从自然发酵小麦酱中筛选曲霉及制曲工艺研究  

Screening of Aspergillus from natural fermented wheat paste and the koji making technology

作　　者：陈清婵[1] 简清梅[1] 王劲松[1] 孙爱红[1] 李蓉[1] 

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《中国酿造》2015年第4期86-89,共4页China Brewing

基　　金：荆门市级研究与开发引导计划项目(2013YD43)

摘　　要：从自然发酵的小麦酱中分离得到4株黄曲霉(Aspergillus flavus)和2株黑曲霉(Aspergillus niger),对其进行生理效价分析,结果表明,黄曲霉4号产糖化型淀粉酶和蛋白酶能力最强,且具有较强的产α-淀粉酶和酯化酶的能力,适合作为小麦酱制曲的发酵菌株。对其制曲工艺进行优化,结果表明,在接种量为4%,制曲温度为32℃,制曲时间为70 h的条件下,小麦曲的蛋白酶酶活力为549 U/g,较自然发酵制曲的481 U/g有较大提高。Four Aspergillus flavus strains and two Aspergillus niger strains were isolated from natural fermented wheat paste, and the physiological value of the strains were analyzed. Results showed that A. flavus 4 had the strongest ability to produce saccharifying amylase and protease, and strong ability to produce a-amylase and ester enzyme, which was suitable for fermenting wheat paste. The optimum fermentation conditions were strain inoculum 4%, starter-making temperature 32 ℃ and time 70 h. Under this condition, the wheat starter protease activity was 549 U/g, which was much higher than that in the natural fermented koji （481 U/g）.

关 键 词：小麦酱 曲霉菌种 制曲 

分 类 号：TS264.2[轻工技术与工程—发酵工程]