酿造糯米酒优良根霉与酵母菌株的筛选  

Screening of Rhizopus and yeast strains for production of rice wine

作　　者：郑江[1] 伍时华[1] 赵东玲[1] 易弋[1] 黄翠姬[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《中国酿造》2012年第6期87-90,共4页China Brewing

基　　金：柳州市科技开发项目(2007021102)

摘　　要：为开展纯菌种液态曲糯米酒酿造工艺研究,对九种传统糯米酒曲进行优良菌种筛选试验。经液化力、糖化力测试选取3种酒曲,从中分离纯化出9株根霉,对其进行糖化试验,筛选出一株30℃糖化70h产总糖(354.0g/L)、葡萄糖(153g/L)最高的根霉E-2。经产酒精能力测试选取4种酒曲,从中分离纯化出10株酵母,对其进行发酵力试验,筛选出一株30℃发酵80h产酒精量最大,发酵效率(92.9%)最高的酵母Y-1Y。In this paper, nine samples office wine starters were studied for preparing liquid starter. Nine Rhizopus spp. strains isolated from three se-lected starters were examined for their high ability to liquefy and saceharify starch. Rhizopus E-2 was selected as the fimctional Rhizopus strain with the highest total sugar （354.0g/L） and glucose production （153g/L） after cultured for 70h at 30℃. Ten yeast strains isolated from four selected starters were examined for their high ability to produce alcohol levels. Yeast Y-IY was selected due to its highest ethanol accumulation strain with 92.9% of fermentation efficiency after 80h at 30℃.

关 键 词：糯米酒 酒曲 根霉菌 酵母菌 

分 类 号：Q815[生物学—生物工程]