高产酸性糖化酶根霉与乙偶姻芽孢杆菌复合麸曲的研究  

Study on Compound Bran Qu of High-Yield Acidic Glucoamylase Rhizopus and Acetoin Bacillus

作　　者：袁英豪 严唯玮 黄静[1] 李建龙[1] 李琴 胡凯弟 刘爱平[1] 刘书亮[1] YUAN Yinghao;YAN Weiwei;HUANG Jing;LI Jianlong;LI Qin;HU Kaidi;LIU Aiping;LIU Shuliang(Food College of Sichuan Agricultural University,Yaan 625014,Sichuan,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《四川农业大学学报》2024年第1期188-196,206,共10页Journal of Sichuan Agricultural University

基　　金：四川省科技厅重点研发项目(2020YFN0133)。

摘　　要：【目的】为提高食醋原料淀粉利用率及其风味品质。【方法】分别利用透明圈法、Voges Proskauer显色反应对醋曲中产酸性糖化酶霉菌和产乙偶姻芽孢杆菌进行初筛,并进一步测定菌株产糖化酶与产乙偶姻能力,利用响应面法对得到的目的复配菌株进行复合麸曲制备工艺优化。【结果】从醋曲中筛选得到一株高产酸性糖化酶霉菌和一株与前者无拮抗作用的产乙偶姻芽孢杆菌,经鉴定分别为米根霉(Rhizopus oryzae)SFM-1和贝莱斯芽孢杆菌(Bacillus velezensis)SAU-1,对SFM-1与SAU-1复合菌麸曲的制备工艺进行响应面优化,确定米根霉SFM-1与芽孢杆菌SAU-1接种比例为15∶1、间隔接种时间为24 h、培养温度为31℃、培养时间为72 h,麸曲的生物量与糖化力达到最佳水平,该培养条件下霉菌孢子数lg值、芽孢杆菌活菌数lg值、糖化力水平分别为:8.94个/g、9.81 CFU/g、3388.56 U/g干醅。【结论】获得一株高产酸性糖化酶米根霉和一株高产乙偶姻贝莱斯芽孢杆菌,并优化出复合麸曲最佳制备工艺,为麸曲的工业化制备和应用提供了数据参考。【Objective】This study is to improve the starch utilization rate and rich the flavor in vinegar fermentation.【Method】The acid glucoamylase-producing mold and acetoin-producing Bacillus in vinegar koji were screened by transparent circle method and Voges Proskauer color reaction respectively.The ability of glucoamylase production and acetoin production were further determined.The preparation process of compound bran Qu was optimized by response surface method.【Result】A mold named SFM-1 that highly-yield acidic glucoamylase and a Bacillus strain SAU-1 generating acetoin were screened from vinegar Qu,and no antagonism was found between them.Strain SFM-1 and SAU-1 were identified as Rhizopus oryzae and Bacillus velezensis,respectively.The preparation procedure of bran Qu using both strains was optimized through response surface methodology.The optimal conditions were as follows:the inoculation ratio of strain SFM-1 and strain SAU-1 was 15∶1 at the interval of 24 h,and the incubation temperature and period were 31℃and 72 h,respectively.Under these conditions,the biomass and saccharifying power of bran koji reached the maximum,with demonstration as 8.94 lg spores/g of mold,9.81 lg CFU/g of Bacillus and 3388.56 U/g of dry mash,respectively.【Conclusion】A strain of Rhizopus ory⁃zae and a strain of Bacillus velezensis with high yield of acid saccharifying enzyme were obtained,and the best preparation technology of compound bran Qu was optimized,which provided data reference for industrial preparation and application of bran Qu.

关 键 词：糖化力 米根霉 乙偶姻 芽孢杆菌 复合麸曲 

分 类 号：TS264.22[轻工技术与工程—发酵工程]