酸性蛋白酶在小麦淀粉乳酒母培养中的应用  

Application of Acid Protease in Starter Culture with Wheat Starch Milk

作　　者：方颂平 梁臣臣 田启梅 程抱奎 戚春江 周鹏磊 郭文杰 FANG Songping;LIANG Chenchen;TIAN Qimei;CHENG Baokui;QI Chunjiang;ZHOU Penglei;GUO Wenjie(Ruifuxiang Food Co.Ltd.,Bozhou,Anhui 236800,China)

机构地区：[1]安徽瑞福祥食品有限公司,安徽亳州236800

出　　处：《酿酒科技》2018年第2期88-90,共3页Liquor-Making Science & Technology

摘　　要：为提高小麦酒精发酵过程中酒母培养质量、降低能耗。在不稀释糖化醪中用酸性蛋白酶代替无机盐和调节pH值,进行酒母培养研究。试验结果表明,酒母中平均细胞数增长了近1倍,平均出芽率提高了50%,培养最佳pH值为6.0,酸性蛋白酶适用量为10 mg/L。In order to improve the culture quality of starter and reduce energy consumption during the fermentation process of wheat alcohol,acid protease instead of inorganic salt was used in undiluted sweet mash and pH value was adjusted for starter culture experiments.The results suggested that,the average cell count in the starter had nearly doubled,and the mean budding rate increased by 50%.The best pH value was 6.0,and the best use level of acid protease was 10 mg/L.

关 键 词：细胞数 出芽率 死亡率 酵母细胞 酸性蛋白酶 

分 类 号：TS262.2[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]