根霉菌的初筛及在中试绵柔型酿酒中的应用  

Screening of a Rhizopus Strain and Its Application in Pilot Scale Production of Soft-Type Baijiu

作　　者：严启梅[1] 陆其刚[1] 沈晓波[1] 贾亚伟[1] 蒲春[1] 杨勇[1] YAN Qimei;LU Qigang;SHEN Xiaobo;JIA Yawei;PU Chun;YANG Yong(Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

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》2018年第8期96-100,共5页Liquor-Making Science & Technology

摘　　要：通过分离纯化、形态结构、糖化特性等方面,从大曲中筛选出1株高糖化能力的根霉菌M1,并应用于中试绵柔型酿酒生产,糖化醅糖化效果比原小曲提高15%~25%,窖内发酵温度、微生物变化基本遵循"前缓中挺后缓落"的规律,无论从品评还是风味成分的分析,表明根霉M1麸曲生产的基酒质量得到了提高,同时提高了出酒率。A Rhizopus strain M1 with strong saccharifying power was isolated from Daqu by microbial separation, purification, and analysis of the morphological structure and sccharifying properties. Then it was used in pilot scale production of soft-type Baijiu.Compared with the contrast group, the saccharifying effects of fermented grains increased by 15 % to 25 %, fermentation temperature and microbial change rules in pits followed the law of＂increasing slowly in the prior period, keeping stable in medium period and decreasing slowly in late period＂. The analysis of taste and flavor indicated that the quality of base liquor by Rhizopus M1 got improved and liquor yield got increased.

关 键 词：糖化曲 酿酒 绵柔型白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]