小曲中产香霉菌的优选及培养条件优化  

Study on optimization and culture conditions of mold in Chinese koji

作　　者：罗惠波[1,2] 王毅[1] 王大地[1] 乔晓艳 叶光斌[1,2] 

机构地区：[1]四川理工学院生物工程学院,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 [3]江安县经商局,四川宜宾644200

出　　处：《食品与机械》2014年第2期32-34,71,共4页Food and Machinery

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(编号:NJ2010-05;NJ2011-05;NJ2013-03)

摘　　要：以15株霉菌作为出发菌株,筛选出产香能力强的霉菌,优选产香霉菌的发酵培养基,再对优良菌株的培养条件进行优化。结果表明:Njsys-6,Njsys-45,Njsys-50 3株霉菌产香能力较强,米曲汁培养基发酵的代谢产物最丰富,酯化酶活力和总酯含量最高,分别为7.19U/mL和0.18%;试验得知Njsys-45为小曲最优添加菌,耐酒精浓度10%、最高耐温36℃、耐pH 3.6。经验证,Njsys-45能增加小曲酒的香味物质,酯化酶活力为7.18U/mL,总酯含量为0.18%。In the study, 15 strains of molds in the laboratory were used to screen strains with strong aroma-producing. Then chose the media for mold culture, and optimized the culture conditions for strain culture. The results showed that： the Njsys-6, Njsys-45 and Njsys-50 fermentation medium were best. Rice starter liquid fermen- tation metabolite was the most abundant, the esterified enzyme activ- ity and total ester content was the highest for 7. 19 U/mL and 0.18%. Njsys-45 can resistant the highest alcohol and temperature, were 10% and 36 ℃, respectively. Njsys-45 could resistant a pH of 3.6 which had strongest acid resistance in all strains. Njsys-45 strains could improving aroma substances in Koji after proven, and the esterified enzymesc was 7.18 U/mL, the total ester was 0.18%.

关 键 词：小曲 酯化酶 代谢产物 增香 

分 类 号：TS261.12[轻工技术与工程—发酵工程]