者：王世宽[1,2] 潘明[1] 徐艳丽[1] 袁城金[1] 于海光[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国酿造》2010年第1期42-45,共4页China Brewing

基　　金：四川省应用基础项目(2008JY0091);教育厅重大培育(07ZZ018)

摘　　要：通过最佳培养基筛选培养纯化和Biolog鉴定出12株优势霉菌菌株,在培养各阶段中霉菌理化指标的变化呈一定规律性,在翻曲前一直处于增长的趋势,翻曲后开始下降。温度、湿度和水分含量是影响霉菌生长繁殖和酶活性的重要因素,但温度、湿度与霉菌菌落消长之间不显著。霉菌中的曲霉和根霉可以产生淀粉酶,其菌落的消长对淀粉含量有非常显著的相关性;经分析霉菌菌落的消长对糖化力有显著影响,糖化力和液化力的酶活性有显著的正相关性。With approaches of selective medium and Biolog, 12 superiority fungi strains were isolated from Daqu. The result showed that in different phase of inoculation, changes of amount and physiochemical index of fungi had a regular pattern, which was before turns Daqu upside down, total number of fungi increased continuously and strating decrease after turning. Temperature, humidity and moisture contents of Daqu affected growth of fungi and enzymes activity. Aspergillus and Rhizopus may produce amylase, and growth of Aspergillus and Rhizopus had significant effects on contents of starch. Changes of fungi significantly affected the saccharogenic power of Daqu, and saccharogenic power was positively correlated with liquefied strength enzyme activity.

关 键 词：霉菌 大曲 理化指标 消长 相关性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]