根霉麸曲种曲培养工艺的研究  

Culture of Seed of Rhizopus Bran Starter

作　　者：严启梅[1] 沈晓波[1] 李燕荣[1] 蒲春[1] YAN Qimei SHEN Xiaobo LI Yanrong PU Chun(Yanghe Distillery Co. Ltd., Suqian, Jiangsu 223800, Chin)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2017年第10期61-64,共4页Liquor-Making Science & Technology

摘　　要：以糖化能力较强的根霉Q303为菌株,通过单因素和正交试验对根霉麸曲种曲培养工艺进行优化。结果表明,影响根霉麸曲质量的因素依次为:水分含量>装载量>培养时间。根霉麸曲种曲的最佳培养工艺条件为:培养温度32.5℃、培养时间60 h、装载量15 g/500 mL、水分含量53.3%(8 mL),为中试生产提供有力的数据支撑和理论指导。The culture of the seed of Rhizopus bran starter was optimized by single factor test and orthogonal experiments with Rhizo- pus oryzae Q303 of strong saccharifying power as the strain. The results suggested that, the factors influencing the quality of Rhizo- pus bran starter ranked in decreasing sequence as moisture content 〉 loading capacity 〉 culture time. The optimum culture conditions were summed up as follows： culture temperature was at 32.5 ℃, culture time was 60 h, loading amount was 15 g/500 mL, and mois- ture content was 53.3 %（8 mL）. This study had provided data support and theoretical guidance for pilot production.

关 键 词：根霉 麸曲 正交 

分 类 号：TS261.11[轻工技术与工程—发酵工程]