纯种米曲霉酒曲的制备工艺优化研究  

Optimization of Aspergillus oryzae koji preparation technology

作　　者：赵中开[1] 杨建刚[1] 马莹莹[1] 林秋[1] 林艳[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：《中国酿造》2014年第7期83-87,共5页China Brewing

基　　金：四川理工学院基金(2011RC001;2012RC014);酿酒生物技术与应用四川省重点实验室基金(NJ2012-13)

摘　　要：在单因素试验的基础上,选取影响纯种米曲霉酒曲糖化酶活力的3个主要因素(培养温度、培养时间、接种量),应用响应面试验对制曲的最佳工艺条件进行了研究,结果显示3个因素对米曲糖化酶活力的影响是显著的。利用Design-Expert软件对试验数据进行处理,得到制曲的最佳工艺条件为:培养温度38.70℃,接种量0.85‰,培养时间50.47 h。在此条件下米曲糖化酶活力的预测值为1 111.52 U。在最佳培养条件下对预测值进行验证,所测得的实际值与预测值基本一致。On the basis of single factor experiment,three main factors of culture temperature,time and inoculum which affect the glucoamylase activity of Aspergillus oryzae were selected,and the optimal processing condition was studied by response surface methodology.Result showed that the effect of three factors on glucoamylase activity ofA.oryzae was significant.The Design-Expert software was applied to process the experimental data,and the optimal process conditions were as follows：culture temperature 38.70 ℃,inoculum 0.85‰,culture time 50.47 h.Under these conditions,the perdictive value of glucoamylase activity was 1 111.52 U.The verification test was conducted under the optimal condition,it showed that the actual value was very close to the predictive value.

关 键 词：响应面 米曲霉 纯种酒曲 工艺优化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]