糖化醋渣制取酵母单细胞蛋白物料酿造酱油的研究

麸曲醋渣经过多菌种发酵糖化后，糖化醋渣的还原糖含量达到27．2％。利用糖化醋渣制取酵母单细胞蛋白物料，其酵母细胞数和菌体有机氮含量分别达到1．2610。个儋（干物量）和4．76％（干重）。再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GBl8186-2000标准。     

油茶籽中淀粉糖化条件的研究

对油茶籽中淀粉的糖化条件进行了探讨。确定糖化温度、酶用量、料水比、糖化时间等单因子范围，并经正交实验以淀粉水解度（DE值）和糖化液中还原糖的含量为指标选出最佳糖化条件。实验表明，最佳糖化条件为糖化温度55％，加糖化酶量3‰，料水比1：4．5，糖化时间180min，可使水解度（DE值）和糖化液中还原糖含量分别达到50．60％-117．40％。     

玉米原料细菌酒精发酵的研究

对运动发酵单胞菌ＺｙｍｏｍｏｎａｓｍｏｂｉｌｉｓＡＴＣＣ３１８２１的试验表明：该菌株最适发酵糖浓度为１５０～２００ｇ／Ｌ，ｐＨ为７左右。以玉米粉为原料，该菌株在发酵速率及淀粉出酒率等方面均比Ｋ字酵母优越。玉米粉在糖化３０ｍｉｎ，添加ＣＡＸ２０ｇ／Ｌ３５℃发酵４０ｈ后，酒精度达７２ｇ／Ｌ残糖（还原糖）４．２ｇ／Ｌ淀粉利用率９１．５％；淀粉出酒率４８．５％（按无水酒精计）。     

Co60诱变原生质体选育高产酒精酵母

将较高产酒精酵母制备成原生质体，经Co^60诱变后，采用四级筛选，得到高产酒精酵母菌株Co-158，其遗传性状稳定。以玉米粉糖化醪为基质发酵72h，成熟醪酒精体积分数为17～％（v／v），残还原糖为0．0137％。Co-158菌；洙成熟醪酒精体积分数比出发菌株提高了16．34％，比ADY提高了24．48％，残还原糖含量亦远远低于出发菌株和ADY。     

纤维废渣固态酒精发酵及纤维素－淀粉共发酵的研究

本文对造纸厂纤维废渣固态酒精发酵工艺进行了研究。试验结果显示，利用纤维素酶曲和酒精活性干酵母，采用固态同步糖化发酵工艺和补料技术，在滤纸酶活用量为２０ＩＵ／ｇ底物、加水比为４，３５℃条件下，酒醅酒度可达５．１（Ｖ／Ｗ），造纸厂细杂纤维的酒精得率为０．１７（Ｗ／Ｗ）。在废渣中添加一定量的玉米粉，利用纤维素酶曲中的淀粉酶活性进行纤维素－淀粉共发酵，可使酒醅酒度提高到８．７％（Ｖ／Ｗ）。     

纤维废渣固态酒精发酵及纤维素－淀粉共发酵的研究

本文对造纸厂纤维废渣固态酒精发酵工艺进行了研究。试验结果显示，利用纤维素酶曲和酒精活性干酵母，采用固态同步糖化发酵工艺和补料技术，在滤纸酶活用量为２０ＩＵ／ｇ底物、加水比为４，３５℃条件下，酒醅酒度可达５．１（Ｖ／Ｗ），造纸厂细杂纤维的酒精得率为０．１７（Ｗ／Ｗ）。在废渣中添加一定量的玉米粉，利用纤维素酶曲中的淀粉酶活性进行纤维素－淀粉共发酵，可使酒醅酒度提高到８．７％（Ｖ／Ｗ）。     

NaOH-过氧乙酸预处理白酒丢糟多酶复配糖化研究

探讨了白酒厂发酵丢糟原料NaOH．过氧乙酸预处理后,多酶复配糖化制备糖液的工艺。研究发现,白酒丢糟经预处理（2％NaOH,固液比1：10（w：v）,85℃,90min;6％过氧乙酸,固液比1：5（w：v）,75qC,90min）,固体中96．20％纤维素被保留,71．90％木质素被去除;预处理后固体部分利用多酶复配糖化,在主要添加纤维素酶NS22086的基础上,补充B．葡萄糖苷酶NS22118、木聚糖酶NS22083、复合酶NS22119、复合酶NS22002及葡萄糖淀粉酶NS22035,经48h糖化水解,酶解液中总糖（以还原糖计）、葡萄糖和木糖浓度分别为107．30g/L、57．44g／L和16．53g／L。该条件最终得到酶解液中总糖、葡萄糖和木糖产率分别为659．13mg／g、317．22mg／g和96．01mg／g（预处理后干丢糟）的较高水平,为进一步利用生物质材料降解糖制备燃料酒精、食用酒精、食用冰乙酸以及焦糖色的工艺提供了重要参考。     

