摘要
将日本黄曲霉1#菌株与苏-16黄曲霉菌株进行了性能对比。结果表明,日本黄曲霉1#的糖化酶活力比苏-16低16.7%,液化力略高,但酸性蛋白酶活力是苏-16的4倍。为了有利于黄酒生产,建议用日本黄曲霉1#菌株代替苏-16菌株培养麦曲。(丹妮)
Performance contrast of Japan aspergillus flavus No.1 strain and Su-16 strain was done in the research. And the results indicated that the saccharifying enzyme activity of Japan aspergillus flavus No.1 strain was 16.7 % lower than that of Su-16 strain, however,liquefying power was slightly stronger and acid protease activity was four times of Su-16 strain. It was suggested that Japan aspergillus flavus No.1 strain instead of Su-16 strain was applied in wheat yeast culture, which was more favorable for yellow rice wine production. (Tran. by YUE Yang)
出处
《酿酒科技》
2004年第6期39-39,42,共2页
Liquor-Making Science & Technology
关键词
微生物
黄曲霉
日本菌株
苏-16
糖化力
液化力
microbes
aspergillus flavus
Japaneses strain
Su-16 strain
saccharifying power
liquefying power
