酶法水解荞麦粉提高发酵酒精度工艺的研究

以荞麦粉为原料,分别添加了不同单位的淀粉酶和糖化酶,通过酶解单因素条件试验分析及正交分析,确定了提高利用荞麦中淀粉利用率达到较高发酵酒精度的工艺路线,最佳的工艺水平:7685淀粉酶10U/g荞麦粉,糊化温度85℃,糖化工艺:pH值为5.0,酶解温度为55℃,加酶量180U/g荞麦粉,酶解时间为2.5h,荞麦粉水解液经酵母发酵后酒精度达到8°,发酵时间6d.     

酶制剂在玉米生料发酵酒精生产中的应用研究

玉米生料发酵酒精生产中，原料浓度以30％较为适宜，试验表明，糖化酶的最佳用量为230u/g，适量添加纤维素酶、淀粉酶、蛋白酶对生产有明显的促进作用。（孙悟）     

酱油稀醪低盐发酵工艺中酶制剂的应用初探

应用酶制剂对传统面酱油稀醪发酵工艺进行改革。调整原料配比结构，采用淀粉酶液化和糖化酶糖化，再与沪酿3．042米曲霉进行混合发酵，经多次中型模拟试验，选择最佳工艺条件，投入批量生产，缩短了发酵周期，提高原料利用率和出品率，由1．5L酱油／kg面粉上升到2．4L酱油／kg面粉。     

SAKE BREWING FROM LIQUEFIED-RICE WITH IMMOBILISED FUNGAL MYCELIA AND IMMOBILISED YEAST CELLS

Sake brewing from liquefied-rice solution with immobilised fungal mycelia and immobilised yeast cells was investigated. Rice was liquefied by α-amylase in order to improve fluidity. Aspergillus oryzae was used for the production of saccharifying enzymes, and Saccharomyces cerevisiae for fermentation. The saccharifying enzyme productivity of immobilised fungal mycelia grown in highly aerobic conditions was much higher than that of fungal mycelia grown in liquid culture. Furthermore, saccharifying enzyme production was stimulated by the use of liquefied-rice treated with protease. The enzyme activity of immobilised mycelia was 4.5 times higher than that of rice-koji. The saccharifying enzyme was produced 10 times over a period of about 30 d at 41°C using protease treated liquefied-rice. Ethanol production was carried out with immobilised yeast using liquefied-rice containing saccharifying enzyme extracted from immobilised fungal mycelia. 19.0% (v/v) ethanol was obtained after incubation at 15°C for 5 d.     

杨湖香酒的风格成因分析

在传承传统酱香、浓香、清香和芝麻香白酒工艺的基础上,通过多曲种、多菌种糖化发酵剂的使用,多微共酵、结合工艺创新和酒体设计,研发出具有独特风格的杨湖香白酒,得到业内知名专家的好评,获得2019年“中国食品工业协会酒体设计奖”。     

高粱酒糟糖化处理及其暗发酵产氢性能

高粱酒糟是白酒生产过程中产生的富含纤维素的副产品,其暗发酵产氢被认为是较有前景的处理方法之一。为提高高粱酒糟氢气转化效率,探讨了不同预处理方式对高粱酒糟糖化率及糖化液发酵产氢的影响。结果表明,纤维素酶解是酒糟糖化的最优处理方式,其酶解条件为:固液比1:15(g:mL)、纤维素酶添加量4000 U/g,对应酶解液还原糖产率为17.21%,比对照组提高了341.28%。此外,糖化液产氢结果表明,与纤维素酶单一酶解方法相比,纤维素酶-淀粉酶耦合法的酒糟糖化液产氢率更高,对应的氢气产率为51.56 mL/g。扫描电镜结果显示,酒糟的纤维结构在酶解过程中明显被破坏,说明纤维素酶解促进了纤维素向糖类物质转化。     

Production and Characteristics of an Ancient Form of Sake Made with Shitogi

Efforts have been made to reproduce shitogi, a finely pounded rice powder and to make sake from shitogi of the type produced in ancient times in Japan. As the particle size of the shitogi became smaller, the rate of degradation of shitogi by glucoamylase increased. The pounding of shitogi enhanced the saccharification of starchy materials. The ancient Japanese alcoholic beverage known as shitogi sake was made with cooked rice, dry yeast and tap water, using mould‐infected shitogi as the saccharifying agent. It contained 10.7–14.3% ethanol (v/v) and had a fine aroma but a sour taste. We believe that we have reproduced the alcoholic beverage, shitogi sake which might have been one of original Japanese alcoholic beverages.     

