摘要
通过比较试验,确定了淀粉水解琼脂培养基作为平板筛选培养基,浓度为1/64×105u/ml的糖化酶溶液作为对照,将收集到的30株根霉菌株进行平板法初筛,得到6株透明圈直径较大的根霉菌,并用Munson-Walker法比较糖化力进行复筛,得知RH-14的试饭糖化力最高(18.06mgG/g·h),而其产酸能力适中(0.81ml/g),因此,初定为豉香型白酒的酿酒小曲根霉试验菌株。
Thirty strains of Rhizopus collected were screened primarily.In the screening,starch hydrolysis agar medium was used as the screening plate medium,and the1/64×10 5 u/ml solution of saccharidase was used as a reference standard.The diameter of trans-parent zone of six strains of Rhizopus is bigger.In secondary screening with Munson-Walker method,the result showed:the saccharo-genic power of strain RH-14is highest(18.06mgG/g·h),and it's acid-produced power is moderate(0.81ml/g).Based on the results strain RH-14was chosen as the experimental strain for raw starter for chi-flavour liquor.
出处
《酿酒科技》
2002年第5期26-28,共3页
Liquor-Making Science & Technology
关键词
酿酒
白酒
根霉菌
糖化力
liquor
Rhizopus
Saccharogenic power
screening
