| 陈醋生高梁糖化菌株的筛选 |
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| 引用本文： | 许云萧,郝林. 陈醋生高梁糖化菌株的筛选[J]. 中国酿造, 2013, 32(6): 75 |
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| 作者姓名： | 许云萧 郝林 |
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| 作者单位： | 山西农业大学食品科学与工程学院,山西太谷,030801 |
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| 摘 要： | 选择产生淀粉糖化酶较多的3种黑曲霉菌株H303-4-3、AS.3324和CICC2137,对3株菌株产酶条件进行优化使菌株的产糖化酶能力得到提高,经优化后H303-4-3菌株的糖化酶活力最高.在麸皮与豆粕的比例为4:1,麸皮与水分的比例为15:10,pH值5,装瓶量为15g的条件下,接种培养4d的菌株,30℃培养4d,H303-4-3的糖化酶活力达2783.63U/g.
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| 关 键 词： | 黑曲霉 生高粱 糖化 陈醋 |
Screening of strains for orghum saccharifying in mature vinegar production |
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| XU Yunxiao,HAO Lin. Screening of strains for orghum saccharifying in mature vinegar production[J]. China Brewing, 2013, 32(6): 75 |
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| Authors: | XU Yunxiao HAO Lin |
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| Affiliation: | College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China |
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| Abstract: | Three kinds of Aspergillus niger strain with good starch glucoamylase producing ability H303-4-3, AS.3324 and CICC2137 were chosen for producing conditions optimization. And after that strain H303-4-3 was found with highest glucoamylase producing ability. The producing conditions were as follow: Bran and soybean meal ratio of 4∶1, a ratio of bran and water 15∶10, pH value of 5, bottling capacity of 15g. In those conditions, inoculated strains cultured 4d, then culture for 4d under 30℃, glucoamylase activity of strain H303-4-3 could reach 2783.63U/g. |
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| Keywords: | Aspergillus niger sorghum saccharification vinegar |
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