产黄青霉、扣囊复膜孢酵母替代部分大曲提高食醋原料利用率  

Substitutes for part of Daqu with Penicillium chrysogenum and Saccharomycopsis fibuligera to enhance utilization rate of raw materials in vinegar

作　　者：张琪[1] 王静慧 花锦 王如福[1] 侯红萍[1] 霍乃蕊[3] ZHANG Qi;WANG Jinghui;HUA Jin;WANG Rufu;HOU Hongping;HUO Nairui(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Entry-exit Inspection and Quarantine Bureau,Taiyuan 030000, China;College of Animal Science and Technology, Shanxi Agricultural University, Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西出入境检验检疫局,山西太原030000 [3]山西农业大学动物科技学院,山西晋中030801

出　　处：《中国酿造》2018年第5期28-32,共5页China Brewing

基　　金：山西省科技重点研发(指南)项目(2015-TN-10-2);国家"863"计划项目(2011AA1009040102)

摘　　要：从分离自山西老陈醋大曲中高产糖化酶和纤维素酶的菌株中筛选优良菌株,制成麸曲与大曲共发酵,采用混料回归设计确定最佳原料配比并检测食醋质量。结果表明,以菌株AS3.4309(M0)为对照菌株,筛选出产黄青霉(M4)和扣囊复膜孢酵母(M8),大曲与麸曲的最佳总添加量为主料的40%,其中大曲25.10%,M8麸曲6.81%,M4麸曲8.09%,安琪酵母0.06%,料水比1∶3(g∶m L),此时酒精度为11.2%vol。制成麸曲与大曲共发酵后酒精度显著高于菌株M0(P<0.05),与大曲单独发酵相比,麸曲M4+M8+大曲共酵提高原料利用率提高了31.81%,减少大曲用量37.25%,且食醋各项质量指标均符合国家标准。Abstract： The superior strains were screened from the high yield glucoamylase- and cellulase-producing strains from Daqu of Shanxi aged vinegar, and the optimal strains were made into Fuqu to conduct co-fermentation with Daqu. The optimum ratio of raw material and the quality of vinegar were determined by blending regression design during co-fermentation. The results showed that Penicillium chrysogenum （M4） and Saccharomycop-sis fibuligera （M8） were the superior strains using AS3.4309 （M0） as the control strain. When the total addition of Daqu and Fuqu was 40% of the main material, with Daqu 25.1%, Fuqu M8 6.81%, Fuqu M4 8.09%, Angel yeast 0.06%, and material to water ratio 1：3 （g： ml）, the alcohol content was 11.2%vol. The alcohol content was significantly higher than M0 fermentation （P〈0.05） after the co-fermentation of Fuqu and Daqu. Compared with single fermentation of Daqu, co-fermentation of M4＋M8＋Daqu increased the utilization rate of raw materials by 31.81%, reduced the amount of Daqu by 37.25%. All vinegar quality indicators were in line with national standards.

关 键 词：产黄青霉 扣囊复膜孢酵母 大曲 山西老陈醋 

分 类 号：TS264.2[轻工技术与工程—发酵工程]