固态发酵酿醋中复合麸曲的应用研究  

Application of compound bran-kojis in vinegar production with solid-state fermentation

作　　者：张锦盛[1] 刘军[1] 朱文优[2] 黄思敏[1] 原海兵[1] 韩志双[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]发酵资源与应用四川高校重点实验室,四川宜宾644000

出　　处：《中国酿造》2013年第1期124-126,共3页China Brewing

基　　金：发酵资源与应用四川省高校重点实验室资助(2010KFZ002)

摘　　要：对不同单菌种麸曲复合使用和不同菌种复合制备麸曲以及该麸曲用于保宁醋固态发酵酿醋进行了研究。结果表明,复合麸曲酶活力、淀粉利用率、出醋率高低主要取决于菌种及其复合方式。与传统固态发酵酿醋相比,曲霉AS3.4309和曲霉AU052单菌种制曲后复合使用淀粉利用率提高38.72%、出醋率提高21.22%。In this paper, bran-kojis with single-strains and mixed strains were used to produce Baoning vinegar with solid-state fermentation. The results showed that strains and mixed mode had significant effect on the activity of enzyme, utilization of starch and vinegar yield. The utilization of starch and vinegar yield produced by mixed bran-kojis containing strain AS3.4309 and AU052 were increased by 38.72% and 21.22%, respectively, compared with those of traditional solid-state vinegar fermentation.

关 键 词：麸曲 复合 固态发酵 淀粉利用率 出醋率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]