发酵甘油生产中淀粉（乳）质量对双酶法制葡萄糖的影响

以淀粉为原料，通过双酶液化、糖化制取发酵用糖是发酵行业常用的制糖方法。以这种方法制取的糖液质量好，还原糖含量高，发酵性能好，对淀粉转化率高。在生产过程中，常常因为淀粉(乳)质量差、杂质多，而导致液化困难，糖化时间长，葡萄糖含量低，糖液过滤效果差，发酵性降低。严重时液化、糖化无法进行，大大影响生产进程。使用优质淀粉(乳)通过双酶法制糖，不仅可以提高糖液质量和糖液的发酵性能。而且还可以提高制糖转化率，降低生产成本。     

耐高酒度酵母菌株的选育

本研究从工业微生物菌种保藏中心和生产厂提供的２６支菌株，采用浓糖化酵发酵，初筛出发菌株，并经紫外线诱变（照射３０秒）和驯化分离，筛选的一支耐高酒精度酵母菌株，在１０升发酵罐规模，拌料水比１∶２．６，发酵６８小时，成熟醪酒精分可达１３％（ｖ／ｖ）以上，残总糖。残还原糖分别在１．５％、０．２％以下。该菌株用于酒精生产，可提高生产能力２０％以上，降低生产成本，还可减少酒精糟排放量，从而降低生产蛋白饲料的投资，能耗与成本。     

利用木质纤维素生产燃料酒精的研究进展

利用木质纤维素生产燃料酒精可改善能源保障，实现能源供应的可持续发展，同时拉动农业及其他相关行业的经济发展。木质纤维素中含有丰富的可发酵生成乙醇的纤维素和半纤维素，利用产纤维素酶的微生物或纤维素酶（Cx酶、C1酶、β0葡萄糖苷酶）将纤维素水解成可发酵性糖，再通过酵母发酵生成乙醇。常用菌株有热纤梭菌（Clostridium thermocellum)，能分解纤维素，但乙醇产率较低（50%)；热硫化氢梭菌（Clostridium thermohydrosulphaircum)，不能利用纤维素，但乙醇产率相当高，将两株菌混合发酵，产率可达70％。发酵方法有直接发酵法、间接发酵法、混合菌种发酵法，同时糖化发酵法（Simultaneous saccharification and Fermentation)和非等温同时糖化发酵法（Nonisothermal simultaneous saccharification and Fermentation)以及固定化细胞发酵法等。（庞晓）     

Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten‐free Beverages and Beers

Proso millet is a gluten‐free cereal and is therefore considered a suitable raw material for the manufacturing of foods and beverages for people suffering from celiac disease. The objective of this study was to develop an optimal mashing procedure for 100% proso millet malt with a specific emphasis on high amylolytic activity. Therefore, the influence of temperature and pH on the amylolytic enzyme activity during mashing was investigated. Size exclusion chromatography was used to extract different amylolytic enzyme fractions from proso millet malt. These enzymes were added into a pH‐adjusted, cold water extract of proso millet malt and an isothermal mashing procedure was applied. The temperatures and pH optima for amylolytic enzyme activities were determined. The α‐amylase enzyme showed highest activity at a temperature of 60°C and at pH 5.0, whereas the β‐amylase activity was optimum at 40°C and pH 5.3. The limit dextrinase enzyme reached maximum activity at 50°C and pH 5.3. In the subsequent mashing regimen, the mash was separated and 40% was held for 10 min at 68°C to achieve gelatinisation. The next step in the mashing procedure was the mixture of the part mashes. The combined mash was then subjected to an infusion mashing regimen, taking the temperature optima of the various amylolytic enzymes into account. It was possible to obtain full saccharification of the wort with this mashing regimen. The analytical data obtained with the optimised proso millet mash were comparable to barley wort, which served as a control.     

