根霉3.866在川法麸曲中的应用研究  

Research on the Application of Rhizopus strain 3.866 in the Production of Bran Fuqu

作　　者：叶光斌[1,2] 罗惠波[1,2] 王毅[1] 边名鸿[1,2] 杨晓东 

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]江安县工业园区管理委员会,四川江安644200

出　　处：《酿酒科技》2014年第9期56-58,68,共4页Liquor-Making Science & Technology

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

摘　　要：对根霉3.866的川法麸曲工艺进行优化,以糖化酶活力和麸曲感官为主要指标,通过单因素试验以及正交试验分析,川法麸曲制作的最佳条件为:糠壳添加量6%、水分65%、培养温度32℃、培养时间84 h;复合酵母与4种麸曲比较,麸曲复合酵母的出酒率较高,淀粉利用率高。测定成品麸曲的指标:麸曲水分13.4%、酸度3.48、糖化酶活力57.91×102U/g。The production process of bran Fuqu by Rhizopus strain 3.866 was optimized as follows by single factor test and orthogonal test with saccharifying enzyme activity and bran Fuqu sensory quality used as the evaluation indexes：the addition level of bran husk was 6%, moisture content was 65%, culture temperature was at 32℃ and culture time was 84 h. Compared with other four kinds of Fuqu, the produced Fuqu had high liquor yield and high utilization rate of starch. The quality indexes of the produced bran Fuqu were as follows：moisture content was 13.4%, acidity was 3.48, and glucoamylase activity was 57.91í102 U/g.

关 键 词：微生物 糖化发酵剂 川法麸曲 工艺优化 标准 

分 类 号：TQ261.1[化学工程—有机化工]