Characterisation of physicochemical properties,flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu

Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame-like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid-phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid-state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid-state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling     

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus,Saccharomycopsis and Absidia

Daqu, a saccharifying and fermenting agent for the production of Chinese vinegar and liquor, is manufactured through a spontaneous solid-state fermentation process (SSF). To investigate the influence of bioaugmentation with native microorganisms on Daqu SSF process, physicochemical properties, microbial biomass, volatile compounds and microbial communities were analysed in laboratory-scale Daqu. The results showed that the amylase activity of Daqu enhanced 6.35% ± 0.74% by inoculating Bacillus amyloliquefaciens, Saccharomycopsis fibuligera and Absidia corymbifera. Obviously higher microbial richness was found in the Daqu with bioaugmentation, although the microbial community structure remained relatively stable. Moreover, a total of twenty-two volatile compounds were detected in the mature Daqu. Slightly increase in the content of alcohols was found in the enhanced group by fungal inoculation, including ethanol (46.58 ± 1.36 mg kg⁻¹), isobutanol (0.19 ± 0.04 mg kg⁻¹) and isoamyl alcohol (1.55 ± 0.13 mg kg⁻¹). This study demonstrated that bioaugmentation had a positive effect on the amylase activity, main volatile compounds and microbial community richness.     

Enhanced production of α‐amylase from Bacillus subtilis subsp. spizizenii in solid state fermentation by response surface methodology and its evaluation in the hydrolysis of raw potato starch

This is an attempt to lower the cost of starch hydrolysis by the discovery of new generation α‐amylase. A natural isolate of Bacillus subtilis subsp. spizizenii was capable of producing appreciable amounts of raw potato starch digesting α‐amylase in solid state fermentation of wheat bran. The enzyme productivity has been substantially enhanced by supplementing various nutrients and statistically studying their interactions by response surface methodology. A central composite design for amylase production system elucidated a wheat bran‐based medium supplemented with soybean meal, threonine, and B‐complex vitamins predicting a yield of 521 391 U/g dry solids. The enzyme preparation could effectively digest 5–15% suspension of insoluble potato starch in 6 h revealing the dextrose equivalent of 32–44. The supplementation of a glucoamylase preparation, thereafter, brought about complete saccharification. The yield achieved in the statistically optimized amylase system may be one of the best to date and its capability in directly liquefying raw potato starch granules makes this study novel.     

Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation

Rye mashes obtained by the pressureless liberation of starch method were treated with supportive enzymes such as pullulanase (Promozyme 200L), endo-1,4-β-xylanase (Shearzyme 500L), cellulase (Cellustar), β-glucosidase (Novozyme) and bacillolysin (Bacillus neutral proteinase) (Neutrase 0.5L). Effects of this treatment on physicochemical properties of these mashes, the course and yield of alcoholic fermentation and concentration of by-products in raw spirits were determined. Treatment with the endo-1,4-β-xylanase and cellulase coupled with β-glucosidase caused the greatest decrease in viscosity of the mashes by 97–99% in relation to the reference mashes (1,051 mPa s). Mashes treated with pullulanase and endo-1,4-β-xylanase contained more reducing sugars and were characterized by the relatively high starch saccharification degree. All the applied enzymatic preparations, in particular Promozyme 200L, Shearzyme 500L and Neutrase 0.5L improved the dynamics and yield of fermentation of the rye mashes. Enzymes contained in the examined preparations had no significant impact on concentration of by-products in raw spirits     