糖化麦汁麦芽糖含量预测模型的建立

采用正交实验设计法研究了糖化条件对麦汁中麦芽糖含量的影响。通过实验发现，所选的4个糖化条件，即麦芽选择，辅料比例、糖化温度和保温时间都对麦芽糖含量有显著影响。在此基础上，建立了麦汁麦芽糖含量预测神经网络模型，采用10组数据进行网络训练和仿真，并且用3组未参加训练的数据进行预测。模型的仿真最大相对误差为1.87％，预测最大相对误差为7.85％。     

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

The objective of this research was to investigate the impact of proteolysis and cytolysis on starch degradation over the course of the mashing process. A proteolytic enzyme (Neutrase 0.8L, Novozymes) and a number of cytolytic enzymes (barley β‐glucanase from Megazyme, Shearzyme 500L and Ultraflo Max from Novozymes) were used to test their efficiency on starch degradation during mashing. The proteolytic and cytolytic enzymes had positive effects on the levels of starch‐degrading enzymes and starch solubilization during mashing, resulting in higher levels of wort sugar compared with the control, indicating that proteins and residual non‐starchy polysaccharides limited the digestibility of starch during mashing. Moreover, the proteolytic enzyme showed a significantly greater improvement than the cytolytic enzymes, yielding a 57% increase in β‐amylase, a 173% increase in limit dextrinase, rapid starch solubilization during mashing and a higher percentage of fermentable sugars in resultant wort. The increases in limit dextrinase and β‐amylase promoted by the protease suggest that sufficient proteinaceous inhibitor existed in the wort during mashing to inhibit their activities, leading to the unavailability of β‐amylase and especially limiting dextrinase. Furthermore, Ultraflo Max, which contained a β‐glucanase–xylanase mixture, showed a greater improvement than either the individual β‐glucanase or the xylanase on starch hydrolysis. These findings suggest that β‐glucanase is the major enzyme responsible for the degradation of cell walls, and that the complete hydrolysis of the residual cell walls depends on the synergistic effect of β‐glucanase and xylanase. The results suggest that brewers should adjust the degradation of the cell walls and correct the degree of protein modification in order to obtain the desired wort composition. Copyright © 2014 The Institute of Brewing & Distilling     

啤酒糖化生产过程预测统计数学模型的研究

本文对啤酒生产糖化过程预测统计数学模型的建立进行了研究。首先采用正交拟因子试验设计法,对不同质量的麦芽确定对麦芽汁质量具有显著影响的因素,并得出了二次煮出糖化法最佳工艺条件。在此基础上建立了麦芽汁主要质量指标与不同质量的麦芽和其它影响因素之间关系的预测统计数学模型。通过实验验证,模型的预测精度较高。     

运用不同质量的麦芽进行双醪浸出糖化工艺的研究

<正> 前言 双醪糖化法,就是糖化过程中具有两种原料醪液;辅料醪和麦芽醪,辅料醪中添加少量的麦芽粉或酶制剂以帮助辅料淀粉液化的顺利进行。由于混合醪是杏具有倒醪煮沸的不同,这种糖化方法又可分为两类:双醪煮出糖化法和双醪浸出糖化法。国内各啤酒厂在生产下面发酵啤酒中,普遍采用了前种糖化方法(即二次糖化法),虽然它的原料利用率较高,但工艺过程较复杂,酶的反应条件不很合理,倒醪煮沸费时,热能消耗较多,且麦芽汁色度较     

Comparison of the impact on the performance of small‐scale mashing with different proportions of unmalted barley,Ondea Pro®, malt and rice

The impact of using different combinations of unmalted barley, Ondea Pro® and barley malt in conjunction with a 35% rice adjunct on mashing performance was examined in a series of small scale mashing trials. The objective was to identify the potential optimal levels and boundaries for the mashing combinations of barley, Ondea Pro®, malt and 35% rice (BOMR) that might apply in commercial brewing. Barley and malt samples used for the trials were selected from a range of Australian commercial barley and malt samples following evaluation by small‐scale mashing. This investigation builds on previous studies in order to adapt the technology to brewing styles common in Asia, where the use of high levels of rice adjunct is common. Mashing with the rice adjunct, combined with differing proportions of barley, Ondea Pro® and malt, resulted in higher extract levels than were observed for reference mashing, using either 100% malt reference or 100% barley reference and Ondea Pro® enzymes. Synergistic mashing effects between barley, Ondea Pro® and malt were observed for mash quality and efficiency parameters, particularly wort fermentability. The optimum levels of barley in the grist (with the relative level of Ondea Pro®) were assessed to be in the range 45–55% when paired with 10–20% malt and 35% rice. When the proportion of malt was reduced below 10% of the grist, substantial reductions in wort quality were observed for wort quality parameters including extract, lautering, fermentability, free amino nitrogen and haze. Extension of this new approach to brewing with rice adjuncts will benefit from further research into barley varietal selection in order to better meet brewer's quality requirements for the finished beer. Copyright © 2016 The Institute of Brewing & Distilling     

