清香型白酒酒曲中核心真菌发酵特性的研究  

Fermenting Properties of Core Fungi in Qingxiang Daqu

作　　者：张敏[1] 张锦华[1] ZHANG Min;ZHANG Jinhua(School of Life Science,Shanxi University,Taiyuan,Shanxi 030006,China)

机构地区：[1]山西大学生命科学学院

出　　处：《酿酒科技》2020年第3期17-23,共7页Liquor-Making Science & Technology

基　　金：山西省重点研发计划重点项目（201703D211019、201703D211012-1）

摘　　要：糖化力、酯化力和产酒力是曲的质量控制的主要指标。为了探究核心微生物的发酵特性,改善清香型白酒的生产工艺,采用滴定法、气相色谱等方法测定了酒曲中9种核心真菌的发酵特性。结果表明,不同真菌在酿造过程中起着不同的作用,其中糖化力最强的真菌是根霉,葡萄糖淀粉酶活性最高为7.68 U/mL;在所有酵母中,拟内孢霉酵母具有最强的酯化力,乙酸乙酯产量为0.705 mg/mL;白地霉产乙醇的能力最强,最高含量为40.72 mg/mL。实验结果为清香型白酒酿造技术的改进和控制提供了理论指导。Saccharifying power,esterifying power and liquor-producing power are the main indicators in the quality control of Daqu.In order to explore the fermenting properties of the core fungi and to improve the production process of Qingxiang Baijiu,9 core fungi strains in Qingxiang Daqu were studied by use of direct titration and GC.The results suggested that,different fungus played different roles in the fermentation.Among them,Rhizopus had the strongest esterifying power(the maximum activity of glucoamylase was 7.68 U/mL),Endomycopsis had the strongest esterifying power(the highest content of ethyl acetate was 0.705 mg/mL),and Geotrichum candidum had the strongest liquor-producing power(the highest content of ethanol was 40.72 mg/mL).The experimental data provided theoretical directions for the optimization and the control of Qingxiang Baijiu producing technology.

关 键 词：酯化力 发酵特性 菌种鉴定 产酒力 糖化力 

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