摘要
将几株课题组保存的丝状真菌进行糖化酶活力检测,挑选出1株高产糖化酶的丝状真菌分枝犁头霉FBKL3.0009。对丝状真菌FBKL3.0009、毕赤酵母FBKL2.0008与地衣芽孢杆菌FBKL1.0199进行不同接种比例的混种固态发酵实验,研究丝状真菌与混培养体系中酵母菌、地衣芽孢杆菌的互相作用。结果表明,丝状真菌的添加对细菌与酵母的生长影响不大,混合发酵体系中丝状真菌的生长越旺盛,糖化酶的活力也就越高,还原糖含量也会随之增加。对培养结束后的麦曲进行理化指标检测可知,与不添加丝状真菌发酵的麦曲相比,糖化力得到提高。对强化曲进行GC-MS风味物质分析,丝状真菌的添加对吡嗪类物质产生有抑制作用。
The glucoamylase activity of several filamentous fungi strains preserved by our research group was detected,and a functional filamentous fungus FBKL3.0009 with high yield of glucoamylase was selected.Based on the previous studies,pure and mixed solid-state fermentation experiments of filamentous fungus FBKL3.0009,Pichia kudriavzevii FBKL2.0008 and Bacillus licheniformis FBKL1.0199 were carried to analyze the interactions.The results showed that,the addition of the filamentous fungus had no significant effects on the growth of bacteria and yeast,and the activity of glucoamylase in the fermentation system was related to the content of glucose and the growth and metabolism of the filamentous fungus.The physiochemical indexes of the strengthened Daqu were tested after the fermentation.It was found that,compared with the Daqu without adding the filamentous fungus,the saccharifying power of the strengthened Daqu got improved.Moreover,GC-MS analysis of the flavoring substances in the strengthened Daqu showed that the addition of the filamentous fungus could inhibit the yield of pyrazines.
作者
霍颖玙
赵娟
李宪德
何志远
邱树毅
HUO Yingyu;ZHAO Juan;LI Xiande;HE Zhiyuan;QIU Shuyi(Guizhou Provincial Key Lab of Fermentation Engineering and Bio pharmacy,Guizhou University,Guiyang,Guizhou 550025;School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Yanghu Distillery Co.Ltd.,Heze,Shandong 274000;COFCO Heilongjiang Distillery Co.Ltd.,Harbin,Heilongjiang 152000,China)
出处
《酿酒科技》
2020年第2期47-54,共8页
Liquor-Making Science & Technology
关键词
强化曲
混合发酵
理化指标
微生物相互作用
strengthened Daqu
mixed fermentation
physiochemical indexes
microbial interaction