Daqu— A Traditional Chinese Liquor Fermentation Starter

Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqu fermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqu can be categorized according to maximum incubation temperatures (high, medium and low) and flavour (sauce, strong, light and miscellaneous). Most Daqu are prepared by solid‐state fermentation from wheat, barley and/or peas with ingredient formulation, grinding and mixing, shaping, incubation and maturation. Although there is a wealth of artisanal experience in the production of a range of different types of Daqu, the scientific knowledge base—including the microbiota, their enzymes and their metabolic activities—needs further development. Daqu as a specific alcoholic starter is compared with other Asian amylolytic fermentation starters in terms of microbial diversity and function. Filamentous fungi (Rhizopus, Rhizomucor, Aspergillus and other genera), yeasts (Saccharomyces, Candida, Hansenula and other genera) and bacteria (acetic acid bacteria, lactic acid bacteria and Bacillus spp.), are considered to be the functional microbiota, responsible for the formation of a range of lytic enzymes, formation of substrates for alcoholic fermentation and formation of flavour compounds. However, the knowledge about the microbiota composition and their function is still fragmentary information, so further research is required to establish the functionality and growth kinetics of the microbiota in diverse types of Daqu.     

甘薯浓缩汁中淀粉的酶转化工艺研究

该研究立足国内丰富甘薯资源,解决甘薯浓缩汁中因淀粉引起沉淀问题,同时将甘薯淀粉转化为葡萄糖。以新型耐高温α–淀粉酶为液化酶和高转化率糖化酶糖化,研究影响甘薯淀粉液化、糖化因素,优化甘薯淀粉液化、糖化工艺参数。     

继代培养对灵芝胞外酶活力及品质的影响

为探究菌种继代培养对灵芝栽培过程中胞外酶活力和灵芝子实体品质的影响,采用比色法、高效液相色谱法等研究了不同传代次数菌种对灵芝胞外酶活力、子实体干基生物学效率、浸出物、多糖、三萜及甾醇、灵芝酸类成分的影响,并通过相关性分析探讨胞外酶活力和灵芝品质之间的相关性。结果表明,随着菌种继代培养次数的增加,灵芝漆酶、滤纸酶、纤维素酶和淀粉酶酶活力呈下降趋势;相关性分析表明,漆酶、滤纸酶、纤维素酶和淀粉酶酶活与子实体干基生物学效率、浸出物、多糖质量分数及灵芝酸A、灵芝酸D、灵芝酸F、灵芝烯酸A和灵芝烯酸D质量浓度呈极显著正相关;进一步通径分析发现滤纸酶是影响灵芝干基生物学效率及多糖、灵芝酸F质量浓度的关键胞外酶,纤维素酶是影响灵芝烯酸A质量浓度的关键胞外酶。因此,在实际生产中,应将灵芝菌种继代培养次数控制在5代以内,基质中主要胞外酶具有高活力,灵芝干基生物学效率高且品质最好。     

正中醇牌熟料曲在麸曲白酒生产中的应用

麸曲白酒是广大消费者非常喜欢的白酒品种之一，其工艺过去以麸曲酒母为糖化发酵剂，随着酿酒技术研究的不断深入，糖化发酵剂越来越多样化。设计了5组试验，探讨了糖化酶－干酵母，麸曲－干酵母，“正中醇”熟料曲等不同糖化发酵剂效果比较，并且对原粮加入麸皮，进行营养调整，使原粮出酒率提高了2％－3％，吨酒可多创效益200元，且对酒的品质和出酒率有所提高，正中醇熟料曲以根霉为糖化菌种，配比多种酶和酵母，是生产麸曲白酒的优良糖化发酵剂。     

红薯茎叶保健醋饮料的研究与开发

将小麦粉/红薯茎叶粉混合,加水调浆,经α-淀粉酶液化,曲霉糖化,酵母菌、醋酸菌发酵后,获得红薯茎叶保健醋饮料最适工艺条件:调浆加水量为4倍红薯茎叶、小麦粉/红薯茎叶粉为1∶5,α-淀粉酶添加量为18U/g,糖化剂的最佳添加量为黑曲霉15%、米曲霉10%,酿酒酵母的用量为0.4%,pH 3.5,发酵5d,然后再接种12%的醋酸菌,转速180r/min,温度32℃,起始酒精度为7.0%vol,发酵时间5d的条件下,得到风味独特、柔和的红薯茎叶保健醋饮料。     

Ethanol production from ensiled rice straw and whole-crop silage by the simultaneous enzymatic saccharification and fermentation process

