不同高粱品种酿造酱香型白酒发酵特性的研究  

Fermentation characteristics of Moutai-flavor Baijiu with different sorghum varieties

作　　者：郭敏 保玉心[3] 黄永光[1,2] 黄蕴利 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]遵义医学院,贵州遵义563000

出　　处：《中国酿造》2018年第1期102-107,共6页China Brewing

基　　金：黔科合重大专项字([2015]6012);校立项目(研理工2017020);遵义医学院招标项目(F-789)

摘　　要：通过模拟发酵实验,选用米曲霉(Aspergillus oryzae)XJDJQM03作为糖化菌株,考察菌株XJDJQM03在发酵过程对不同高粱品种淀粉的降解、利用产葡萄糖的效果,并探讨了酿酒酵母(Saccharomyces cerevisiae)YM1、YM2的发酵特性及对不同高粱品种发酵的利用。结果表明,米曲霉XJDJQM03在酿造过程对糯高粱淀粉的利用不如粳高粱,其在粳高粱样品发酵中的生物量(3.65~4.11 g/L)明显高于糯高粱样品(3.12~3.45 g/L),贵州仁怀产红缨子糯高粱B2发酵样中的葡萄糖产量最高(168.78 mg/L),代谢分泌水解糖化酶较多。酿酒酵母YM1对贵州仁怀产红缨子糯高粱B2发酵更具有优势,更利于酿酒酵母生长(0.80×10~8 CFU/mL)和代谢产乙醇(39.2 g/L)。By simulated fermentation experiments, using Aspergillus oryzae XJDJQM03 as saccharification strain, the effects of A. oryzae XJDJQM03 on the degradation of starch from different sorghum varieties and the utilization of materials for glucose production were investigated; and the fermentation characteristics of Saccharomyces cerevisiae YM1 and YM2 and their utilization on different sorghum varieties fermentation were discussed. The results showed that the use of A. oryzae XJDJQM03 on starch of glutinous sorghum was not as good as that of japonica sorghum, and the biomass of japonica sorghum(3.65-4.11 g/L) was significantly higher than that of glutinous sorghum(3.12-3.45 g/L) in the brewing process. The yield of glucose in the Guizhou Renhuai Hongyingzi glutinous sorghum B2 fermentation were the highest(168.78 mg/L), resulting in more glucoamylase.The results showed that S. cerevisiae YM1 had the advantage for Guizhou Renhuai Hongyingzi glutinous sorghum B2 fermentation, which was more conductive to the growth of S. cerevisiae(0.80×10~8CFU/ml) and ethanol production(39.2 g/L).

关 键 词：高粱品种 酱香型白酒 酿造 米曲霉 酿酒酵母 发酵特性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]