Unmalted triticale cultivars as brewing adjuncts: effects of enzyme activities and composition on beer wort quality

The applicability of three selected triticale cultivars (Trinidad, Lamberto, Fidelio) for use as brewing adjuncts was investigated in comparison with wheat adjunct and barley malt. Fermentable substance, crude protein and arabinoxylan levels of starchy materials were determined as well as their native potencies (amylolytic, proteolytic, pentosolytic) to solubilise and degrade grain components during mashing. Laboratory‐scale experiments were performed to evaluate the influence of the adjuncts (composition, enzyme potency) on beer wort quality by mashing mixed (1:1) grists of malt and adjunct. Barley malt was rated as the superior raw material, possessing considerably higher enzyme activities and yielding the lowest wort viscosity. Among the triticale cultivars cv Trinidad was identified as the most suitable to serve as a brewing adjunct due to its improved starch solubilisation properties and its ability to generate low wort viscosities. Compared with the potent malt enzymes, the enzyme activities of unmalted triticale (such as amylases, pentosanases and proteases) had little affect on the composition of the sweet worts. In contrast, the contents of crude protein and fermentable substance of the triticale varieties greatly affected wort quality. Furthermore, the adjunct moiety determined the level of wort viscosity when mashing a combination of malt and triticale. In general, the brewing properties of triticale cv Trinidad were comparable with those of wheat. Copyright © 2004 Society of Chemical Industry     

Quality Assessment of Different Sorghum Varieties for Their Brewing Potential

Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghum varieties had high malting loss which was attributed to the high germination temperature used. The sorghum varieties also developed low levels of amylolytic activity (α‐amylase and β‐amylase), and with similar ratios. When the sorghum malts were mashed at different temperatures with the aid of commercial enzyme preparations, it was observed that mashing temperatures were more important in sugar release than additions of commercial enzymes. This was because at the lower mashing temperature, sorghum starch was not adequately gelatinised. However, when commercial enzyme preparations were added, low levels of enzymes were very effective in reducing wort viscosity and producing free amino nitrogen (FAN). Although, both commercial enzyme preparation and mashing temperature influenced sugar production, the malts produced glucose and maltose at similar ratios. Therefore good quality malts can be produced from sorghum, however mashing will employ commercial enzymes and mashing regimes are not yet optimised.     

Mashing Studies with Unmalted Sorghum and Malted Barley

The effects on wort quality when mashing with unmalted sorghum (0–100%) and malted barley (100–0%) in combination with industrial enzymes were evaluated. A mashing program with temperature stands at 50°C, 95°C and 60°C was used. Different combinations of commercial enzymes were evaluated. A heat stable α‐amylase was found to be essential for efficient saccharification. The inclusion of a fungal α‐amylase in mashes with a high sorghum content improved filtration rates to that of 100% malted barley mashes. Addition of a bacterial protease increased the amount of nitrogen solubilisation and peptide degradation. An increase of the relative proportion of sorghum in the grist resulted in decreases in wort filtration, colour, viscosity, attenuation limit, free amino nitrogen, high molecular weight nitrogen, and a corresponding increase in pH (p < 0.01). Overall the addition of malted barley in small proportions to unmalted sorghum mashes together with commercial enzymes was found to improve the potential for brewing a high quality lager beer from unmalted sorghum.     

THE RELATIVE CONTRIBUTIONS TO WORT NITROGEN OF NITROGENOUS SUBSTANCES SOLUBILIZED DURING MALTING AND MASHING

Treatment of ground malt with boiling ethanol fails to inactivate proteolytic and amylolytic enzymes completely, whereas boiling aqueous ethanol (80% v/v) is effective. Proteolytic activity during infusion mashing of all-malt grists is responsible for the production of nearly half of the nitrogenous compounds and amino nitrogen of wort. The percentage of the nitrogen solubilized during malting and mashing which consists of amino nitrogen is almost identical in the two processes.