摘要
从郎酒厂大曲分离得到酱香功能菌——高温红曲霉,试验对分离的红曲霉进行生物学特性研究。红曲霉最佳生长温度为45～50℃;红曲霉的最适pH值为4～5,对乙醇的耐受程度为15%vol;对8株红曲霉的糖化力、发酵力、酯化力分别进行了测试。结果表明,所分离的高温红曲霉在酱香型郎酒酿造中起到重要的作用。
The biological properties of several high-temperature-resistant Monascus strains, Jiang-flavor functional bacteria isolated from Daqu in Langjiu Distillery, were investigated and the results were summed up as follows： the optimum growth temperature was at 45~50 ~C, the optimum growth pH value was 4~5, and ethanol tolerance was 15 %vol. Besides, the saccharifying power, fermenting power, and esterifying power of 8 isolated Monascus strains were tested and the results suggested that the isolated Monascus strains played important roles in the production of Jiang-flavor Langjiu.
出处
《酿酒科技》
北大核心
2013年第10期48-50,共3页
Liquor-Making Science & Technology
关键词
酱香功能菌
高温红曲霉
生物学特性
Jiang-flavor functional bacteria
high-temperature Monoscus
biological properties
