|
|||||
|
|
| 黄酒熟麦曲混菌制曲工艺研究 | |
| 引用本文： | 黄酒熟麦曲混菌制曲工艺研究[J]. 食品工业科技, 2013, (11): 140-145. DOI: 10.13386/j.issn1002-0306.2013.11.085 |
| 作者姓名： | 陈亮亮 余培斌 谢广发 陆健 |
| 作者单位： | 1. 江南大学工业生物技术教育部重点实验室,江苏无锡214122;江南大学生物工程学院,江苏无锡214122;江南大学粮食发酵工艺及技术国家工程实验室,江苏无锡214122 2. 江南大学生物工程学院,江苏无锡,214122 3. 中国绍兴黄酒集团有限公司,国家黄酒工程技术研究中心,浙江绍兴312000 |
| 基金项目： | 教育部新世纪优秀人才支持计划，食品加工过程安全控制的关键科学问题;973项目，江苏高校优势学科建设工程资助项目 |
| 摘 要： | 为提高熟麦曲中纤维素酶酶活,通过刚果红平板法以及制曲实验,从实验室保藏的麦曲微生物中筛选到1株产纤维素酶较高的真菌CF7,结合菌株形态和ITS基因序列初步鉴定为黑曲霉（Aspergillusniger）,并通过响应面法优化其与米曲霉苏-16混合制熟麦曲的工艺。结果表明,培养时间为51h、含水量为62%、接种量为3.9mL/50g小麦时,产CMC酶活达32.5U/g·干曲,是工厂单一菌种熟麦曲产CMC酶活的29.5倍。使用混合熟曲进行小型黄酒酿造,酒精产率提高了6.1%。 |
| 关 键 词： | 黄酒 纤维素酶 真菌 熟麦曲 响应面法 |
| 收稿时间： | 2012-09-07 |
Study on the process of Chinese rice wine cooked wheat Qu making with mixed-strains |
|
| Study on the process of Chinese rice wine cooked wheat Qu making with mixed-strains[J]. Science and Technology of Food Industry, 2013, (11): 140-145. DOI: 10.13386/j.issn1002-0306.2013.11.085 | |
| Abstract: | In order to improve the cellulase activity of cooked wheat Qu, a fungus strain CF7 with higher cellulase activity was isolated from laboratory-preserved wheat Qu microbe through Congo red medium and the wheat Qu making, which was identified as Aspergillus niger by analyzing its morphology and ITS gene sequences. The cooked wheat Qu making process of cellulase-optimizing by A. niger mixed with Aspergillus oryzae Su-16 was also studied by response surface analysis. The results showed that the optimum conditions were:incubation time of 51h, moisture content of 62%, inoculum of 3. 9mL/50g wheat and that cellulase-producing was up to 32. 5U/g·dry wheat Qu, 29. 5 times higher than that of wheat Qu making with A. oryzae Su-16 alone. The alcohol yield of mixed cooked wheat Qu and was improved 6. 1% through small-scale rice wine fermentation. |
| Keywords: | Chinese rice wine cellulase fungal cooked wheat Qu response surface analysis |
| 本文献已被 万方数据 等数据库收录！ | |
| 点击此处可从《食品工业科技》浏览原始摘要信息 | |
| 点击此处可从《食品工业科技》下载全文 | |