摘要
以高糖化酶活力根霉菌(RMD)为出发菌株,通过单因素试验、正交试验对浅盘制曲工艺条件进行优化,并与市售麸曲进行对比,结果表明:纯种根霉麸曲最佳培养条件为:糖壳添加量6%、原料含水量65%、培养温度28℃、培养时间36 h、培养湿度≥85%,在此条件下制得曲的试饭糖分含量显著优于市售麸曲。培养温度对纯种根霉麸曲的糖化能力具有极显著性影响,原料含水量对其具有显著性影响。
The Rhizopus with high yield of glucoamylase activity was used as a starting strain. The platter bran koji making technics were optimized by single factor experiment and orthogonal experiment. After compared with commercial bran koji,the result showed that： the optimal culture conditions for Rhizopus bran koji were as follows： sugar shell add amount6%,raw material moisture 65%,culture temperature 28℃,culture time 36 h and culture humidity ≥85%. Under the condition,the sugar content of the bran koji was significantly better than the commercial bran koji. The culture temperature had an extremely significant impact on saccharification ability of Rhizopus bran koji,so did raw material moisture.
出处
《四川理工学院学报（自然科学版）》
CAS
2015年第5期7-11,共5页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
酿酒生物技术及应用四川重点实验室项目(NJ2013-03)
关键词
浅盘制曲
纯种根霉麸曲
正交试验
the platter koji-making
purebred Rhizopus bran koji
orthogonal experiment
