强化大曲菌种扩培方法改进的研究
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摘要
强化大曲是通过人工方法,增加有益微生物数量,更好地调节菌群之间的均衡性,使大曲品质提升。通过试验,设置强化大曲不同菌种的扩培条件,进行单菌种和混合菌种的单因素轮换试验,确定出大曲菌种扩培的最佳组合为红曲霉+黑曲霉+酵母(接种比例为1∶1∶2),培养条件以曲面含水率40.0%,接种量4.7%,培养温度32.3℃,培养时间6.0d为最佳,在此培养条件下,菌种的酯化力达到最高为73.8g/L。
Strengthened Da Qu is reinforced by artificial method to increase the number of beneficial microbes,adjust the balance between microflora,improve the quality of Da Qu. Through the test,setting different expanding culture conditions on strengthened Daqu strains,begining Single factor experiments of single strains and mixed strain.Through the test results to determine the best strain combination of expanding culture of Daqu is Monascus、Aspergillus niger and Yeast(1∶1∶2 is the proportion of inoculation).The culture conditions in Moisture content of 40%, inoculation quantity of 4.7%,Culture temperature of 32.3 ℃,training time of 6.0d were the best.Under these conditions, the esterification force strain reached maximum.
Strengthened Da Qu is reinforced by artificial method to increase the number of beneficial microbes,adjust the balance between microflora,improve the quality of Da Qu. Through the test,setting different expanding culture conditions on strengthened Daqu strains,begining Single factor experiments of single strains and mixed strain.Through the test results to determine the best strain combination of expanding culture of Daqu is Monascus、Aspergillus niger and Yeast(1∶1∶2 is the proportion of inoculation).The culture conditions in Moisture content of 40%, inoculation quantity of 4.7%,Culture temperature of 32.3 ℃,training time of 6.0d were the best.Under these conditions, the esterification force strain reached maximum.
引文
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[2]王延才,王国春.白酒高级酿酒师[M].2009:113-114
[3]QB/T 4257-2011酿酒大曲通用分析
[4]沈萍,等.微生物学[M].北京:中国高等教育出版社:2006
[5]姚汝华,等.微生物工程工艺原理[M].华南理工大学出版社:2008
[6]朱振元,等.酵母细胞影响红曲霉次生代谢产物的研究[J].现代食品科技,2009(2)
[7]杜苏萌,等.利用黑曲霉和酵母共发酵秸秆产乙醇的研究[J].太原师范学院学报,自然科学版,2012(3)