5株甜酒药根霉菌的培养特性比较  

Culture Characteristic Comparison of Five Rhizopus from Koji

作　　者：刘桂香[1] 缑一慧 胡贤芝 

机构地区：[1]苏州农业职业技术学院,江苏苏州215008

出　　处：《农产品加工》2015年第5期49-50,52,共3页Farm Products Processing

基　　金：江苏省大学生实践创新训练计划项目(201312808013Y)

摘　　要：对来自于湖南、贵州、上海、浙江等地甜酒药的5株根霉菌进行培养特性的研究。结果表明,HNHH性能最优,其生长快,淀粉酶和糖化酶活力高,试饭时来酿快、糖度高、产酸适中、酒精产生能力强,制作出来的酒酿口感柔软甘甜爽口,酒香宜人;其次为ZJQZ,生长较快,酶活力较高,试饭糖度高,但产酸及产酒精能力稍低。The culture characteristic of five Rhizopus in Koji respectively collected from Hu＇nan, Guizhou, Shanghai, Zhejiang are studied. The results shows that HNHH is the best Rhizopus for its fast growth, high amylase and saccharifying enzyme activity, fast fermentation, high sugar, moderate acids, strong alcohol produce ability, and the rice wine taste soft, sweet and refresh with pleasant smell of wine; followed by ZJQZ, grow faster, also has a high enzyme activity, high sugar, but slightly lower capacity of acid and alcohol yield.

关 键 词：根霉菌 培养特性 酶活性 酒药 

分 类 号：TQ261.1[化学工程—有机化工]