甜面酱中黑曲霉的分离及制曲条件的优化  

Separation of Aspergillus niger from Sweet Flour Paste and Optimization of the Koji-making Conditions

作　　者：谢光杰 叶碧霞[2] 左勇[2] 张晶[2] 

机构地区：[1]四川化工职业技术学院,四川泸州646000 [2]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2017年第7期76-81,共6页China Condiment

基　　金：四川省教育厅重大培育项目(15CZ0022);2015大学生创新创业训练计划项目(y2015011)

摘　　要：对从甜面酱中分离的黑曲霉进行初步鉴定,采用Box-Behnken法优化制曲条件。在单因素试验的基础上,选取制曲温度、湿度及时间为响应因素,以成曲的糖化酶活力为响应值,设计三因素三水平的分析试验,建立回归模型,获得最佳制曲工艺条件为:温度31℃、湿度90%、时间57.5h,在此条件下糖化酶活力达到717.42U/g干曲。Aspergillus niger separated from sweet flour paste is primarily identified and then the koji-making conditions are optimized by Box-Behnken test. Based on single-factor experiments, koji-making temperature, humidity and time are chosen as the independent variables, and saccharifying enzyme activity is as the response variable. Subsequently, Box-Behnken design principle of response surface experiment is applied to establish a mathematical model with three factors-three levels design. As a result, the optimal koji-making conditions for sweet flour paste are determined as temperature of 31 ℃, humidity of 90% and time of 57. 5 h. Under the optimal conditions, the saccharifying enzyme activity reaches up to 717. 42 U/g.

关 键 词：甜面酱 黑曲霉 制曲条件 响应面试验 

分 类 号：TS264.24[轻工技术与工程—发酵工程]