衡水老白干酒大曲分离具有酯化力霉菌及其特性研究  

Isolation and performances of esterifying moulds from Hengshui Laobaigan Baijiu Daqu

作　　者：宫若楠 曹冉 王永芳[2] 张晓龙 朱文众[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北衡水老白干酿酒集团,河北衡水053000

出　　处：《中国酿造》2017年第11期68-72,共5页China Brewing

摘　　要：以衡水老白干酒大曲中分离纯化出的3株霉菌为研究对象,以酯化力为评价指标,通过二级筛选得到1株高酯化力霉菌8号,初步鉴定为毛霉。将其制作成纯种的麸曲进行培养条件优化。结果表明,大曲在目前已测定的10个碳原子以下的酸醇反应中,对己酸乙酯具有最高酯化力101.29 mg/g麸曲。8号菌在最适培养温度36℃,酸度0.40度,固态发酵培养基含水量50%,固态发酵培养基厚度10 mm时,具有最高酯化力263.55 mg/g麸曲(以乙酸乙酯计)。Using 3 strains of moulds separated and purified from Hengshui Laobaigan Baijiu Daqu as research object and using esterifying power as indicator, a dominate strain No.8 with high esterifying power was obtained by secondary screening, and it was identified as Mucor spp.. The mould was made into purebred bran koji and the culture condition was optimized. The results indicated that Daqu had the highest esterifying power to ethyl caproate of 101.29 mg/g bran koji in the reaction of acid alcohols with under 10 carbon atoms measured at present. Strain No.8 had the highest esterifying power of 263.55 mg/g(meter with ethyl acetate), at the optimum culture condition of temperature 36 ℃, acidity 0.40°, moisture in solid state fermentation medium 50%, and solid fermentation medium thickness 10 mm.

关 键 词：霉菌 分离纯化 酯化力 培养条件优化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]