双菌种制曲改善黄酒麦曲品质的研究  

Study on Improving the Quality of Rice Wine Wheat Qu by Making with Two Strains

作　　者：余培斌[1,2,3] 陈亮亮[1,3] 张波[1,3] 李国龙 谢广发 蔡国林[1,3] 陆健[1,2,3] 

机构地区：[1]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122 [4]中国绍兴黄酒集团有限公司国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《食品与发酵工业》2012年第9期1-6,共6页Food and Fermentation Industries

基　　金：教育部新世纪优秀人才支持计划(No.NCET-08-0790);江苏高校优势学科建设工程资助项目

摘　　要：以实验室分离得到的真菌为出发菌株,经平板初筛和制曲复筛,得到用于强化麦曲的功能微生物GC3、ZW12,经分子鉴定分别为米根霉和米曲霉。以糖化酶,α-淀粉酶,酸性蛋白酶为指标,通过不同比例混合接种试验,确定用于制作熟麦曲的菌种为米曲霉苏-16和米曲霉ZW12,混合比例为1∶2。采用响应面分析法对制曲条件进行优化,结果表明:最佳接种量为2.75 mL/50 g原料,原料含水量为81.01%,培养时间47.21h,较传统熟麦曲,3种酶活分别提高了3.5%,77.3%和59.7%。Fungi isolated in the laboratory were used as original strains. Through screening with different plates and rescreening with wheat Qu-making, strains GC3 and ZW12 were obtained as the functional microbes to improve the quality of wheat Qu. They were identified as Rhizopus oryzae and Aspergillus oryzae by molecular biological meth- ods. Mixed inoculation experiments were conducted using the activities of glucoamylase, or-amylase and acidic prote- ase as evaluating indexes, and Aspergillus oryzae strains Su-16 and ZW12 were selected to make cooked wheat Qu at a ratio of 1：2. Culture conditions were then optimized by response surface analysis. Results showed that when inocula- tion amount was 2.75mL every 50 grams of raw materials, water content of raw material was 81.01% , and incubation time was 47.21h, the activities of glucoamylase, α-amylase and acidic protease were 3.5% , 77.3% , and 59.7% higher than those of the traditional cooked wheat Qu, respectively.

关 键 词：黄酒 麦曲 双菌种 酶活 响应面法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]