日本米曲霉菌株特性及通风制曲工艺

Japanese Aspergillus Oryzae Strain Properties & Ventilated

将3株日本米曲霉及2株中国米曲霉菌种进行理化性质比较,优选出1株日本菌株进行实验,结果表明:1.日本米曲的培养周期较短,一般48h内即成曲。出曲时间可通过检测总酸变化,在总酸消长曲线达高值后15h左右即可。2.培养温度为32～36℃,不能波动太大。3.当菌株糖化力与液化力同时达到高峰时,对制曲非常有利。该工艺经过通风制曲生产,其糖化力可达1200u/g·h所酿的酒符合成品酒质量。(丹妮)

Three Japanese aspergillus oryzae strains and two Chinese aspergillus oryzae strains were compared in physiochemical properties and one optimal Japanese strain was selected for experiment and the test results indicated that; 1. Japanese aspergillus oryzae strains had shorter culture period, usually matured within 48 h. Through the measurement of the changes of total acids content, about 15 h after the growth and decline curve of total acids achieved peak value was the mature time; 2. culture temperature was at 32～36 ℃, drastic temperature fluctuation must be prohibited; 3. it was the optimal time for starter-making when strain saccharifying power and liquefying power achieved the peak simultaneously. The saccharifying power of the strain by ventilated starter-making technology could achieve 1200 u/g·h. Liquor produced by the strain met the quality requirement of quality liquor. (Tran. by YUE Yang)