摘要
对根霉菌株C-24、Q303、3866、702、YG5-5的产酶作对比试验,研究了培养基、加水量、培养温度以及原料对产酶的影响,分析了根霉曲制作过程中的理化性质变化,探索其最佳制曲条件。三角瓶种曲试饭产酶最适品温为33℃～35℃,用麸皮作固体培养基加水50%～60%培养,C-24根霉曲的试饭糖化力最高为5849mg/(g.h)。
The comparative study on enzyme productivity was carried out among Rhizopus strains C-24, Q303, 3866, 702 and YG 5-5. The influences of culture medium, moisture addition, culture temperature and materials on enzyme production were investigated. The variation of physicochemical properties of different strains during koji making was also analyzed. The best conditions for koji making were also explored in this study. The highest saccharogenic power in koji making by strain C-24 was 5849 mg/g.h at 33℃-35℃ and moisture addition of 50%-60% when wheat bran was used as substrate.
出处
《中国酿造》
CAS
北大核心
2006年第10期34-37,共4页
China Brewing
关键词
微生物
制曲
根霉菌
培养特性
microorganism
koji making
Rhizopus sp
culture character
