多菌种混合制曲提高麦曲品质  

Study on improving the quality of rice wine wheat Qu by making with mixed bacteria and fungi

作　　者：余培斌[1,2] 张波[3] 陆健[1,2] 陈建新[1,2] 

机构地区：[1]江南大学粮食发酵工艺及技术国家工程实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122 [3]浙江经贸职业技术学院,浙江杭州310018

出　　处：《食品与发酵工业》2015年第4期97-103,共7页Food and Fermentation Industries

基　　金：973项目(2013 CB733602);安全食品精深加工科技创新平台建设(2012B091400030);浙江经贸职业技术学院创新项目(14CX01)

摘　　要：从酒厂环境中分离得到1株适合制曲的细菌,经分子鉴定为解淀粉芽孢杆菌。以糖化酶、α-淀粉酶、酸性蛋白酶为指标,采用均匀设计对制曲条件进行优化,优化后的强化麦曲较传统熟麦曲3种酶活性分别提高了39%、106%、100%,黄酒酿造结果表明:强化麦曲能够加快黄酒酿造速度,提高原料利用率。并且挥发性物质总含量也有所增加,更有助于保持黄酒风味。A bacterial strain was isolated from winery environment for koji-making. It was identified as Bacillus amyloliquefaciens by molecular biological methods. Culture conditions were then optimized by uniform design method using the activities of glucoamylase,α-amylase and acidic protease as evaluating indexes. The activities of glucoamylase,α-amylase and acidic protease were 3. 5%,77. 3%,59. 7% higher than those of the traditional cooked wheat Qu respectively. With improved cooked wheat Qu,the fermentation rate was speeded and the utilization of raw material was improved. The total content of volatile aromatic substances was also increased,which was good for keeping the flavor of rice wine.

关 键 词：黄酒 麦曲 酶活性 均匀设计 

分 类 号：TS262.4[轻工技术与工程—发酵工程]