红曲糟制曲条件优化及米曲霉产酶条件研究  

Study on koji-making conditions optimization of Hongqu rice wine grains and enzyme production conditions of Aspergillus oryzac

作　　者：赵燚涛 梁璋成[1,2] 何志刚 任香芸[1,2] 林晓姿 李维新[1,2] ZHAO Yitao;LIANG Zhangcheng;HE Zhigang;REN Xiangyun;LIN Xiaozi;LI Weixin(Institute of Food Science and Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China;Fujian Key Laboratory of Agricultural Products(Food)Processing,Fuzhou 350003,China)

机构地区：[1]福建省农业科学院农产品加工研究所,福建福州350003 [2]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《中国酿造》2024年第9期124-129,共6页China Brewing

基　　金：福建省属公益类科研院所基本科研专项(2022R1032009);福建省属公益类科研院所竞争性科研项目(2023R1098)。

摘　　要：该研究以红曲糟为原料,以米曲霉(Aspergillus oryzae)MJY2-5为发酵菌种,通过固态发酵制备成品曲,以中性蛋白酶及谷氨酰胺酶酶活力为评价指标,采用单因素和正交试验优化红曲糟制曲条件;以酶解率为指标,研究米曲霉MJY2-5最佳产酶条件。结果表明,米曲霉MJY2-5固态发酵制曲的最优条件为红曲糟与麸皮质量比4∶6、发酵温度32℃,发酵时间72 h,初始pH值6.7。在此优化条件下,米曲霉MJY2-5产中性蛋白酶、谷氨酰胺酶的酶活力分别为(1 891.79±6.34)U/g、(19.96±0.44)U/g。米曲霉MJY2-5产酶最佳条件为初始pH值5.5,酶解温度47℃,酶解时间6 h。在此优化条件下,酶解率为(63.42±0.98)%。Using Hongqu rice wine grains as the raw material,Aspergillus oryzae MJY2-5 as the fermentation strain,the finished koji was prepared by solid-state fermentation.With neutral protease and glutaminase activities as the evaluation indexes,the koji-making conditions were optimized by single factor and orthogonal experiments.Using enzymatic hydrolysis rate as the index,the optimum enzyme production conditions of MJY2-5 were studied.The results showed that the optimal conditions for koji-making with solid-state fermentation by A.oryzae MJY2-5 were as follows:mass ratio of Hongqu rice wine grains and bran 4:6,fermentation temperature 32℃,time 72 h,and initial pH 6.7.Under the optimized conditions,the activities of neutral protease and glutaminase produced by A.oryzae MJY2-5 were(1891.79±6.34)U/g and(19.96±0.44)U/g,respectively.The optimum conditions for enzyme produced by MJY2-5 were initial pH 5.5,enzymolysis temperature 47℃and time 6 h.Under the optimal conditions,the enzymatic hydrolysis rate was(63.42±0.98)%.

关 键 词：红曲糟 固态制曲 制曲条件优化 米曲霉MJY2-5 产酶条件优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]