强化功能菌菌种优筛及配比研究

为规范强化大曲的生产,适应西凤酒扩能及数字化生产需求,通过对强化霉菌的优筛、复壮及性能测试,获得优良的强化菌种,继而优化强化菌种的配比方案,使大曲性能更优。结果表明:(1)通过糖化力培养基筛选及菌株酶活测定,共筛选出6株强化霉菌,分别是黑曲霉M004-2、黑曲霉C556-22、酯化红曲霉-16、红曲霉C462-11、根霉S和根霉5,对其进行重新保藏;(2)对筛选出的菌株进行不同比例混合固态发酵试验,通过不同理化指标进行比较分析,得出红曲霉:黑曲霉:根霉=3:1:2的配比组合为最优组合。

Study on Optimal Screening and Proportion of Strengthened Functional Strains

To meet the expansion and digital production need of Xifeng Liquor, the production of strengthened Daqu must be standardized. In this study, excellent strengthened strains were obtained through screening, rejuvenation and performance test of the strengthened mold strains. The ratio of the strengthened strains was optimized to ensure that the performance of Daqu better. The results showed:(1)According to the capacity of producing protease, amylase, saccharified enzyme and lipase, a total of 6 functional mold strains Aspergillus niger M004-2,Aspergillus niger C556-22, Esterified Monascus-16, Monascus C462-11, Rhizopus S and Rhizopus 5 were selected and re-deposited;(2)The mixed solid-state fermentation experiments of different ratios in the selected strains were performed and the physiochemical indexes were measured and analyzed. The results found that the optimal combination is Monascus: Aspergillus niger: Rhizopus = 3:1:2.