摘要
对福建药白曲中的优势菌进行分离纯化,得到4株毛霉（M1,M2,M3,M4）和3株酵母（Y1,Y2,Y3）.初步鉴定3株酵母分别为啤酒酵母葡萄酒变种、产膜毕氏酵母和汉逊酵母.对毛霉和酵母的生理特性研究表明：毛霉产酶高峰期是在发酵第3～4 d;4株毛霉中M4产蛋白酶、糖化酶和淀粉酶均相对较高,同时能产生特殊的酒香味;酵母生长最适温度为30 ℃,最适pH5～6,生长对数期为5～15 h;3株酵母中,Y1产酒精能力最高.综合考虑福建黄酒酿造工艺,选取毛霉M4和酵母Y1作为纯菌种酿造菌株.
The predominant fungi in Fujian white koji were purified and identified. Four strains of Mucorales, identified as M1 , M2 , M3 , M4, and three strains of Yeast, identified as Y1, Y2, Y3 were screened for further study. The results showed that yeast Y1, Y2, Y3 were Saccharomyces. cerevisiae var. ellipsoideus （ Hansen）Dekker, Pichia. membranaefaciens Hansen and Hansenula sp, respectively. The study of the characteristics of Mucorales and Yeast showed that the peak value of enzyme activites by Mucorales was 3 to 4 days after ferment. And M4 produced the highest activity of protease, glucoamylase and amylase and special wine aroma. The best parameters for yeast＇s growth were at pH 5 -6 and the temperature of 30 ℃. The logarithmic phase of growing of yeast was 5 ～ 15 hours. Furthermore, Y1 has the highest ability of alcohol production. Taking into consideration the tradition process of Fujian rice wine, M4 and Y1 could be as key strains for future production.
出处
《福州大学学报（自然科学版）》
CAS
CSCD
北大核心
2007年第4期635-640,共6页
Journal of Fuzhou University(Natural Science Edition)
关键词
药白曲
福建黄酒
毛霉
酵母
特征
white koji
Fujian rice wine
mucorales
yeast
characteristic
