黄酒糖化菌的筛选  

Selection of Saccharifying Strains of Yellow Rice Wine

作　　者：胡志明 丁美珍 谢广发 

机构地区：[1]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000

出　　处：《酿酒科技》2003年第3期39-40,共2页Liquor-Making Science & Technology

摘　　要：以自然培养的生麦曲原料,经筛选得糖化菌(米曲霉)SJM-1,SJM-2,SJM-3,SJM-4。经与苏-16试验比较,糖化力和液化力较高,糖化力最高达1262.7g葡萄糖/g曲·h,比苏-16性能好。制曲产酒试验,酒质明显提高,为黄酒生产的优良糖化菌株。(孙悟)Saccharifyi ng Strains(Aspergillus oryzae)including SJM-1,SJM-2,SJM-3and SJM-4were seperated from the naturally cultured wheat starter.The comparative experiment s showed that the saccharifying power and liquefying power of the selected strai ns were higher than that of Su-16strain and the saccharifying power of the se lected strains was as high as1262.7g Glu/g·h far better than that of Su-16strain.Being quality saccharifying strains,the selected strains applied in the production of yellow rice wine could evidently improve wine quality.(Tr an.by YUE Yang)

关 键 词：黄酒 糖化菌 筛选 糖化力 液化力 

分 类 号：TS261[轻工技术与工程—发酵工程]