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优良菌株的筛选及薏仁曲工艺的研究 预览

Study on Separate of the Strains and the Technology of Adlay Qu
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摘要 以麦曲为原料,以察氏培养基为分离培养基,对麦曲真菌进行分析,根据菌落形态分离得到11株真菌,结合菌落数,其中M7,M5,M3,M10及M1为优势菌。对其进行产酶能力的研究,得到一株优良的菌株M7,其液化型淀粉酶活力为4.15U/g,糖化酶活力为869.45U/g,蛋白酶活力为147.41U/g,可作为纯种发酵的菌株。以M7菌株为纯种发酵的菌株,以薏仁为原料制备薏仁曲,得到最佳的工艺:M7菌种的添加量为8‰、培养温度为30℃、培养时间60h。 Based on wheat Qu,czapek's solution was used to separate the mold,eleven kinds of mold were abtained.According to the quantity of the single clones, M7, M5, M3,M10 and M1 were the major fungi in Wheat Qu.The enzyme system of five mold, which had been isolated from wheat Qu,was studied.Three enzymes including α-amylase(4.15U/g), glucoamylase(869.45U/g),proteinase(147.41U/g) were produced by the M7.It could be used for starch sacharification in rice wine brewing. Adlay was used to make pure Qu, based on the results of single factor and orthogonal experience,the best conditions of adlay Qu:M7 addition is 8‰,temperature is 30℃, time is 60 hours.
作者 梅朝阳 朱正军 陈茂彬 MEI Zhaoyang,ZHU Zhengjun, CHEN Maobin(College of Bioengineering, Facuhy of Light Industry, Hubei Universality of Technology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation,Wuhan Hubei 430068,China)
出处 《酿酒》 CAS 2017年第4期39-44,共6页 Liquor Making
基金 香溢城活性肽酒新产品开发与生产关键技术 国家重点研发计划重点专项(2016YFD0400500)
关键词 麦曲 真菌 薏仁 wheat Qu mold adlay
作者简介 梅朝阳(1990一),男,在读研究生,硕士研究生,主要从事食品发酵研究工。 通讯作者:陈茂彬(1965-),男,教授,博士,主要从事食品发酵研究工作,hgchenmaobin@163.com,18062701965。
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