摘要
从藏曲中筛选得到糖化酶活力较高的HJ-63菌株,菌种鉴定为黄曲霉,经检验该菌株不产黄曲霉毒素。对其进行耐受性(温度、pH、酒精度)测试和麸曲制作最佳产酶条件探究。结果表明:该菌株在27~36℃、pH 4.5~6.5、酒精度0~8%vol均能较好生长;麸曲制作的最佳条件为温度31℃、接种量2.5%、水分55 g/100 g、初始pH为6.0、培养时间32 h。对得到的麸曲制作最佳条件进行验证,糖化力为(2747.58±89.00)U/g。试饭结果为22.94 g/100 g,该菌株在麸曲制作中具有较好的应用价值。
The HJ-63 strain with higher saccharification enzyme activity was screened from the Tibetan xiaoqu.The strain was identified as Aspergillus flavus,and the strain did not produce aflatoxin after inspection.The temperature,pH,alcohol tolerance test and the optimal enzyme production conditions for bran xiaoqu were carried out.The results showed that the strain could grow well at 27~36℃,pH 4.5~6.5,and alcohol 0~8%vol;the best conditions for making bran xiaoqu were:temperature 31℃,inoculum volume 2.5%,moisture 55 g/100 g,initial pH value 6.0,culture time 32h.The obtained optimal culture conditions were verified,and the saccharification capacity was 2747.58±89.00 U/g.The sugar content of the test rice was 22.94 g/100 g,and the Aspergillus flavus had good application value in production.
作者
倪海斌
彭奎
王超凯
杨亚娇
常少健
张磊
李觅
蔡海燕
刘念
NI Haibin;PENG Kui;WANG Chaokai;ANG Yajiao;CHANG Shaojian;ZHANG Lei;LI Mi;CAI Haiyan;LIU Nian(Liquor-making Biotechnology&Application Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin Sichuan 644000,China;Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu Sichuan 611130,China;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu Sichuan 611130,China;Liu Nian′s Master Studio of Oenological Skills,Chengdu Sichuan 611130,China;Sichuan Wine Research Institute,Sichuan Liquor Industry Group Co.,Ltd.,Chengdu Sichuan 610000,China)
出处
《食品与发酵科技》
CAS
2022年第2期31-37,共7页
Food and Fermentation Science & Technology
基金
新疆兵团财政科技计划项目(2021AB005)。
关键词
小曲
白酒
糖化酶
霉菌
筛选
xiaoqu
bai jiu
glucoamylase
mold
screening
