酿酒根霉菌研究进展  

Progresses of Researches on Rhizopus for Liquor-making

作　　者：龙可[1] 赵中开[1] 马莹莹[1] 杨建刚[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《现代食品科技》2013年第2期443-447,共5页Modern Food Science and Technology

基　　金：四川理工学院基金项目(2011RC01)

摘　　要：根霉是一种极其重要的酿酒微生物,在糖化过程中的作用十分显著,根霉产酶特性的研究正如火如荼,纯种根霉制曲早已广泛应用于生产,现今根霉在我国酒类酿造业中的作用已无可替代。本文介绍了酿酒用根霉的一些主要生长及产酶特性,并对根霉在酿酒过程中产酒精及对酒类风味物质的影响的研究进展进行了综述。Rhizopus is a very important microbiology for liquor-making, which plays an extremely significant role in the process of saccharification. Many studies focus on the characteristics of the Rhizopus enzyme production. Purebred Rhizopus koji has been widely used in production. And nowadays the role of Rhizopus in liquor brewing has become irreplaceable. This paper introduces major growth and enzyme production characteristics of Rh/zopus for liquor-making, and discusses the effect of product ethyl alcohol and flavor substances of Rhizopus.

关 键 词：根霉 特性 产酒精 风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]