Silage production from rice straw and whole-plant forage paddy rice is increasing in Japan because of decrease in rice consumption. One potential use for this silage is bioethanol production. In this study, we analyzed the effectiveness of three different commercially available cellulases at saccharification of sun-dried rice straw, ensiled rice straw, and rice whole-crop silage (WCS). Furthermore, the ethanol productivity of the simultaneous saccharification and ethanol fermentation process (SSF) from the same plant substrates was analyzed. Among the three kinds of cellulases tested (Novozymes NS50013, Genencor GC220, and Acremonium cellulase), Acremonium cellulase showed the highest ethanol production for the three plant substrates, and the WCS produced the highest ethanol level. Analysis of the enzymatic degradation activity of the cellulases revealed that Acremonium cellulase contained remarkably high glucoamylase and pectinase side activities relative to the other cellulase preparations. The addition of glucoamylase and pectinase to the other two cellulases significantly increased ethanol productivity to levels observed for the Acremonium cellulase preparation, which showed little enhanced performance with the addition of the same enzymes. Finally, we tested whether milling and sterilization had an effect on ethanol production and found that sterilized silage produced higher ethanol levels but that the milling process had no significant effect. These results show that (i) silage made from whole-plant rice can be used for bioethanol production and (ii) the proper selection and combination of commercially available enzymes can make SSF more cost efficient by removing the need for a pre-treatment step.     

白酒大曲微生物酶系研究进展

大曲既是大曲酒生产的重要物质基础,也是我国最早、最原始的粗酶制剂。 大曲具有糖化、发酵、酒化和生香等功能,不但为 大曲酒的发酵、成香提供必不可少的微生物菌群和风味前驱物,还提供发酵所必须的丰富的生物催化剂-酶类。 随着对大曲中微生物 功能、微生物与酶关联地深入研究,使大曲酶系的重要性逐渐凸显出来。 大曲中各类酶系的特点与功能,不仅影响着大曲酒的出酒 率,也赋予各类大曲酒独具个性的酒体风格,更是决定大曲酒品质的重要因素。该文主要对不同大曲菌系与酶系关系进行概述,着重 介绍大曲主要功能酶的分类、作用、来源以及应用研究情况,以期为大曲菌系、酶系的深入研究打下基础。     

EFFECTS OF β-GLUCOSIDASE ACTIVITY ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE

The pigment in the bran layer of aromatic red rice (Oryza sativa var. Indica, Tapol) is rather stable, has a characteristic red color just like that of grape wine and has a peak of absorbance at 530 nm at an acidic pH. A commercial saccharifying agent, glucoamylase AN-2, produced by Aspergillus niger was fractionated to separate glucoamylase and β-glucosidase activities by column chromatography on CM Sephadex C-50. The red rice wine made from uncooked, unpolished aromatic red rice using the fractionated, β-glucosidase-free preparation of glucoamylase had a characteristic red color. By contrast, red rice wine made with glucoamylase AN-2, which contained β-glucosidase activity, was inferior in color. The red pigment of aromatic red rice wine was decolorized and glucose originating from the red pigment was released by enzymatic digestion with the fractionated preparation of β-glucosidase. The partial decolorization of aromatic red rice wine was ascribed to the enzymatic action of β-glucosidase that was present in glucoamylase AN-2. Thus β-glucosidase activity has an undesirable effect on the brewing of aromatic red rice wine.     

Analysis of the mould microbiome and exogenous enzyme production in Moutai‐flavor Daqu

The objective of this study was to isolate and screen the mould microbiome of five Moutai‐flavor Daqu samples and to characterize and quantify the associated exogenous enzymes. In all, 11 and 18 mould genera were identified in the samples by, respectively, a culture‐dependent method and a culture‐independent high throughput sequencing method. Species of Aspergillus and Rhizopus were the dominant mould genera in the Moutai‐flavor Daqu samples. Analysis of enzyme production showed that Aspergillus versicolor in Daqu ZX01 exhibited the highest neutral proteinase activity (2671.0 ± 73.9 U/g) and Rhizomucor pusillus in Daqu DYT01 exhibited the highest saccharifying amylase production ability (1724.6 ± 11.0 U/g). Copyright © 2017 The Institute of Brewing & Distilling